Stuffing Biscuits Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
- 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
- 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.
- 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.
- Preheat Oven: Set your oven to 425°F (218°C) and prepare a baking stone or baking sheet for the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt evenly.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of melted and cooled butter.
- Make Dough: Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms. Fold in the cooled cooked vegetables evenly.
- Form Biscuits: Drop 12 heaping spoonfuls of the dough evenly spaced onto the prepared baking stone or sheet.
- First Bake: Bake the biscuits in the oven for 12 minutes until lightly golden and starting to rise.
- Prepare Topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with fresh chopped rosemary.
- 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.
- 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
Find it online: https://cheframi.com/stuffing-biscuits-recipe/
