Description
These Stuffing Biscuits combine classic savory stuffing flavors with fluffy, tender biscuits for a perfect side dish. Packed with aromatic herbs, sautéed vegetables, and a buttery rosemary glaze, these biscuits are ideal for holiday meals or any comforting dinner.
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 (for topping)
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 ¼ cups buttermilk
- 8 tablespoons unsalted butter, melted and cooled (divided)
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetables: Add the chopped celery, onion, carrots, fresh thyme, fresh sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until the mixture is finely chopped but not pureed.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetable mixture from the food processor and cook, stirring occasionally, for 10-12 minutes until softened and fragrant. Remove from heat and let cool.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for baking the biscuits.
- Mix 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.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter until fully mixed.
- Make the Dough: Pour the wet mixture into the bowl with the dry ingredients. Stir until a soft dough forms. Then fold in the cooled sautéed vegetables until everything is incorporated evenly.
- Shape the Biscuits: Using a spoon, drop 12 heaping spoonfuls of the biscuit dough onto a baking stone or a baking sheet lined with parchment paper, spacing them apart.
- Bake the Biscuits – First Stage: Place the biscuits in the preheated oven and bake for 12 minutes until they begin to rise and lightly brown.
- Prepare the Butter Topping: While the biscuits bake, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary to create a flavorful glaze.
- Brush and Continue Baking: Remove the biscuits from the oven and generously brush each one with the rosemary butter topping. Return the biscuits to the oven and bake for an additional 6-8 minutes until golden and cooked through.
- Serve: Take the biscuits out of the oven and serve warm. They pair wonderfully with butter, cranberry sauce, gravy, or can be used to make turkey sliders for a hearty meal.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if needed—use about one-third the amount of dried.
- Ensure the melted butter is cooled before adding to the dough to prevent cooking the batter prematurely.
- For crispier bottoms, bake the biscuits on a preheated baking stone.
- Leftover biscuits can be warmed in the oven or toaster oven and are great for breakfast sandwiches.
- Adjust salt according to taste, especially if using salted butter instead of unsalted.
