If you are looking for a comforting and flavorful twist on classic biscuits, this Stuffing Biscuits Recipe is an absolute game-changer. Bursting with aromatic herbs, tender vegetables, and that irresistible homemade biscuit texture, these biscuits bring all the warmth of traditional stuffing into a perfectly golden, fluffy package. Whether you’re serving them for a festive gathering or a cozy family dinner, these stuffing biscuits are bound to become a beloved favorite on your table.
Ingredients You’ll Need
The magic of this Stuffing Biscuits Recipe comes from a handful of simple, quality ingredients that work harmoniously to create a depth of flavor and perfect texture. Each component plays a key role—from the fresh herbs adding vibrant aroma to the buttermilk giving the biscuits their tender crumb and gentle tang.
- ½ cup celery (chopped): Adds pleasant crunch and subtle earthiness that balances the herbs.
- ½ cup onion (chopped): Brings sweetness and a rich base flavor when sautéed.
- ½ cup carrots (chopped): Offers natural sweetness and a pop of color to brighten the dough.
- 1 tablespoon fresh thyme: Imparts fragrant, lemony notes that complement poultry and stuffing flavors.
- 1 tablespoon fresh sage: Delivers classic savory warmth essential to stuffing.
- ¾ teaspoon salt (divided): Enhances overall flavor and balances the sweetness from the veggies.
- ¼ teaspoon black pepper: Adds a subtle hint of spice to round out the seasoning.
- 1 tablespoon olive oil: Used to gently cook the vegetables, bringing out their natural sweetness.
- 2 cups bread flour: Creates a chewy and sturdy biscuit structure that holds the stuffing mix beautifully.
- 2 teaspoons baking powder: Gives lift and fluffiness to the biscuit dough.
- ½ teaspoon baking soda: Works with the buttermilk to tenderize and rise the biscuits.
- 1 teaspoon granulated sugar: Adds just a touch of sweetness for balanced flavor.
- 1 ¼ cups buttermilk: Provides moisture and a slight tang that brightens the dough.
- 8 tablespoons unsalted butter (melted, divided): Brushed in and folded into the dough for richness and tender layers.
- 1 teaspoon fresh rosemary (chopped): Fresh herb topping that adds an aromatic finish and lovely green flecks.
How to Make Stuffing Biscuits Recipe
Step 1: Prepare the Vegetable Herb Mixture
Start by adding your chopped celery, onion, carrots, thyme, sage, a pinch of salt, and black pepper to a food processor. Pulse these until finely chopped, creating a vegetable-herb base that will infuse every biscuit with savory flavor. Next, gently heat olive oil in a skillet and cook this mixture for about 10 to 12 minutes to soften and mellow the flavors. Once cooked, remove from heat and let it cool; this mix will be folded into the biscuit dough.
Step 2: Mix the Dry Ingredients
While the vegetables cool, preheat your oven to 425°F. In a large bowl, combine bread flour, baking powder, baking soda, sugar, and the remaining salt. These dry ingredients will create the perfect structure and rise for your biscuits, balancing the moisture we’ll add later.
Step 3: Combine Wet Ingredients and Form Dough
In a separate bowl, whisk together buttermilk and half of the melted butter. Pour this combination into the dry ingredients and stir just until the dough comes together, fluffy yet slightly sticky. Then fold in the cooled vegetable-herb mixture gently, so every bite of your Stuffing Biscuits Recipe is packed with that savory stuffing vibe.
Step 4: Shape and Bake the Biscuits
Spoon 12 heaping portions of dough onto a baking stone or lined baking sheet, spacing them generously so they expand beautifully while baking. Slide the tray into your preheated oven and bake for 12 minutes until the edges start to turn golden.
Step 5: Add Herb Butter and Finish Baking
While biscuits bake, mix the remaining melted butter with chopped fresh rosemary. Brush this fragrant mixture over the tops once you remove the biscuits after the first bake. Pop them back into the oven for an additional 6 to 8 minutes until they are deeply golden, perfectly crisp on the outside, and tender inside.
How to Serve Stuffing Biscuits Recipe
Garnishes
Enhance these biscuits by brushing a little extra butter when they come out of the oven, or serve with a dollop of butter on the side to melt slowly into the warm biscuit. A drizzle of warm gravy or a spoonful of cranberry sauce can also elevate the savory flavors while adding moisture and a touch of sweetness.
Side Dishes
Stuffing biscuits make a fabulous accompaniment to roasted turkey or chicken—perfect for holiday feasts or comforting weeknight dinners. Pair them with mashed potatoes, sautéed greens, or even a fresh salad to round out your meal with contrasting textures and colors that celebrate the season’s bounty.
Creative Ways to Present
Transform your stuffing biscuits into mini turkey sliders by slicing open the biscuits and filling them with leftover turkey, a smear of gravy, and cranberry sauce. They also work beautifully as a bread substitute alongside stews or thick soups, soaking up every bit of delicious sauce while adding their herby, hearty presence.
Make Ahead and Storage
Storing Leftovers
If you have leftover stuffing biscuits, store them in an airtight container at room temperature for up to two days. To keep their flavor and texture intact, separate layers with parchment paper to avoid sticking.
Freezing
These biscuits freeze wonderfully! Once completely cooled, wrap each biscuit individually in plastic wrap and place in a freezer-safe bag. They will keep well for up to two months. When you want a quick snack or side, just thaw and reheat.
Reheating
Bring leftover or frozen biscuits back to life by warming them in an oven set at 350°F for about 10 minutes, or until heated through and slightly crisp on the outside. Avoid the microwave if you want to preserve their flaky texture and that amazing freshly baked flavor.
FAQs
Can I use dried herbs instead of fresh for this Stuffing Biscuits Recipe?
Yes, you can substitute dried thyme, sage, and rosemary, but reduce the quantity by about half since dried herbs are more concentrated. However, fresh herbs provide a brighter, fresher flavor that really shines in this recipe.
Is this biscuit dough too wet to roll out and cut with biscuit cutters?
The dough for this Stuffing Biscuits Recipe is a bit sticky because of the vegetable filling, so it’s best to drop spoonfuls onto the baking surface instead of rolling and cutting. This gives a wonderfully rustic, homemade look and helps keep the stuffing evenly distributed.
Can I make this recipe gluten-free?
For a gluten-free version, use a gluten-free baking flour blend designed for baking. Keep in mind that texture may vary slightly, but the overall flavor and herbaceous goodness will still shine.
How long will these stuffing biscuits keep fresh?
When stored properly at room temperature, they stay fresh for about two days. For longer storage, freezing is recommended to keep that freshly baked taste.
Can I prepare the vegetable filling in advance?
Absolutely! You can make and cook the vegetable herb mixture a day ahead and keep it refrigerated. Just let it come to room temperature before folding it into your biscuit dough for best results.
Final Thoughts
If you want a dish that perfectly balances the herb-filled comfort of classic stuffing with the fluffy goodness of fresh biscuits, you have to try this Stuffing Biscuits Recipe. It’s a delightful, crowd-pleasing addition to any meal that brings a little extra love and nostalgia to your table. Grab those ingredients, gather your favorite people, and get ready to bake something truly special — these biscuits are a winner every single time!
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Stuffing Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious homemade stuffing biscuits featuring a medley of sautéed vegetables and fresh herbs, combined into a tender, buttery biscuit dough and baked to golden perfection. Perfect as a comforting side dish or for making turkey sliders, these biscuits bring flavorful, herby goodness to your table.
Ingredients
Vegetables & 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)
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
Wet Ingredients
- 1 tablespoon olive oil
- 1 ¼ cups buttermilk
- 8 tablespoons unsalted butter, melted then cooled (divided)
Dry Ingredients
- 2 cups bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
Instructions
- Prepare 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.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the food processor and cook for 10 to 12 minutes until softened and fragrant. Remove from heat and set aside to cool.
- Preheat Oven: Preheat your oven to 425°F (218°C) and prepare a baking stone or sheet for the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
- Combine Wet Ingredients: In a separate small bowl, whisk the buttermilk and 4 tablespoons of the melted butter until well combined.
- Form Dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Fold in the cooled sautéed vegetables until evenly distributed.
- Shape Biscuits: Drop 12 heaping spoonfuls of the dough onto the baking stone, spacing them evenly.
- Bake First Session: Place the biscuits in the preheated oven and bake for 12 minutes until they begin to rise and turn lightly golden.
- Prepare Butter Topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary.
- Brush Biscuits: Remove the biscuits from the oven after 12 minutes and generously brush the tops with the rosemary butter mixture.
- Bake Second Session: Return the biscuits to the oven and bake for an additional 6 to 8 minutes until golden brown and fully cooked through.
- Serve: Remove from the oven and serve warm. Enjoy plain or with butter, cranberry sauce, gravy, or use to make turkey sliders.
Notes
- Make sure to cool the sautéed vegetable mixture before adding to the biscuit dough to prevent melting the butter prematurely.
- Using bread flour helps create a sturdier biscuit that holds the vegetable filling well.
- Buttermilk provides a tender texture and slight tang that complements the herbs.
- These biscuits can be served as a Thanksgiving side or used creatively for sandwiches.
- For a dairy-free version, substitute buttermilk with a plant-based milk plus vinegar, and use dairy-free butter.
