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Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
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★★★★★

5.2 from 12 reviews

These Stuffing Biscuits are a savory and aromatic twist on traditional biscuits, incorporating classic stuffing ingredients like celery, onion, carrots, and fresh herbs. Perfect for holiday meals or anytime you crave a comforting, herby bread with a tender crumb and a crispy golden crust.

Ingredients

Scale

Vegetable and Herb Mixture

  • ½ cup celery, chopped
  • ½ cup onion, chopped
  • ½ cup carrots, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary, chopped

Biscuit Dough

  • 2 cups bread flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt, divided
  • 1 ¼ cups buttermilk
  • 8 tablespoons unsalted butter, melted then cooled – divided

Instructions

  1. Prepare the Vegetable Mixture: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped to create the aromatic base for the biscuits.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped vegetable mixture and cook for 10-12 minutes until softened and fragrant. Remove from heat and set aside to cool.
  3. Preheat the Oven: Set your oven to 425°F (220°C) to ensure it reaches the right baking temperature for 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 well combined.
  5. Combine Wet Ingredients: In a smaller bowl, whisk the buttermilk with 4 tablespoons of the melted butter until smooth.
  6. Form the Biscuit Dough: Add the wet mixture to the dry ingredients and stir until a soft dough forms. Then fold in the cooled sautéed vegetables until evenly distributed.
  7. Portion the Dough: Spoon 12 heaping portions of the biscuit dough onto a baking stone or baking sheet, spaced to allow for rising.
  8. First Bake: Bake the biscuits in the preheated oven for 12 minutes, allowing them to rise and set.
  9. Prepare Herb Butter: While the biscuits are baking, mix the remaining 4 tablespoons of melted butter with the chopped fresh rosemary to create a fragrant finishing glaze.
  10. Brush and Finish Baking: Remove the biscuits from the oven after 12 minutes and brush generously with the rosemary butter. Return to the oven for an additional 6-8 minutes until golden brown.
  11. Serve: Remove from the oven and serve warm, optionally with extra butter, cranberry sauce, gravy or turn them into turkey sliders for a delicious meal.

Notes

  • You can substitute fresh herbs with 1 teaspoon each of dried thyme, sage, and rosemary if fresh herbs are unavailable.
  • Using bread flour helps give the biscuits a chewy texture; all-purpose flour can be used but the texture may differ slightly.
  • Ensure the vegetable mixture is cooled completely before mixing with dough to avoid melting the butter and over-activating gluten.
  • These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
  • Reheat leftovers gently in the oven to retain crispness.

Nutrition

Keywords: stuffing biscuits, savory biscuits, herb biscuits, holiday side, biscuit recipe, herbed bread

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