Savory Stuffing Biscuits for Cozy Thanksgiving Delights

Delightful stuffing biscuits that marry traditional flavors with flaky goodness, perfect for any meal and repurposing leftovers.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 biscuits

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Biscuit Base

1 cup Celery Provides a delightful crunch; substitute with fennel for a twist.
1 cup Onion Adds natural sweetness; shallots can be used for a milder taste.
1 cup Carrots Contributes vibrant color and sweetness; bell peppers are a great alternative.
2 teaspoons Fresh Thyme Imparts a fragrant herby note; use dried thyme (less amount).
2 teaspoons Fresh Sage Offers hearty flavor; freeze-dried sage works well.
1 teaspoon Salt Enhances all flavors; use kosher or sea salt.
1 teaspoon Black Pepper Adjust according to taste.
2 tablespoons Olive Oil Used to sauté the vegetables; butter is an alternative.

For the Dough

2 cups Bread Flour Provides structure; all-purpose flour can be used.
2 tablespoons Baking Powder Acts as a leavening agent.
1 teaspoon Baking Soda Leavening agent that interacts with buttermilk.
1 tablespoon Granulated Sugar Adds sweetness; can be omitted.
3/4 cup Buttermilk Provides moisture; substitute with regular milk + lemon juice.
4 tablespoons Unsalted Butter Adds richness; melt and cool before mixing.
1 tablespoon Fresh Rosemary Elevates flavor; dried can substitute (use less).

Equipment

Food Processor
Skillet
large mixing bowl
Baking sheet
Parchment paper

Method

Step-by-Step Instructions for Stuffing Biscuits

In a food processor, pulse celery, onion, carrots, thyme, sage, salt, and black pepper until finely chopped. Set aside.
Heat olive oil in a skillet over medium heat. Add vegetable mixture and sauté for 10-12 minutes until softened.
Preheat your oven to 425°F (220°C).
In a large bowl, combine bread flour, baking powder, baking soda, sugar, and salt. Whisk until blended.
In a separate bowl, whisk together buttermilk and melted butter until creamy.
Gently fold wet ingredients into dry mixture, then fold in cooled vegetable blend until just combined.
Drop heaping spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about an inch apart.
Bake for 12 minutes, or until golden brown.
Mix remaining melted butter with chopped rosemary and brush over biscuits. Bake for an additional 6-8 minutes.
Let cool for a minute on the baking sheet, then serve warm.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These delightful Stuffing Biscuits are a celebration of comfort and togetherness in every bite.

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