Stuffing Biscuits Recipe

If you are on the lookout for a cozy, mouthwatering side that feels like a warm hug on a plate, the Stuffing Biscuits Recipe is exactly what you need. These biscuits marry the comforting flavors of classic stuffing with the flaky goodness of a biscuit, creating a unique dish that’s perfect for holidays, family dinners, or whenever you crave something both savory and hearty. The blend of fresh herbs, tender vegetables, and buttery biscuit dough results in a texture and taste that will have everyone asking for seconds.

Ingredients You’ll Need

The magic of this Stuffing Biscuits Recipe comes from simple yet thoughtfully chosen ingredients that each play a crucial role in building layers of flavor and texture. From the fresh aromatics to the baking essentials, every component is essential for perfect biscuits bursting with savory stuffing goodness.

• Celery (½ cup, chopped): Adds a subtle crunch and classic stuffing freshness that brightens the biscuits.
• Onion (½ cup, chopped): Offers sweetness and depth as it softens during cooking.
• Carrots (½ cup, chopped): Provide a mild earthiness and natural sweetness to balance the herbs.
• Fresh thyme (1 tablespoon): A fragrant herb that brings a pleasantly earthy note.
• Fresh sage (1 tablespoon): Essential for that unmistakable stuffing aroma and warmth.
• Salt (¾ teaspoon, divided): Enhances all the flavors and helps bring the biscuit dough together.
• Black pepper (¼ teaspoon): Adds just a hint of mild spice to awaken your palate.
• Olive oil (1 tablespoon): Used to sauté vegetables gently without overpowering their flavors.
• Bread flour (2 cups): Gives biscuits a sturdy yet tender crumb.
• Baking powder (2 teaspoons): Leavens the dough for light, fluffy biscuits.
• Baking soda (½ teaspoon): Helps with rising and tenderizing the dough.
• Granulated sugar (1 teaspoon): Balances savory flavors with a touch of sweetness.
• Buttermilk (1 ¼ cups): Creates moistness and adds a tangy richness.
• Unsalted butter (8 tablespoons, melted and cooled, divided): Provides richness for both the dough and finishing glaze.
• Fresh rosemary (1 teaspoon, chopped): Infuses a piney brightness when mixed with butter for brushing.

How to Make Stuffing Biscuits Recipe

Step 1: Prepare the Vegetable Herb Mixture

Start by combining celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper in a food processor. Pulse until these veggies are finely chopped—that way, their flavors will merge perfectly into the dough. This finely minced stuffing base brings moisture and that classic savory taste into every bite.

Step 2: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat, then add the chopped vegetable-herb mix. Sauté gently for about 10 to 12 minutes. This slow cooking softens the vegetables and deepens the flavors, transforming them into the perfect stuffing mixture ready to be folded into the biscuit dough.

Step 3: Preheat Your Oven

While the vegetables cool, get the oven ready by preheating it to 425°F. This higher temperature helps create biscuits with a golden, crisp exterior and tender interior.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together bread flour, baking powder, baking soda, granulated sugar, and the remaining ½ teaspoon salt. These elements are the foundation for the biscuit structure, ensuring they rise beautifully and develop a delicate crumb.

Step 5: Combine Wet Ingredients

In a separate small bowl, whisk buttermilk with 4 tablespoons of melted (and cooled) butter. This mixture adds moisture and richness that transforms the dry ingredients into tender dough full of flavor.

Step 6: Form the Dough

Pour the wet ingredients into the dry, stirring gently until a dough begins to form. Then fold in the cooled sautéed vegetable mixture. The key here is not to overmix; a lightly combined dough keeps the biscuits fluffy while evenly distributing that delicious stuffing blend.

Step 7: Shape and Bake the Biscuits

Drop 12 heaping spoonfuls of biscuit dough onto a baking stone or sheet, spacing them out so they have room to puff up. Bake for 12 minutes initially, allowing the biscuits to set and gain a bit of color.

Step 8: Prepare the Rosemary Butter

While baking, combine the remaining 4 tablespoons of melted butter with freshly chopped rosemary. This fragrant butter glaze will take your stuffing biscuits to the next level with a shiny, herbaceous finish.

Step 9: Brush and Finish Baking

Remove the biscuits from the oven and brush each with the rosemary butter. Pop them back in for another 6 to 8 minutes so they can absorb the flavors and develop a beautiful golden topping bursting with aroma.

Step 10: Serve Warm

Once baked, these Stuffing Biscuits are best enjoyed warm. Their crumbly yet moist texture combined with the herbaceous, buttery topping makes them irresistible.

How to Serve Stuffing Biscuits Recipe

Garnishes

For an extra special touch, brush the biscuits with a little more melted butter just before serving, or top with a dollop of cranberry sauce to marry sweet and savory beautifully. A sprinkle of fresh parsley or extra rosemary adds vibrancy and color.

Side Dishes

Stuffing biscuits shine alongside classic roast turkey or chicken, making them a fantastic holiday sidekick. Pair them with rich gravies, cranberry relish, or creamy mashed potatoes for a feast that’s both comforting and impressive.

Creative Ways to Present

For an unexpected twist, slice the biscuits horizontally to craft savory sliders filled with leftover turkey, stuffing, and a smear of gravy. Alternatively, serve warm biscuits alongside a hearty soup or stew for a cozy, soul-satisfying meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though that’s rare), keep the stuffing biscuits tightly wrapped or in an airtight container at room temperature for up to 2 days. Refrigeration is also an option but can make them slightly drier.

Freezing

Stuffing biscuits freeze beautifully. Once completely cooled, wrap each biscuit individually in plastic wrap then place them in a freezer bag. They will keep well for up to 3 months, making them a perfect make-ahead option for busy days or holiday prep.

Reheating

To reheat, thaw overnight in the fridge or warm from frozen in a 350°F oven for about 10–12 minutes. You can brush a little melted butter on top before reheating to help restore moisture and flavor.

FAQs

Can I use dried herbs instead of fresh in the Stuffing Biscuits Recipe?

Yes, you can substitute dried herbs if fresh aren’t available. Use about one-third the amount called for fresh since dried herbs are more concentrated. While fresh herbs provide a brighter aroma, dried will still deliver wonderful flavor.

What type of bread flour is best for these biscuits?

Bread flour with a higher protein content works well here because it creates a chewy, structured biscuit that holds up to the stuffing mixture without becoming soggy. All-purpose flour can be used in a pinch but expect a slightly softer texture.

Can I make these stuffing biscuits dairy-free?

Absolutely! Swap the buttermilk for a dairy-free alternative like almond or oat milk mixed with a splash of lemon juice or vinegar to mimic buttermilk’s tang. Use vegan butter or olive oil instead of regular butter for sautéing and brushing.

How do I make the biscuits more flaky?

Keep ingredients cold, don’t overwork the dough, and avoid adding too much liquid at once. Chilling the dough briefly before baking can also help develop layers that lead to a flakier biscuit.

Can I add other vegetables or meat to the stuffing mixture?

Feel free to customize! Mushrooms, bell peppers, or cooked sausage can be delicious additions. Just be mindful of moisture content so the biscuit dough doesn’t get too wet.

Final Thoughts

There is something truly special about a Stuffing Biscuits Recipe that brings the warmth and nostalgia of your favorite stuffing into a biscuit form everyone can enjoy. It’s simple enough for a weeknight meal yet impressive enough for festive occasions. I hope you give this recipe a try and create some delicious memories with your loved ones around the table.

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