Description
These savory Stuffing Biscuits combine classic Thanksgiving flavors with a fluffy biscuit texture. Loaded with sautéed celery, onion, carrots, fresh herbs, and buttermilk, these biscuits offer a perfect side dish or base for turkey sliders. Baked to golden perfection and brushed with rosemary-infused butter, they bring a comforting and aromatic twist to your holiday table or any meal.
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 (divided)
Dry Ingredients
- 2 cups bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
Wet Ingredients
- 1 tablespoon olive oil
- 1¼ cups buttermilk
- 8 tablespoons unsalted butter, melted and cooled (divided)
Instructions
- Chop Vegetables and Herbs: Add the chopped celery, onion, carrots, fresh thyme, fresh sage, ¼ teaspoon salt, and black pepper into a food processor. Pulse until the mixture is finely chopped to create a flavorful vegetable blend.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely chopped vegetable mixture from the food processor and cook for 10-12 minutes until the vegetables are tender and fragrant. Remove from heat and set aside to cool.
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking stone or baking sheet for the biscuits.
- Prepare Dry Ingredients: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. Stir to evenly distribute all dry ingredients.
- Mix Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted and cooled unsalted butter.
- Form Dough: Pour the wet mixture into the dry ingredients bowl and stir until a dough forms. Then fold in the cooled sautéed vegetables thoroughly.
- Shape Biscuits: Spoon out 12 heaping portions of the dough onto the prepared baking stone, spacing them evenly.
- Bake Initial Time: Place the biscuits into the preheated oven and bake for 12 minutes until they start to rise and slightly brown.
- Prepare Herb Butter: While the biscuits are baking, combine the remaining 4 tablespoons of melted butter with the chopped fresh rosemary to create a flavorful topping.
- Brush Biscuits: Remove the biscuits from the oven after the initial bake and brush the rosemary butter mixture over the tops of each biscuit.
- Bake Again: Return the biscuits to the oven for an additional 6-8 minutes until golden brown and fully cooked through.
- Serve: Remove the biscuits from the oven and serve warm. They are delicious on their own, with butter, cranberry sauce, gravy, or used to make turkey sliders.
Notes
- For best results, use fresh herbs and good-quality buttermilk to enhance flavor and texture.
- The biscuits can be made a few hours ahead and reheated gently in the oven before serving.
- These biscuits freeze well; cool completely before freezing, then reheat in the oven to refresh.
- Adjust the size of biscuits by using more or fewer spoonfuls if desired, adjusting baking time accordingly.
- If you don’t have a baking stone, a baking sheet lined with parchment paper works well.
