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Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
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★★★★★

4.9 from 17 reviews

Delicious and savory stuffing biscuits combining fresh vegetables and herbs with a tender buttermilk biscuit base, perfect as a flavorful side for holiday meals or as a hearty snack on their own.

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

Instructions

  1. Prepare the Vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon of salt, and black pepper to a food processor. Pulse until finely chopped.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat, then add the chopped vegetables mixture. Cook for 10-12 minutes until softened, then remove from heat and let cool.
  3. Preheat Oven: Set your oven temperature to 425°F (220°C) and prepare a baking stone or baking sheet.
  4. Mix Dry Ingredients: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
  5. Combine Wet Ingredients: In a separate small bowl, whisk the buttermilk with 4 tablespoons of the melted and cooled butter.
  6. Form the Dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Fold in the cooled sautéed vegetables to evenly combine.
  7. Shape Biscuits: Drop 12 heaping spoonfuls of dough onto the prepared baking stone or baking sheet, spacing them evenly.
  8. Bake First Phase: Place the biscuits in the oven and bake for 12 minutes until they begin to rise and set.
  9. Prepare Herb Butter: While biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary.
  10. Brush Biscuits: Remove biscuits from the oven and brush them generously with the rosemary butter mixture.
  11. Bake Final Phase: Return the biscuits to the oven and bake an additional 6-8 minutes until golden brown on top.
  12. Serve: Remove from oven and serve warm. These biscuits pair wonderfully with butter, cranberry sauce, gravy, or as turkey slider buns.

Notes

  • Ensure vegetables are finely chopped for even distribution in the biscuit dough.
  • Use cold buttermilk and melted butter cooled to avoid over-activating baking soda for tender biscuits.
  • Baking stone helps achieve a nicely crisp bottom crust but a baking sheet works as well.
  • Leftover biscuits can be refreshed by warming briefly in the oven or toaster.
  • Customize herbs as preferred, substituting or adding rosemary, sage, or thyme.
  • Serve these biscuits as a festive side for Thanksgiving or holiday meals.

Nutrition

Keywords: stuffing biscuits, savory biscuits, holiday side dish, vegetable biscuits, rosemary biscuits, buttermilk biscuits

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