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Stuffing Biscuits

Irresistibly Easy Stuffing Biscuits for Every Occasion

These Stuffing Biscuits combine savory flavors of traditional stuffing in a flaky biscuit form, perfect for any meal.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 biscuits
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups Bread Flour All-purpose flour may be substituted.
  • 1 tablespoon Baking Powder Ensure freshness for best lift.
  • 1 teaspoon Baking Soda Activated by buttermilk.
  • 1 tablespoon Granulated Sugar Omit for a savory version.
  • 1 teaspoon Salt Kosher or sea salt works best.
  • ½ cup Unsalted Butter Adjust additional salt if using salted butter.
For the Vegetable Mix
  • 1 cup Celery May substitute with bell peppers.
  • 1 cup Onion Shallots can be used for a gentler taste.
  • 1 cup Carrots Grate for finer texture.
  • 2 teaspoon Fresh Thyme Dried thyme works in a pinch.
  • 1 tablespoon Fresh Sage Rosemary can substitute.
  • ½ teaspoon Black Pepper White pepper is a milder alternative.
  • 2 tablespoon Olive Oil Butter provides a richer flavor.
For the Wet Ingredients
  • ¾ cup Buttermilk Mix regular milk with vinegar as a substitute.
  • 1 tablespoon Fresh Rosemary Omit or use dried if necessary.

Equipment

  • Food processor
  • skillet
  • mixing bowl
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetable Mixture by pulsing celery, onion, and carrots with thyme, sage, salt, and black pepper until finely chopped. Set aside.
  2. Sauté the vegetables in a skillet over medium heat with olive oil for 10-12 minutes until tender.
  3. Preheat the oven to 425°F (220°C).
  4. In a mixing bowl, whisk together bread flour, baking powder, baking soda, granulated sugar, and salt.
  5. In a separate bowl, whisk buttermilk and melted unsalted butter until smooth.
  6. Gradually combine wet and dry ingredients, then fold in the cooled vegetable mixture.
  7. Shape the dough into biscuits and place on a lined baking sheet, spaced 2 inches apart.
  8. Bake for 12 minutes until lightly golden.
  9. Brush with rosemary butter and bake for an additional 6-8 minutes.
  10. Serve warm, optionally as sliders with turkey and cranberry sauce.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These biscuits store well at room temperature for 2 days, in the fridge for 4-5 days, or can be frozen for up to 1 month.

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