Stuffing Biscuits Recipe

If you love the comforting warmth of biscuits but crave an extra layer of flavor that reminds you of a cozy holiday feast, then these Stuffing Biscuits are about to become your new favorite treat. Imagine golden, fluffy biscuits infused with savory herbs, tender veggies, and that unmistakable stuffing essence all rolled into one bite. Whether you’re hosting a family dinner or just want to elevate your everyday bread game, this recipe brings a unique twist that’s both satisfying and downright delicious. Trust me, once you try these, regular biscuits will feel a little plain in comparison.

Ingredients You’ll Need

These ingredients are wonderfully simple, yet each one plays an essential role in building the perfect flavor, texture, and aroma of your Stuffing Biscuits. From fresh herbs to the right balance of baking agents, they all come together to create a truly irresistible bite.

• Celery (½ cup, chopped): Adds a subtle crunch and fresh earthiness that balances the richness.
• Onion (½ cup, chopped): Brings sweetness and depth when sautéed with the other veggies.
• Carrots (½ cup, chopped): Introduces mild sweetness and vibrant color to the biscuit base.
• Fresh thyme (1 tablespoon): A fragrant herb that layers in warm, woodsy notes for complexity.
• Fresh sage (1 tablespoon): Classic stuffing herb that delivers aromatic, savory flavor.
• Salt (¾ teaspoon, divided): Enhances all the flavors without overwhelming.
• Black pepper (¼ teaspoon): Adds just the right amount of gentle spice.
• Olive oil (1 tablespoon): Used to sauté the veggies for that tender, caramelized effect.
• Bread flour (2 cups): The key to getting biscuits that are tender with just the right chew.
• Baking powder (2 teaspoons): Helps the biscuits rise beautifully and stay fluffy.
• Baking soda (½ teaspoon): Works with buttermilk to give tenderness and lift.
• Granulated sugar (1 teaspoon): Balances savory flavors and aids browning.
• Buttermilk (1 ¼ cups): Adds tanginess and moisture, keeping biscuits extra tender.
• Unsalted butter (8 tablespoons, melted and cooled, divided): Brings richness and a golden crust to each biscuit.
• Fresh rosemary (1 teaspoon, chopped): For an herby butter topping that elevates the final biscuits.

How to Make Stuffing Biscuits

Step 1: Prepare the Vegetable Stuffing Base

Start by adding the chopped celery, onion, carrots, fresh thyme, sage, ¼ teaspoon of salt, and black pepper into a food processor. Pulse it just until everything’s finely chopped—that way the veggies will melt seamlessly into the dough, bringing all that classic stuffing flavor without big chunks.

Step 2: Sauté the Veggies

Heat the olive oil in a large skillet over medium heat, then add your chopped veggie mixture. Cook for about 10 to 12 minutes until the vegetables are tender and slightly caramelized. This step builds a savory sweetness and depth you won’t want to skip. Once done, take the pan off the heat and let this mixture cool while you move on.

Step 3: Preheat and Mix Dry Ingredients

Preheat your oven to 425°F. In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and remaining ½ teaspoon of salt until well combined. These dry ingredients set the foundation for the texture and rise of your Stuffing Biscuits.

Step 4: Combine Wet and Dry

In a smaller bowl, whisk the buttermilk together with half of the melted butter (4 tablespoons). This mix adds moisture and tang, while the butter lends richness. Pour the wet ingredients into the dry and stir gently until a soft dough forms. Then fold in the cooled veggie mixture, distributing that classic stuffing flavor throughout.

Step 5: Shape and Bake

Drop 12 heaping spoonfuls of your dough onto a baking stone or lined baking sheet—no need to fuss with shaping perfectly, the rustic look is all part of the charm. Bake in your preheated oven for 12 minutes, allowing the biscuits to puff up and begin to brown.

Step 6: Add the Rosemary Butter

While the biscuits are baking, mix the remaining 4 tablespoons of melted butter with the fresh chopped rosemary. After you pull the biscuits out of the oven, generously brush them with this aromatic butter. Return the biscuits to the oven for another 6 to 8 minutes to set that beautiful golden finish and infuse them with that piney herby fragrance.

Step 7: Serve Warm

When the timer’s done, your Stuffing Biscuits should be golden and bursting with flavor. Remove them from the oven and get ready to enjoy these warm treasures.

How to Serve Stuffing Biscuits

Garnishes

For an extra touch, brush your Stuffing Biscuits with a little extra melted butter right before serving, or add a fresh sprinkle of rosemary or thyme. These simple garnishes bring a fresh herbal brightness that complements the savory biscuit beautifully.

Side Dishes

These biscuits shine alongside classic holiday companions like cranberry sauce, gravy, or roasted turkey—making them perfect for elevating dinner. On a more casual day, they pair wonderfully with soups or a fresh green salad for a comforting yet balanced meal.

Creative Ways to Present

If you’re feeling adventurous, use Stuffing Biscuits as the bun for turkey sliders—adding a little mayo or cranberry spread makes for a delightful handheld feast. You can even hollow them slightly and stuff with leftover roasted veggies or chicken salad for an impressive appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffing Biscuits can be stored in an airtight container at room temperature for up to 2 days. To keep them soft, wrap them individually in foil or plastic wrap before placing them in the container.

Freezing

To freeze, let the biscuits cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 3 months. When you’re ready to enjoy, defrost overnight in the fridge or at room temperature for a couple of hours.

Reheating

Reheat your Stuffing Biscuits in a preheated 350°F oven for about 10 minutes until warmed through and revitalized. You can brush them with a bit of butter before reheating to bring back that fresh-baked gloss and softness.

FAQs

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

Yes, you can substitute dried herbs but reduce the amount by about one-third since dried herbs are more concentrated. Fresh herbs tend to give brighter, more vibrant flavors, but dried will still work well if that’s what you have on hand.

What if I don’t have buttermilk?

If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using. It will mimic the acidity and tenderness but buttermilk’s tang is what really makes these biscuits special.

Can I make these gluten-free?

While this recipe uses bread flour for the best texture, you can try a gluten-free baking blend designed for biscuits. Just note the texture and rise might vary slightly since gluten gives the dough its structure.

Are Stuffing Biscuits good cold?

They’re best enjoyed warm but can be eaten cold as well. Warming enhances the flavors and soft texture, but if you’re in a pinch, they’re still tasty at room temperature.

Can I add cheese to these biscuits?

Absolutely! Adding shredded sharp cheddar or Parmesan to the dry ingredients can add a delicious depth and richness. Cheese and herbs pair beautifully in Stuffing Biscuits for an indulgent upgrade.

Final Thoughts

One bite of these Stuffing Biscuits and you’ll see why they’re such a standout favorite. They bring that perfectly balanced blend of herbs, veggies, and tender biscuit goodness to the table in a way that’s both comforting and exciting. Whether for a holiday gathering or a weeknight treat, these biscuits add a special touch that makes every meal just a little bit brighter. Give this recipe a try and prepare to fall in love with a new classic in your baking repertoire!

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