Stuffing Biscuits Recipe

Introduction

Stuffing biscuits are a delicious twist on classic biscuits, packed with savory vegetables and fresh herbs. These tender, flavorful biscuits are perfect as a side for holiday meals or as a tasty snack on their own.

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 then 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 the vegetables are finely chopped.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped vegetables and cook for 10-12 minutes. Remove from heat and set aside to cool.
3. Step 3: Preheat your oven to 425°F (220°C).
4. Step 4: In a large bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
5. Step 5: In a separate small bowl, combine buttermilk with 4 tablespoons of the melted butter.
6. Step 6: Pour the wet mixture into the dry ingredients and stir until a dough forms. Fold in the cooled vegetables until evenly combined.
7. Step 7: Drop 12 heaping spoonfuls of the dough onto a baking stone or baking sheet.
8. Step 8: Bake for 12 minutes, then remove from oven.
9. Step 9: While the biscuits are baking, mix the remaining 4 tablespoons melted butter with the chopped rosemary.
10. Step 10: Brush the biscuits with the rosemary butter, then return them to the oven for an additional 6-8 minutes until golden and cooked through.
11. Step 11: Remove from the oven and serve warm. These biscuits pair wonderfully with butter, cranberry sauce, gravy, or as turkey sliders.

Tips & Variations

• For added flavor, try swapping fresh sage with fresh parsley or rosemary in the vegetable mix.
• If you don’t have a food processor, finely chop the vegetables by hand to retain texture.
• Use a baking stone for even heat distribution and a crispier bottom crust.
• For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use a dairy-free butter alternative.

Storage

Store leftover stuffing biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore crispness. These biscuits can also be frozen for up to 2 months; thaw and reheat as described above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before baking.

What can I substitute if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 ¼ cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

Stuffing Biscuits Recipe

Print Recipe

★★★★★

5 from 149 reviews

These Stuffing Biscuits combine the savory flavors of traditional stuffing ingredients like celery, onion, carrots, and fresh herbs with a fluffy biscuit texture. Perfect as a side for holiday meals or a comforting snack, these biscuits offer a delicious twist on classic stuffing by incorporating it directly into tender, buttery biscuits baked to golden perfection.

• Author: Lisa
• 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 Seasonings

• 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 teaspoon fresh rosemary, chopped

Dry Ingredients

• 2 cups bread flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon granulated sugar

Wet Ingredients

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

Instructions

1. Prepare the vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until they are finely chopped to create a finely textured veggie mixture.
2. Sauté the vegetable mixture: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the food processor and cook for 10-12 minutes until softened. Remove from heat and set aside to cool.
3. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
4. Mix dry ingredients: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. Stir thoroughly to distribute all leavening agents evenly.
5. Combine wet ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter until blended.
6. Form the dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Then fold in the cooled sautéed vegetable mixture, mixing to combine all ingredients evenly.
7. Shape the biscuits: Place 12 heaping spoonfuls of the biscuit dough onto a baking stone or baking sheet, spaced apart to allow for rising.
8. Bake the biscuits: Place the biscuits in the preheated oven and bake for 12 minutes until they start to rise and lightly brown.
9. Prepare the herb butter topping: While the biscuits bake, combine the remaining 4 tablespoons of melted butter with the fresh chopped rosemary to create the topping.
10. Finish baking with herb butter: Remove the biscuits from the oven after 12 minutes, and generously brush the tops with the rosemary butter mixture. Return to the oven for an additional 6-8 minutes until fully cooked and golden brown on top.
11. Serve: Remove the biscuits from the oven and serve warm. These stuffing biscuits are delicious on their own or paired with butter, cranberry sauce, gravy, or used as turkey sliders for a festive meal.

Notes

• Using a baking stone helps achieve a nicely browned and crispy biscuit bottom.
• You can substitute fresh herbs with dried if fresh are unavailable, but reduce quantity by half as dried herbs are more concentrated.
• For a richer flavor, ensure butter is fully melted and cooled before mixing with buttermilk.
• These biscuits can be made ahead and gently warmed before serving.
• Adjust salt according to dietary preferences or if using salted butter.

Keywords: stuffing biscuits, savory biscuits, holiday side dish, herb biscuits, biscuit recipe with vegetables, Thanksgiving side