Description
These Stuffing Biscuits combine the savory flavors of traditional stuffing ingredients with a fluffy biscuit base, perfect as a side dish for holiday meals or any comforting dinner. Packed with fresh herbs, vegetables, and a buttery rosemary topping, they offer a delicious twist on classic biscuits that pairs beautifully with turkey, gravy, or cranberry sauce.
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)
Instructions
- Process Vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped to create the flavorful vegetable base.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the processor and cook for 10-12 minutes until softened and aromatic. Remove from heat and let cool.
- Preheat Oven: Set the oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a separate smaller bowl, whisk the buttermilk with 4 tablespoons of the melted butter until smooth.
- Form Dough: Pour the wet mixture into the dry ingredients and stir until just combined to form a dough. Fold in the cooled sautéed vegetables evenly without overmixing.
- Shape Biscuits: Spoon 12 heaping portions of the dough onto a baking stone or lined baking sheet, spacing them evenly apart.
- Bake First Stage: Place the biscuits in the preheated oven and bake for 12 minutes until they begin to rise and turn lightly golden.
- Prepare Topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary to create a fragrant topping.
- Apply Topping: Remove the biscuits from the oven after the first bake, and generously brush them with the rosemary butter mixture for added flavor and moisture.
- Bake Final Stage: Return the biscuits to the oven and bake for an additional 6-8 minutes until fully cooked and golden brown on top.
- Serve: Remove the biscuits from the oven and serve warm. They are delicious with butter, cranberry sauce, gravy, or can be used to make turkey sliders.
Notes
- For best texture, do not overmix the biscuit dough once wet and dry ingredients are combined.
- Use a sharp food processor pulse to avoid pureeing the vegetables into a mush.
- If you don’t have a baking stone, a baking sheet lined with parchment paper works well.
- These biscuits can be made ahead and reheated in the oven for freshness.
- Try adding cooked sausage or nuts to the vegetable mix for added depth.
