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Stuffing Biscuits Recipe

Stuffing Biscuits Recipe
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★★★★★

5.1 from 12 reviews

These savory Stuffing Biscuits combine the classic flavors of traditional stuffing with a buttery, flaky biscuit texture. Infused with fresh herbs and sautéed vegetables, they are perfect as a bread side for holiday meals or as a flavorful snack on their own.

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 ¼ cups buttermilk
  • 8 tablespoons unsalted butter, melted and cooled (divided)
  • 1 tablespoon olive oil

Instructions

  1. Prepare the vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until the mixture is finely chopped.
  2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped vegetable mixture and cook for 10-12 minutes until softened and fragrant. Remove from heat and let cool.
  3. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking.
  4. Mix dry ingredients: In a large bowl, combine bread flour, baking powder, baking soda, sugar, and ½ teaspoon salt thoroughly.
  5. Combine wet ingredients: In a separate small bowl, whisk together buttermilk and 4 tablespoons of the melted butter until smooth.
  6. Form the dough: Pour the wet mixture into the dry ingredients and stir until just combined into a dough. Fold in the cooled sautéed vegetables gently to distribute evenly.
  7. Portion the biscuits: Using a spoon, drop 12 heaping spoonfuls of the dough onto a baking stone or lined baking sheet, spacing them evenly.
  8. Bake initial phase: Place the biscuits in the preheated oven and bake for 12 minutes until they begin to rise and turn golden.
  9. Prepare topping butter: While baking, mix the remaining 4 tablespoons melted butter with the chopped fresh rosemary to create a flavorful brushing butter.
  10. Apply topping and continue baking: Remove biscuits from the oven after 12 minutes and generously brush them with the rosemary butter. Return the biscuits to the oven and bake for an additional 6-8 minutes until fully cooked and browned.
  11. Serve: Remove the biscuits from the oven and serve warm. They pair wonderfully with butter, cranberry sauce, gravy, or can be used as turkey sliders for a delicious meal option.

Notes

  • Use bread flour for a chewier biscuit texture; all-purpose flour will yield a slightly softer biscuit.
  • Ensure the vegetables cool completely before mixing with dough to avoid over-activating the baking soda and baking powder.
  • For a dairy-free option, substitute buttermilk with a mix of plant-based milk and lemon juice, and use dairy-free butter alternatives.
  • Baking stones help achieve a crisp biscuit bottom but can be substituted with a heavy baking sheet.
  • These biscuits freeze well; cool completely then freeze in an airtight container. Reheat in the oven before serving.

Nutrition

Keywords: Stuffing biscuits, savory biscuits, herb biscuits, holiday bread, Thanksgiving side, vegetable biscuits

Find it online: https://recipeswithmia.com/stuffing-biscuits-recipe/