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Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
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★★★★★

5 from 15 reviews

Delicious homemade stuffing biscuits infused with fresh herbs and savory vegetables, perfect as a side dish for holiday meals or as a hearty snack. These biscuits combine the vibrant flavors of celery, onion, carrots, thyme, sage, and rosemary with a tender, buttery biscuit base for a comforting and flavorful treat.

Ingredients

Scale

Vegetable Mixture

  • ½ cup celery (chopped)
  • ½ cup onion (chopped)
  • ½ cup carrots (chopped)
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil

Biscuit Dough

  • 2 cups bread flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 1 ¼ cups buttermilk
  • 8 tbsp unsalted butter (melted then cooled – divided)
  • 1 tsp fresh rosemary (chopped)

Instructions

  1. Chop and Pulse Vegetables: Add the celery, onion, carrots, thyme, sage, ¼ tsp salt, and black pepper to a food processor. Pulse until finely chopped.
  2. Sauté Vegetables: Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped vegetable mixture and cook for 10-12 minutes until tender. Remove from heat and set aside to cool.
  3. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking stone or baking sheet.
  4. Make Dry Mix: In a large bowl, mix together the bread flour, baking powder, baking soda, granulated sugar, and ½ tsp salt.
  5. Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tbsp melted butter.
  6. Form Dough: Pour the wet mixture into the dry ingredients and stir until a dough forms. Then add the cooled vegetable mixture and combine thoroughly.
  7. Shape Biscuits: Drop 12 heaping spoonfuls of the dough onto the baking stone or sheet.
  8. Bake Initial: Bake for 12 minutes in the preheated oven until lightly golden.
  9. Prepare Topping: While the biscuits are baking, mix the remaining 4 tbsp melted butter with the fresh chopped rosemary.
  10. Brush and Finish Baking: Remove the biscuits from the oven after 12 minutes, brush them generously with the rosemary butter topping, then return to the oven for an additional 6-8 minutes until golden brown and cooked through.
  11. Serve: Remove from the oven and serve warm. Enjoy with butter, cranberry sauce, gravy, or use to make turkey sliders.

Notes

  • For best results, use fresh herbs and fresh vegetables to maximize flavor.
  • You can substitute bread flour with all-purpose flour if needed, but bread flour gives better texture.
  • Allow the sautéed vegetable mixture to cool before mixing with the dough to avoid activating the leaveners prematurely.
  • These biscuits can be made ahead and reheated in the oven to retain their crispness.
  • If buttermilk is unavailable, use 1 ¼ cups milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

Nutrition

Keywords: stuffing biscuits, herb biscuits, savory biscuits, holiday side dish, stuffing recipe, rosemary biscuits, buttermilk biscuits

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