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This stuffing biscuit recipe transforms classic Thanksgiving flavors into delicious, savory biscuits you can enjoy year-round. The combination of aromatic vegetables, fresh herbs, and buttery biscuit dough creates a comfort food that works beautifully for breakfast, as a side dish, or as a vessel for holiday leftovers.
I first made these biscuits when trying to use up Thanksgiving herbs that were about to wilt in my fridge. What started as a kitchen experiment quickly became a family favorite. My husband now requests these even in the middle of summer when we're nowhere near turkey season.
Ingredients
- Celery: adds the classic stuffing flavor and slight crunch
- Onion: provides aromatic sweetness that develops as it cooks
- Carrots: bring natural sweetness and beautiful color to the biscuits
- Fresh thyme: offers earthy flavor that defines traditional stuffing
- Fresh sage: gives that distinctive holiday taste every stuffing needs
- Bread flour: creates sturdy yet tender biscuits that hold up to gravy
- Buttermilk: ensures tangy flavor and helps create fluffy texture
- Butter: provides richness and that irresistible golden brown exterior
- Fresh rosemary: in the butter topping adds aromatic finishing touch
How To Make Stuffing Biscuits
- Prepare the Vegetable Mixture:
- Process vegetables and herbs in a food processor until finely chopped but not pureed. You want tiny bits that will distribute evenly throughout the biscuit dough while still providing little pops of flavor and texture in every bite.
- Cook the Vegetables:
- Sauté the vegetable mixture in olive oil for a full 10-12 minutes. This crucial step removes excess moisture and concentrates the flavors. The vegetables should become soft and slightly caramelized around the edges.
- Mix the Dry Ingredients:
- Thoroughly combine the flour, leavening agents, sugar and salt in a large bowl. Whisk well to ensure even distribution of the baking powder and soda throughout the flour.
- Combine Wet and Dry Ingredients:
- Pour the buttermilk and melted butter mixture into the dry ingredients and stir just until a dough forms. Overmixing will develop gluten and make tough biscuits. The dough should look slightly shaggy.
- Add the Vegetables:
- Gently fold the cooled vegetable mixture into the dough until evenly distributed. This gives every bite that stuffing flavor profile throughout the entire biscuit.
- Shape and Bake:
- Portion the dough into 12 equal mounds on your baking sheet. The rustic, drop-biscuit style gives these a homemade appeal with crispy edges and soft centers.
- Apply Herb Butter Finish:
- Brush the partially baked biscuits with rosemary-infused butter. This adds another layer of flavor and helps achieve that beautiful golden brown finish during the final minutes of baking.
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My absolute favorite way to enjoy these is split in half and toasted the next morning with a fried egg on top. The way the runny yolk mingles with the herbs in the biscuit is absolutely magical. This recipe originated from my grandmother who always looked for ways to repurpose holiday ingredients into breakfast treats.
Make-Ahead Options
These stuffing biscuits can be prepared up to the point of baking and then refrigerated overnight. Simply place the shaped dough on a baking sheet, cover with plastic wrap, and refrigerate. The next day, add about 2-3 minutes to the baking time to account for the cold dough. You can also fully bake them, allow to cool completely, and freeze in an airtight container for up to 3 months. Reheat frozen biscuits in a 350°F oven for about 10 minutes until warmed through.
Perfect Pairings
These versatile biscuits complement many dishes beyond traditional turkey. Try them alongside roasted chicken, pork tenderloin, or even as an accompaniment to hearty soups or stews. For breakfast, serve with eggs and breakfast sausage for a morning meal that feels like Thanksgiving. They also make incredible sandwich bases for leftover holiday meats. Split them in half, add turkey and cranberry sauce, and you have an instant mini-slider that captures all the best flavors of the holiday.
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Customize Your Biscuits
Feel free to adapt this recipe to match your personal stuffing preferences. Consider adding dried cranberries for sweetness, chopped pecans for crunch, or even crumbled cooked sausage for a more substantial biscuit. You can also adjust the herbs based on what you have available using dried herbs in a pinch. If using dried herbs, reduce the amount by two-thirds as they're more potent than fresh. The recipe is forgiving and welcomes creativity, making it perfect for using up odds and ends from holiday cooking.
Frequently Asked Questions
- → How can I use these stuffing biscuits?
These biscuits are great as a side dish, served with cranberry sauce or gravy. They’re also ideal for making turkey or chicken sliders.
- → Can I make these biscuits ahead of time?
Yes, you can make and store them in an airtight container for up to 2 days. Reheat them in the oven for a few minutes before serving.
- → What herbs work best for these biscuits?
Fresh thyme, sage, and rosemary are recommended for an aromatic and savory flavor, but dried herbs can be used if fresh ones are unavailable.
- → Can I substitute ingredients for dietary restrictions?
Yes, you can use gluten-free flour and plant-based butter and buttermilk to make them suitable for vegan or gluten-free diets.
- → What is the best way to serve these biscuits?
Serve them warm with butter, cranberry sauce, or gravy. They also pair well with roasted vegetables or holiday leftovers.