Introduction
Oh, friends, do you ever get that craving for the holidays? That warm, comforting feeling that just makes you want to curl up with a good book and something absolutely delicious? That’s exactly what inspired me to create these Stuffing Biscuits! They’re like your favorite Thanksgiving stuffing, all tucked into a tender, fluffy biscuit. And the best part? They’re surprisingly easy to whip up, making them perfect for a weeknight treat or even a holiday brunch showstopper. Get ready to fill your kitchen with the most amazing aromas!
Why You’ll Love This Recipe
- Fast: From start to finish, you can have these warm biscuits on your table in under an hour.
- Easy: Even if you’re new to baking, these are incredibly straightforward to make.
- Giftable: Package them up in a cute tin or basket for a truly thoughtful homemade gift.
- Crowd-pleasing: Seriously, who can resist the savory goodness of stuffing baked into a biscuit? Everyone will be asking for the recipe!
Ingredients
Let’s gather our goodies! This is where the magic starts:
- ½ cup celery, chopped: The subtle crunch and savory base.
- ½ cup onion, chopped: For that classic aromatic flavor.
- ½ cup carrots, chopped: A touch of sweetness and beautiful color.
- 1 tablespoon fresh thyme: This herb is practically synonymous with stuffing!
- 1 tablespoon fresh sage: Another stuffing star, bringing that earthy, peppery note.
- ¼ teaspoon salt: To enhance all those lovely vegetable flavors.
- ¼ teaspoon black pepper: A little hint of spice.
- 1 tablespoon olive oil: To get our veggies nice and tender.
- 2 cups bread flour: This gives our biscuits a lovely, tender crumb.
- 2 teaspoons baking powder: Our leavening agent for fluffy biscuits.
- ½ teaspoon baking soda: Works with the buttermilk for extra lift.
- 1 teaspoon granulated sugar: Just a touch to balance the flavors.
- ½ teaspoon salt: For seasoning the biscuit dough itself.
- 1¼ cups buttermilk: The secret to tender, tangy biscuits!
- 8 tablespoons unsalted butter, melted and cooled, divided: Half goes into the dough, half brushes the tops for golden perfection.
- 1 teaspoon fresh rosemary, chopped: A final fragrant flourish.
How to Make It
Alright, let’s get our hands a little floured and make some biscuit magic!
- Prep the oven: First things first, preheat your oven to 400°F (200°C). It’s always a good idea to get that oven nice and toasty while you work.
- Sauté the veggies: Grab a large skillet and heat the olive oil over medium heat. Toss in your chopped celery, onion, and carrots. Sauté them until they start to soften up, which should take about 5-7 minutes. I like to get them nice and tender so they blend beautifully into the biscuit.
- Flavor boost: Now, stir in the fresh thyme, fresh sage, that ¼ teaspoon of salt, and ¼ teaspoon of pepper. Let them cook for just another minute until they’re fragrant. Then, remove the skillet from the heat and set the veggie mixture aside to cool down a bit.
- Dry ingredients: In a big bowl, whisk together your bread flour, baking powder, baking soda, 1 teaspoon of sugar, and ½ teaspoon of salt. This ensures everything is evenly distributed for a perfectly risen biscuit.
- Butter time: Now for the rich goodness! Pour in 4 tablespoons of your cooled melted butter into the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it looks like coarse crumbs. I love the way this creates those flaky layers!
- Add the flavor: Gently stir in your slightly cooled sautéed vegetable mixture. This is where that stuffing flavor really starts to shine through.
- Hello, buttermilk!: Pour in the buttermilk and stir until everything is just combined. It’s really important not to overmix here – that’s how you get tender biscuits instead of tough ones. A few streaks of flour are okay!
- Gentle knead: Turn the dough out onto a lightly floured surface. Give it a few gentle kneads, just to bring it together. We’re not making bread here, so don’t go crazy!
- Shape the dough: Pat the dough into a nice rectangle, about 1 inch thick.
- Cut out the biscuits: Use a biscuit cutter or a knife to cut out your biscuits. You can also just slice them into squares if you prefer.
- Bake with love: Place your beautiful biscuits onto a baking sheet that’s been lined with parchment paper. This makes for easy cleanup!
- Butter glaze: Brush the tops of the biscuits with the remaining 4 tablespoons of cooled melted butter. Oh, this is going to make them so golden and delicious.
- Rosemary sprinkle: Finally, sprinkle the chopped fresh rosemary over the tops. It adds such a lovely aroma and a hint of piney freshness.
- Bake until golden: Pop them into your preheated oven and bake for 15-18 minutes, or until they’re beautifully golden brown on top.
Substitutions & Additions
Feeling adventurous? Here are some ways to make these biscuits your own:
- Vegetables: Don’t have all the listed veggies? Feel free to swap in other finely diced vegetables like parsnips, leeks, or even a pinch of dried cranberry for a touch of sweetness.
- Herbs: While thyme, sage, and rosemary are classic stuffing flavors, feel free to experiment! A little bit of parsley or marjoram would be lovely too.
- Cheese: For an extra layer of deliciousness, stir in about ½ cup of shredded cheddar or Gruyere cheese into the dough.
- Spice: Add a pinch of nutmeg or a dash of celery seed for an even more pronounced stuffing flavor.
Tips for Success
A few little pointers to make sure your biscuits turn out perfectly every time:
- Don’t Overmix: I can’t stress this enough! Overmixing the dough develops the gluten too much, resulting in tough biscuits. Mix until just combined.
- Cold Butter is Key: While the recipe calls for melted butter, ensuring it’s cooled prevents it from melting too quickly into the flour. For an even flakier biscuit, you could even use chilled, cubed butter and cut it into the flour mixture like you would for pie crust.
- Prep Ahead: You can sauté the vegetables the day before and store them in the refrigerator. This will save you a few minutes when you’re ready to bake!
- Biscuit Cutter Technique: When using a biscuit cutter, press straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising as high.
How to Store It
These biscuits are best enjoyed fresh out of the oven, but if you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a warm oven for a few minutes until they’re cozy again.
FAQs
Here are a few quick questions you might have:
- Can I use dried herbs instead of fresh? Yes, you can! Use about 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and ½ teaspoon of dried rosemary. Add them with the dry ingredients.
- What can I serve these with? Oh, the possibilities! They are fantastic alongside roasted chicken or turkey, with a hearty stew, or even just slathered with butter. They’re perfect for Thanksgiving dinner or any meal where you want a taste of comfort.
- Can I freeze the baked biscuits? Absolutely! Once cooled, wrap them tightly in plastic wrap and then in foil. They’ll keep in the freezer for up to 3 months. Reheat them in the oven.
Stuffing Biscuits
Tender, fluffy biscuits infused with the cozy flavors of Thanksgiving stuffing, perfect for a weeknight treat or holiday brunch.
Equipment
- Large skillet
- bowl
- pastry blender or fingertips
- Baking Sheet
- Parchment paper
- biscuit cutter or knife
Ingredients
For the Stuffing Flavor
- 0.5 cup celery chopped
- 0.5 cup onion chopped
- 0.5 cup carrots chopped
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 0.25 teaspoon salt for veggies
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
For the Biscuits
- 2 cups bread flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt for dough
- 1.25 cups buttermilk
- 8 tablespoons unsalted butter melted and cooled, divided
- 1 teaspoon fresh rosemary chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Sauté celery, onion, and carrots until softened, about 5-7 minutes.0.5 cup celery
- Stir in fresh thyme, fresh sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook for 1 minute until fragrant. Remove from heat and set aside to cool.0.5 cup celery
- In a large bowl, whisk together bread flour, baking powder, baking soda, 1 teaspoon sugar, and ½ teaspoon salt.0.5 cup celery
- Pour in 4 tablespoons of cooled melted butter. Use a pastry blender or fingertips to cut the butter into the flour until it resembles coarse crumbs.0.5 cup celery
- Gently stir in the cooled sautéed vegetable mixture.0.5 cup celery
- Pour in the buttermilk and stir until just combined. Do not overmix.0.5 cup celery
- Turn the dough out onto a lightly floured surface and knead gently a few times.
- Pat the dough into a rectangle about 1 inch thick.
- Cut out biscuits using a biscuit cutter or slice into squares.
- Place biscuits onto a parchment-lined baking sheet.
- Brush the tops of the biscuits with the remaining 4 tablespoons of cooled melted butter.0.5 cup celery
- Sprinkle the chopped fresh rosemary over the tops.0.5 cup celery
- Bake for 15-18 minutes, or until golden brown.
Notes
For flakier biscuits, use chilled, cubed butter and cut it into the flour mixture like pie crust. You can sauté the vegetables the day before.