If you love the cozy, savory flavors of holiday stuffing but want something new and irresistibly flaky, these **Stuffing Biscuits** are absolutely the answer. Imagine tender, buttery biscuits bursting with vibrant bits of celery, carrot, onion, and fresh herbs, making every bite an unforgettable blend of comfort and delight. Whether you’re serving them alongside a hearty meal or enjoying them as a snack, these biscuits bring the essence of classic stuffing into a delightfully simple baked good you’ll want to make over and over.

Ingredients You’ll Need

Gathering the right ingredients is key here, but don’t worry—this list is wonderfully straightforward. Each component plays a crucial role in delivering the biscuits’ rich texture, fresh herbaceous punch, and that perfect golden crust.

Celery (½ cup, chopped): Adds a subtle crunch and that unmistakable stuffing crunch.
Onion (½ cup, chopped): Brings a natural sweetness and depth of flavor.
Carrots (½ cup, chopped): Offers a gentle earthiness and vibrant color.
Fresh thyme (1 tablespoon): Infuses the biscuit dough with a classic herbal note.
Fresh sage (1 tablespoon): Adds an aromatic, slightly peppery quality essential for stuffing tastes.
Salt (¾ teaspoon, divided): Balances and enhances every flavor.
Black pepper (¼ teaspoon): Gives a mild, cozy warmth.
Olive oil (1 tablespoon): Helps soften the veggies and build flavor.
Bread flour (2 cups): Creates a biscuit with the perfect chew and structure.
Baking powder (2 teaspoons): Works as the rising agent for fluffy biscuits.
Baking soda (½ teaspoon): Adds a hint of lightness alongside the powder.
Granulated sugar (1 teaspoon): Balances savory with just a whisper of sweetness.
Buttermilk (1 ¼ cups): Brings tender moisture and tang for depth.
Unsalted butter (8 tablespoons, melted then cooled and divided): Enriches dough and adds flaky layers as well as finishing glaze.
Fresh rosemary (1 teaspoon, chopped): Infuses the final butter glaze with a fresh, piney aroma that perfectly complements the savory filling.

How to Make Stuffing Biscuits

Step 1: Prepare the Vegetables

Start by pulsing celery, onion, carrots, fresh thyme, sage, a pinch of salt, and black pepper in a food processor until finely chopped. This ensures that the vegetables become a cohesive, flavorful mix that melts into the biscuit dough rather than standing out as large chunks. It’s the secret to that irresistible stuffing flavor folded seamlessly inside every bite.

Step 2: Sauté the Veggies

Heat olive oil in a skillet over medium heat, then add your chopped vegetable mixture. Cook everything gently for about 10 to 12 minutes until soft and fragrant. This step not only deepens the flavor but also evaporates excess moisture so your biscuits bake up perfectly without sogginess. Once done, set the veggies aside to cool.

Step 3: Mix the Dry Ingredients

While the veggies cool, combine bread flour, baking powder, baking soda, sugar, and the remaining salt in a large bowl. This mix forms the scaffold of your biscuit dough, giving it the structure and lift we all crave in a good biscuit.

Step 4: Add the Wet Ingredients

Whisk together buttermilk and half your melted butter in a small bowl. Then pour this liquid mixture into the dry flour blend. Stir lightly just until everything merges into a soft dough—don’t overmix; you want tender biscuits, not tough ones!

Step 5: Incorporate the Vegetables

Fold the cooled vegetable mixture into the dough gently, making sure the stuffing flavors are evenly distributed. This step turns traditional biscuit dough into those scrumptious, herb-filled Stuffing Biscuits we’re making.

Step 6: Shape and Bake

Spoon 12 generous dollops of dough onto a baking stone or sheet, spacing them out. Bake in a 425°F oven for 12 minutes to jump-start that rise and begin browning.

Step 7: Add the Rosemary Butter Glaze and Finish Baking

While the biscuits bake, mix the remaining butter with fresh chopped rosemary. When the first baking is done, take the biscuits out and brush each one generously with this fragrant butter. Pop them back in the oven for another 6 to 8 minutes. This final step seals in moisture and gives a beautiful golden sheen amplified by rosemary’s lovely aroma.

How to Serve Stuffing Biscuits

Garnishes

These biscuits are fantastic topped simply with a pat of butter, but you can also try a little cranberry sauce to add a pop of tartness or a drizzle of savory gravy for an extra indulgent touch. These garnishes highlight the biscuits’ fabulous stuffing-inspired flavor and elevate the whole experience.

Side Dishes

Pair your Stuffing Biscuits with roast turkey, honey-glazed ham, or even a warm vegetable stew for a full, satisfying meal. Mashed potatoes or roasted Brussels sprouts also make dazzling companions, creating a plate bursting with traditional flavors and fresh, new textures.

Creative Ways to Present

Why not turn these Stuffing Biscuits into turkey sliders by slicing them in half and stuffing with turkey breast and a little cranberry sauce? They also make dreamy little handheld snacks for parties or holiday buffet tables. Their versatility is part of the reason you’ll want to make these biscuits again and again.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Stuffing Biscuits in an airtight container at room temperature for up to two days. If you want to hold onto their fresh-baked goodness longer, refrigeration is best—but bring them back to room temperature before serving for maximum softness.

Freezing

These biscuits freeze wonderfully. Wrap each biscuit individually in plastic wrap, then place them in a freezer-safe container or bag. They keep well for up to 3 months. When you’re ready, thaw overnight in the fridge to avoid soggy biscuits.

Reheating

To revive your biscuits, heat them in a 350°F oven for about 10 minutes until warm and slightly crisp on the outside. You can brush on a little melted butter before reheating for that fresh-baked taste all over again. Avoid microwaving as it tends to make the texture gummy.

FAQs

Can I use dried herbs instead of fresh thyme, sage, and rosemary?

You can substitute dried herbs if fresh ones aren’t available, but fresh herbs really make the flavor shine in Stuffing Biscuits. If using dried, use about one-third the amount since dried herbs are more concentrated.

Can I make these biscuits vegan or dairy-free?

Absolutely! Swap buttermilk for a plant-based milk mixed with a tablespoon of vinegar or lemon juice, and replace butter with vegan margarine or coconut oil. The texture might be slightly different, but the biscuits will still taste delicious.

Is bread flour necessary?

Bread flour helps give these biscuits their structure and slight chew, but you can use all-purpose flour if that’s what you have. Just expect a slightly more tender biscuit overall.

Can I add other vegetables or ingredients?

Yes! Feel free to experiment by adding finely chopped mushrooms, bell peppers, or even shredded cheese. Keep in mind that additional moisture might require adjusting flour amounts slightly.

Why do I need to cool the sautéed veggies before adding them to the dough?

Cooling the vegetables prevents the butter in the dough from melting prematurely, which helps maintain the right biscuit texture and ensures even baking.

Final Thoughts

There’s something truly special about these Stuffing Biscuits that makes them a standout dish, whether you’re feeding a crowd or craving a cozy homemade snack. The perfect marriage of flaky biscuit texture with the warm aromatics and subtle vegetable bites is pure comfort food magic. I can’t wait for you to try this recipe and add your own twists—these biscuits are sure to become a cherished favorite in your kitchen!