If you’re on the hunt for a comforting, savory treat that combines the warm, herby flavors of classic stuffing with the soft, fluffy goodness of a biscuit, you’ve just struck gold. This Stuffing Biscuits Recipe brings together all those delightful tastes and textures in one easy-to-make dish that feels like a special holiday side but is perfect any time of the year. Imagine tender celery, carrot, and onion mingling with fresh thyme, sage, and rosemary, all baked right inside warm, buttery biscuits. It’s a crowd-pleaser with a cozy charm that’s impossible not to love.
Ingredients You’ll Need
This Stuffing Biscuits Recipe keeps things wonderfully straightforward, relying on simple ingredients that each play a crucial role. From fresh vegetables to aromatic herbs and the rich creaminess of buttermilk and butter, every element adds depth, texture, and vibrant color to these biscuits.
- Celery (½ cup, chopped): Adds a pleasant crunch and natural earthiness, vital for that traditional stuffing vibe.
- Onion (½ cup, chopped): Brings sweetness and depth once sautéed, balancing the savory notes perfectly.
- Carrots (½ cup, chopped): Offers a subtle sweetness and lovely color contrast that livens up the biscuit.
- Fresh thyme (1 tablespoon): Imparts an herby brightness that elevates the overall flavor.
- Fresh sage (1 tablespoon): A classic stuffing herb that lends warmth and an aromatic earthiness.
- Salt (¾ teaspoon, divided): Enhances all the flavors while seasoning the dough and veggies just right.
- Black pepper (¼ teaspoon): Adds a mild kick that balances the herbs and sweetness.
- Olive oil (1 tablespoon): Used to sauté the veggies, bringing out their natural sweetness with richness.
- Bread flour (2 cups): Provides structure and chewiness for perfectly tender biscuits.
- Baking powder (2 teaspoons): The key leavening agent that helps the biscuits rise fluffy and light.
- Baking soda (½ teaspoon): Works alongside baking powder for lift and tenderness.
- Granulated sugar (1 teaspoon): Just a touch to balance savory with subtle sweetness.
- Buttermilk (1 ¼ cups): Keeps the dough moist with a gentle tang that amps up the biscuit flavor.
- Unsalted butter (8 tablespoons, melted then cooled, divided): Brings decadent richness, used both in dough and as a finishing glaze.
- Fresh rosemary (1 teaspoon, chopped): Added in the finishing butter for a fragrant, herby kick.
How to Make Stuffing Biscuits Recipe
Step 1: Prep and Chop the Veggies
Start by combining the chopped celery, onion, carrots, fresh thyme, sage, ¼ teaspoon of salt, and black pepper in your food processor. Pulse everything until the vegetables are finely chopped—this helps them cook evenly and blend beautifully into the biscuit dough.
Step 2: Sauté the Vegetable Mixture
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped vegetables from the food processor and cook gently for about 10 to 12 minutes until they’re tender and fragrant. Then take the pan off the heat and let the mixture cool completely before adding it to your dough.
Step 3: Prepare Your Oven and Dry Ingredients
Preheat your oven to 425 degrees Fahrenheit. In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon of salt. This dry mix forms the biscuit base that will rise and get perfectly fluffy.
Step 4: Mix the Wet Ingredients
In a separate small bowl, combine the buttermilk with 4 tablespoons of the melted and cooled butter. Give it a good whisk to marry the flavors and ensure your biscuits will be tender with a buttery tang.
Step 5: Combine and Form the Dough
Pour the wet mixture into the dry ingredients and stir just until a dough forms. Gently fold in the cooled vegetable mixture so the herbs and veggies are evenly distributed without overworking the dough, which keeps your biscuits light.
Step 6: Shape and Bake the Biscuits
Drop 12 heaping spoonfuls of dough onto a baking stone or lined baking sheet. Slide them into the oven for 12 minutes, allowing the biscuits to rise and set beautifully.
Step 7: Prepare Herbed Butter Topping
While the biscuits are baking, stir the remaining 4 tablespoons of melted butter together with the chopped fresh rosemary. This will be drizzled over the biscuits for an extra layer of herbal flavor and gorgeous shine.
Step 8: Final Bake with Butter Glaze
When the biscuits come out of the oven after 12 minutes, brush each one generously with the rosemary butter. Pop them back into the oven for an additional 6 to 8 minutes to let that buttery glaze soak in and the tops get slightly golden.
Step 9: Serve and Enjoy!
Pull the Stuffing Biscuits Recipe off the baking stone and serve warm with your favorite sides or toppings. They’re irresistible fresh from the oven and perfect for sharing.
How to Serve Stuffing Biscuits Recipe
Garnishes
These biscuits are delightful on their own but take on an extra special touch when topped with a pat of butter, a drizzle of rich gravy, or a dollop of tangy cranberry sauce. The garnishes complement the herby stuffing flavors and add moisture and contrast that brighten every bite.
Side Dishes
Stuffing biscuits pair wonderfully with hearty mains like roast turkey or chicken, making them an ideal addition to a festive meal. They also go well beside creamy soups or fresh green salads, offering a comforting, chewy counterpoint to lighter fare.
Creative Ways to Present
For a fun twist, slice a biscuit in half and fill it with your favorite leftover roasted turkey or even use them as mini slider buns with gravy-soaked turkey patties. They also make a fantastic base for brunch dishes topped with scrambled eggs and avocado for a savory breakfast treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Stuffing Biscuits Recipe, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days to keep them fresh and soft.
Freezing
These biscuits freeze beautifully! Once fully cooled, wrap them tightly in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 3 months so you can enjoy these comforting bites anytime you want with minimal effort.
Reheating
Reheat frozen or refrigerated biscuits in a warm oven at 350 degrees Fahrenheit for 10 to 15 minutes. This helps retain their crisp exterior and fluffy interior. For a quick fix, microwave for 20-30 seconds but you might lose some of the delicious crunch.
FAQs
Can I use dried herbs instead of fresh for this Stuffing Biscuits Recipe?
Yes, dried herbs can be used if fresh ones aren’t available, but use about one-third of the amount as dried herbs are more concentrated. Fresh herbs really boost the flavor, though, so try to use them when you can.
What type of flour works best for these biscuits?
Bread flour is recommended because its higher protein content gives the biscuits a pleasing chew and structure. However, you can substitute with all-purpose flour if needed—the texture will be slightly softer but still delicious.
Can I make the dough ahead of time before baking?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Just cover it tightly. When ready, give it a gentle stir before spooning the dough onto your baking stone and bake as directed.
Are these biscuits vegetarian-friendly?
Yes! This Stuffing Biscuits Recipe is completely vegetarian, featuring fresh veggies and herbs without any meat or broth, making it a great addition to vegetarian meals.
How do I get the biscuits extra fluffy?
Be careful not to overmix the dough once you add the wet ingredients, and make sure your baking powder and soda are fresh. Also, baking at 425°F helps create a nice rise and tender crumb.
Final Thoughts
Trying this Stuffing Biscuits Recipe is like inviting a slice of cozy comfort to your table. Whether you’re making a big holiday spread or simply want a savory snack that’s a little different, these biscuits deliver warmth, flavor, and lots of smiles. Give them a go—you’re going to love every buttery, herby bite and find yourself coming back to this recipe again and again.
Print
Stuffing Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These savory Stuffing Biscuits combine classic holiday flavors of celery, onion, carrots, and aromatic herbs like thyme, sage, and rosemary baked into fluffy buttermilk biscuits. Perfect as a festive side dish or for making turkey sliders, these biscuits are baked to golden perfection and brushed with a flavorful buttery rosemary topping.
Ingredients
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: for topping)
- 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 ¼ cups buttermilk
- 8 tablespoons unsalted butter (melted then cooled, divided)
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetable Mixture: Add the chopped celery, onion, carrots, fresh thyme, fresh sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped vegetables and cook for 10-12 minutes until softened and fragrant. Remove from heat and set aside to cool.
- Preheat Oven: Set the oven to 425°F (220°C) to properly preheat for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, combine bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. Stir well to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter until smooth.
- Make Biscuit Dough: Pour the wet buttermilk mixture into the dry ingredients and stir until just combined into a soft dough. Gently fold in the cooled sautéed vegetable mixture until evenly incorporated.
- Portion Dough: Drop 12 heaping spoonfuls of dough onto a baking stone or baking sheet, spacing them to allow for rising.
- Bake Initial: Bake the biscuits in the preheated oven for 12 minutes until they begin to rise and turn lightly golden.
- Prepare Topping: While biscuits bake, mix the remaining 4 tablespoons melted butter with chopped fresh rosemary to create a flavorful brush-on topping.
- Brush Biscuits: Remove the biscuits from the oven and brush the tops generously with the buttery rosemary mixture.
- Bake Final: Return the biscuits to the oven and bake for an additional 6-8 minutes until golden brown and fully cooked through.
- Serve: Remove from oven and serve warm. These stuffing biscuits pair beautifully with butter, cranberry sauce, gravy, or as a base for turkey sliders.
Notes
- Use bread flour for a firmer, chewier biscuit texture.
- Ensure the melted butter used in the dough is cooled to avoid activating the baking soda prematurely.
- Do not overmix the dough to keep biscuits tender and flaky.
- These biscuits can be customized with additional herbs or cooked sausage for variation.
- Serve immediately for best texture; leftovers can be reheated in the oven for crispness.
