Stuffing Biscuits for Any Occasion (Print Version)

# Ingredients:

→ Vegetables and Herbs

01 - ½ cup celery, chopped
02 - ½ cup onion, chopped
03 - ½ cup carrots, chopped
04 - 1 tbsp fresh thyme
05 - 1 tbsp fresh sage
06 - 1 tsp fresh rosemary, chopped

→ Dry Ingredients

07 - 2 cups bread flour
08 - 2 tsp baking powder
09 - ½ tsp baking soda
10 - 1 tsp granulated sugar
11 - ½ tsp salt

→ Wet Ingredients and Fats

12 - 1 ¼ cups buttermilk
13 - 8 tbsp unsalted butter, melted and divided
14 - 1 tbsp olive oil

→ Seasonings

15 - ¼ tsp salt
16 - ¼ tsp black pepper

# Instructions:

01 - Add celery, onion, carrots, thyme, sage, ¼ tsp salt, and black pepper to a food processor. Pulse until finely chopped.
02 - Heat olive oil in a skillet over medium heat. Add the chopped vegetables and cook for 10-12 minutes. Remove from stove and let cool.
03 - Preheat the oven to 425°F (220°C).
04 - In a large bowl, mix bread flour, baking powder, baking soda, sugar, and ½ tsp salt together.
05 - In a separate small bowl, whisk buttermilk and 4 tbsp melted butter together.
06 - Add the wet ingredients to the dry ingredients and stir until a dough forms. Add the cooled vegetables and stir to combine.
07 - Place 12 heaping spoonfuls of the dough onto a baking stone. Bake for 12 minutes.
08 - While the biscuits bake, combine the remaining 4 tbsp melted butter with fresh chopped rosemary.
09 - Remove the biscuits from the oven and brush with the prepared topping. Return to the oven and bake for an additional 6-8 minutes.
10 - Remove biscuits from the oven and serve with butter, cranberry sauce, gravy, or as turkey sliders.

# Notes:

01 - Best served warm. Perfect for breakfast or as a side dish with Thanksgiving leftovers.

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