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Stuffing Biscuits

Savory Stuffing Biscuits Perfect for Thanksgiving Leftovers

These savory stuffing biscuits are a delightful way to enjoy comforting flavors any time of year.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 biscuits
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Mixture
  • 1 cup Celery Adds crunch and flavor; substitute with chopped bell pepper for a different taste.
  • 1 cup Onion Provides sweetness and depth; use shallots for a milder flavor.
  • 1 cup Carrots Introduces sweetness and color; replace with grated zucchini for a lower-carb option.
  • 2 tablespoons Fresh Thyme Enhances earthiness; dried thyme can be used, but reduce quantity.
  • 2 tablespoons Fresh Sage Provides traditional stuffing flavor; dried sage works in a pinch.
  • 1 teaspoon Salt Enhances overall flavor; use sea salt or kosher salt as alternatives.
  • 1 teaspoon Black Pepper Adds warmth; optional to increase depending on taste.
  • 2 tablespoons Olive Oil Used for sautéing vegetables; can replace with butter for richer taste.
For the Biscuit Dough
  • 2 cups Bread Flour Provides structure to biscuits; all-purpose flour can be used instead.
  • 1 tablespoon Baking Powder Aids in rising; don't substitute; ensure it's fresh.
  • 1 teaspoon Baking Soda Works alongside baking powder; necessary for optimal biscuit texture.
  • 1 tablespoon Granulated Sugar Balances savory flavors; can be omitted for less sweetness.
  • 1 cup Buttermilk Imparts moisture and tang; substitute with a mix of milk and vinegar if unavailable.
  • 4 tablespoons Unsalted Butter Adds richness; salted butter can be used; just reduce additional salt.
  • 2 tablespoons Fresh Rosemary Adds aromatic flavor; dried rosemary is a good substitute in smaller amounts.

Equipment

  • large skillet
  • mixing bowl
  • Food Processor
  • Baking sheet
  • Oven

Method
 

Step‑by‑Step Instructions for Stuffing Biscuits
  1. Begin by finely chopping the celery, onion, and carrots, along with fresh thyme and sage, using a food processor for uniformity. Add a sprinkle of salt and black pepper to enhance flavor. Set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the vegetable mixture, cooking for about 10-12 minutes until soft. Stir occasionally. Remove from heat and let cool.
  3. Preheat your oven to 425°F (220°C). Prepare a baking stone or line a baking sheet with parchment paper.
  4. In a large mixing bowl, combine 2 cups of bread flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Whisk until blended.
  5. In a separate bowl, whisk together 1 cup of buttermilk and 4 tablespoons of melted unsalted butter until smooth.
  6. Pour the buttermilk mixture into the dry ingredients. Stir gently until just combined, and fold in the cooled vegetable mixture.
  7. Drop heaping spoonfuls of dough onto the baking sheet, spaced about an inch apart, aiming for about 12 biscuits.
  8. Bake for 12 minutes until risen and lightly browned. Keep an eye on them.
  9. Melt the remaining 2 tablespoons of butter and mix with 1 teaspoon of finely chopped fresh rosemary. After 12 minutes, brush over the biscuits and return to the oven for an additional 6-8 minutes.
  10. Once baked, remove from the oven and allow to cool slightly. Serve warm with butter, cranberry sauce, or use in turkey sliders.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These stuffing biscuits are not only a fantastic way to enjoy your Thanksgiving leftovers but also a delightful addition to your kitchen repertoire.

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