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
Scale
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.
