Print

Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

These Stuffing Biscuits are a savory, herb-infused twist on classic biscuits, incorporating chopped celery, onion, carrots, fresh thyme, sage, and rosemary. Perfectly tender and flavorful, they make an ideal accompaniment for holiday meals or as a base for turkey sliders.

Ingredients

Scale

Vegetables and Herbs

  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • ½ cup carrots, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • 1 teaspoon fresh rosemary, chopped (divided)

Dry Ingredients

  • 2 cups bread flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt (divided)
  • ¼ teaspoon black pepper

Wet Ingredients

  • 1 ¼ cups buttermilk
  • 8 tablespoons unsalted butter, melted and cooled (divided)
  • 1 tablespoon olive oil

Instructions

  1. Prepare Vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped for an even vegetable mix.
  2. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the food processor and sauté for 10-12 minutes until softened. Remove from heat and allow to cool.
  3. Preheat Oven: Set the oven temperature to 425°F (220°C) to prepare for baking the biscuits.
  4. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and remaining ½ teaspoon salt to evenly distribute the leavening agents and seasoning.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and 4 tablespoons of the melted, cooled butter until combined.
  6. Form Dough: Add the wet mixture to the dry ingredients and stir gently until a dough forms. Fold in the cooled sautéed vegetables to evenly incorporate them into the dough.
  7. Shape Biscuits: Spoon 12 heaping portions of the dough onto a baking stone or baking sheet, spacing them evenly.
  8. Bake Initial: Place the biscuits in the preheated oven and bake for 12 minutes, allowing them to rise and begin browning.
  9. Prepare Butter Topping: While biscuits bake, mix the remaining 4 tablespoons of melted butter with the chopped fresh rosemary to create a flavorful brushing mixture.
  10. Add Butter Topping: Remove the biscuits from the oven and generously brush each with the rosemary butter mixture.
  11. Finish Baking: Return the biscuits to the oven for an additional 6-8 minutes to finish baking and absorb the topping flavors.
  12. Serve: Take the biscuits out of the oven and serve warm with butter, cranberry sauce, gravy, or use as a base for turkey sliders.

Notes

  • Use bread flour for a chewier texture; all-purpose flour can be substituted for a lighter biscuit.
  • Make sure the melted butter is cooled before mixing with buttermilk to prevent curdling.
  • These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
  • To reheat, warm in a 350°F oven for 5-7 minutes or until heated through.
  • Feel free to add cooked sausage or bacon bits for extra savory flavor.

Nutrition

Keywords: stuffing biscuits, holiday biscuits, savory biscuits, herb biscuits, Thanksgiving side, rosemary biscuits

Find it online: https://cookcrisis.com/stuffing-biscuits-recipe/