Stuffing Biscuits Recipe

Introduction

These stuffing biscuits combine the comforting flavors of classic stuffing with the fluffy texture of biscuits. Perfect for holiday meals or anytime you want a savory, herb-filled bread treat, they are easy to make and delicious to serve alongside your favorite dishes.

Ingredients

• ½ cup celery, chopped
• ½ cup onion, chopped
• ½ cup carrots, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• ¾ teaspoon salt, divided
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cups bread flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• 1 ¼ cups buttermilk
• 8 tablespoons unsalted butter, melted and cooled, divided
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Step 1: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped.
2. Step 2: Heat the olive oil in a large skillet over medium heat.
3. Step 3: Add the chopped vegetables from the food processor to the skillet and cook for 10 to 12 minutes until softened. Remove from heat and set aside to cool.
4. Step 4: Preheat your oven to 425°F (220°C).
5. Step 5: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
6. Step 6: In a separate small bowl, combine the buttermilk with 4 tablespoons of the melted butter.
7. Step 7: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the cooled vegetable mixture gently until evenly combined.
8. Step 8: Spoon 12 heaping portions of dough onto a baking stone or tray, spacing them apart.
9. Step 9: Bake in the preheated oven for 12 minutes.
10. Step 10: While the biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped rosemary.
11. Step 11: Remove the biscuits from the oven and brush each with the rosemary butter.
12. Step 12: Return the biscuits to the oven and bake for an additional 6 to 8 minutes until golden and cooked through.
13. Step 13: Remove from oven and serve warm with butter, cranberry sauce, gravy, or use to make turkey sliders.

Tips & Variations

• For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice, and use dairy-free butter alternatives.
• If you don’t have fresh herbs, dried thyme, sage, and rosemary can be used—reduce quantities to about one-third.
• For extra flavor, add a handful of cooked, crumbled sausage to the vegetable mixture before mixing into the dough.
• Use a biscuit cutter or your hands to shape the dough more evenly if preferred.

Storage

Store leftover stuffing biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a 350°F (175°C) oven until warm to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of bread flour?

Yes, you can substitute all-purpose flour for bread flour, but the biscuits may be slightly less chewy and have a softer texture.

Can I prepare the vegetable mixture ahead of time?

Absolutely. The chopped and cooked vegetable mixture can be made a day in advance and refrigerated until you are ready to assemble the dough.

Stuffing Biscuits Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

These Stuffing Biscuits are a savory and flaky treat that combine garden-fresh herbs, vegetables, and a classic biscuit dough for a perfect side or snack. With a blend of thyme, sage, and rosemary, plus a touch of buttermilk richness, these biscuits are inspired by traditional stuffing flavors baked into a soft, buttery biscuit.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Vegetables and Herbs

• ½ cup celery, chopped
• ½ cup onion, chopped
• ½ cup carrots, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• ¼ teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped

Dry Ingredients

• 2 cups bread flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar
• ¾ teaspoon salt, divided

Wet Ingredients

• 1 tablespoon olive oil
• 1 ¼ cups buttermilk
• 8 tablespoons unsalted butter, melted then cooled (divided into 4 tablespoons each)

Instructions

1. Chop Vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until the mixture is finely chopped to create a flavorful base.
2. Cook Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetable mixture from the food processor and cook for 10-12 minutes until softened and aromatic. Remove from heat and set aside to cool.
3. Preheat Oven: Set your oven to 425°F (218°C) and prepare a baking stone or baking sheet for the biscuits.
4. Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt evenly.
5. Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of melted and cooled butter.
6. Make Dough: Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms. Fold in the cooled cooked vegetables evenly.
7. Form Biscuits: Drop 12 heaping spoonfuls of the dough evenly spaced onto the prepared baking stone or sheet.
8. First Bake: Bake the biscuits in the oven for 12 minutes until lightly golden and starting to rise.
9. Prepare Topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with fresh chopped rosemary.
10. Brush and Second Bake: Remove biscuits from the oven and brush each biscuit generously with the rosemary butter topping. Return to the oven for an additional 6-8 minutes to set the glaze and finish baking.
11. Serve: Remove biscuits from the oven and serve warm with additional butter, cranberry sauce, gravy, or use them as buns for turkey sliders.

Notes

• Ensure the vegetables are finely chopped before cooking to create an even texture throughout the biscuit dough.
• The buttermilk adds tanginess and helps tenderize the biscuits, do not substitute with regular milk unless buttermilk is unavailable.
• Brushing with rosemary butter after the first bake boosts flavor and gives a lovely golden finish.
• For a crispier bottom, bake on a preheated baking stone.
• These biscuits are best served warm but can be reheated gently in the oven the next day.

Keywords: stuffing biscuits, savory biscuits, herb biscuits, fall recipe, Thanksgiving sides