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
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: 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.
