Description
These savory Stuffing Biscuits combine classic stuffing flavors like celery, onion, carrots, thyme, and sage, baked into flaky, buttery biscuits. Perfect as a side for holiday meals or transformed into delicious turkey sliders, these biscuits bring a comforting and herby twist to traditional bread.
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
- 1 teaspoon fresh rosemary, chopped
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
Dry Ingredients
- 2 cups bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
Wet Ingredients
- 1 tablespoon olive oil
- 1 ¼ cups buttermilk
- 8 tablespoons unsalted butter, melted and cooled, divided
Instructions
- Chop Vegetables: Add celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped to create a flavorful vegetable mix.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped vegetables and cook for 10-12 minutes until softened and aromatic. Remove from heat and set aside to cool.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, combine bread flour, baking powder, baking soda, granulated sugar, and the remaining ½ teaspoon salt thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk and 4 tablespoons of the melted butter until smooth.
- Form Dough: Pour the wet ingredients into the dry mixture and stir until a dough forms. Fold in the cooled sautéed vegetables evenly.
- Shape Biscuits: Spoon 12 heaping portions of the dough onto a baking stone, spacing them apart for oven expansion.
- First Bake: Bake the biscuits in the preheated oven for 12 minutes until they begin to rise and turn golden.
- Prepare Topping: While baking, combine the remaining 4 tablespoons melted butter with chopped rosemary to make the glaze.
- Apply Glaze: Remove biscuits from the oven and brush the tops generously with the rosemary butter for extra flavor.
- Second Bake: Return the biscuits to the oven and bake for an additional 6-8 minutes until fully baked and golden brown.
- Serve: Remove biscuits from the oven and serve warm with butter, cranberry sauce, gravy, or use them to make turkey sliders.
Notes
- Use bread flour for a chewier and sturdier biscuit texture that holds the stuffing mix well.
- Make sure vegetables are cooled before adding to the dough to prevent melting the butter prematurely.
- Substitute fresh herbs with dried, using about one-third of the fresh amount, if unavailable.
- Baking stones help create a crispier biscuit bottom but can be substituted with an ungreased baking sheet.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
- Reheat in the oven wrapped in foil to maintain moisture and texture.
