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Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
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★★★★★

4.7 from 22 reviews

These Stuffing Biscuits are a savory twist on traditional biscuits, packed with finely chopped celery, onion, carrots, and fresh herbs like thyme, sage, and rosemary. They combine the hearty flavors of classic stuffing with a tender, flaky biscuit texture, making them perfect as a side dish for holiday meals or a flavorful 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
  • 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 and cooled, divided

Instructions

  1. Prepare the 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 to create a flavorful vegetable base.
  2. Sauté the Vegetables: 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 tender and fragrant. Remove from heat and set aside to cool.
  3. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the biscuits.
  4. Mix Dry Ingredients: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt until thoroughly combined.
  5. Combine Wet Ingredients: In a separate small bowl, whisk the buttermilk with 4 tablespoons of the melted butter to blend the liquids smoothly.
  6. Make Dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Then fold in the cooled sautéed vegetables to evenly distribute them throughout the dough.
  7. Shape Biscuits: Drop 12 heaping spoonfuls of the dough onto a baking stone or baking sheet, spacing them appropriately for even baking.
  8. Bake First Phase: Place the biscuits in the preheated oven and bake for 12 minutes until they start to rise and lightly brown.
  9. Prepare Butter Topping: While the biscuits bake, mix the remaining 4 tablespoons of melted butter with the chopped fresh rosemary to create a fragrant topping.
  10. Apply Butter Topping: Remove the biscuits from the oven after 12 minutes and brush each biscuit generously with the rosemary butter mixture.
  11. Bake Final Phase: Return the biscuits to the oven and bake for an additional 6-8 minutes until golden brown and cooked through.
  12. Serve: Remove the biscuits from the oven and serve warm. They pair wonderfully with butter, cranberry sauce, gravy, or can be used for turkey sliders.

Notes

  • For best flavor, use fresh herbs but dried herbs can be substituted with reduced quantities.
  • Chilling the dough slightly before baking can help biscuits hold their shape better.
  • These biscuits can be frozen after baking and reheated in the oven for a quick side dish.
  • If buttermilk is unavailable, use 1 ¼ cups milk with 1 tbsp lemon juice or vinegar as a substitute.
  • Use a sharp spoon or cookie scoop to create uniform biscuit sizes for even baking.

Nutrition

Keywords: stuffing biscuits, savory biscuits, holiday side dish, herb biscuits, vegetable biscuits, biscuit recipe

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