Go Back
–+ servings
Stuffing Biscuits

Irresistible Stuffing Biscuits for Cozy Comfort Food Moments

These stuffing biscuits bring Thanksgiving flavors to your table, perfect for breakfast or as turkey sliders.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 biscuits
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Base
  • 3 cups Bread Flour All-purpose flour can be a suitable alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best effect.
  • 1 teaspoon Baking Soda Requires an acid to activate.
  • 1 tablespoon Granulated Sugar Can be omitted for less sweetness.
  • 1 teaspoon Salt Kosher or sea salt works beautifully.
  • 1/2 cup Unsalted Butter Use salted butter, adjust additional salt if necessary.
For the Flavorful Filling
  • 1 cup Celery Can substitute with bell peppers.
  • 1 cup Onion Shallots can be a milder alternative.
  • 1 cup Carrots Use grated for finer texture.
  • 1 tablespoon Fresh Thyme Dried thyme is a substitute.
  • 1 tablespoon Fresh Sage Can replace with rosemary.
  • 1/2 teaspoon Black Pepper White pepper works for a subtler look.
  • 2 tablespoons Olive Oil Butter can be used for a richer flavor.
For Moisture & Binding
  • 1 cup Buttermilk Regular milk with vinegar can work.
  • 1 tablespoon Fresh Rosemary Can be replaced with dried or omitted.

Equipment

  • food processor
  • Skillet
  • Mixing Bowl
  • Baking Stone or Sheet

Method
 

Step-by-Step Instructions for Easy Thanksgiving Stuffing Biscuits
  1. Prepare the vegetable mixture by pulsing celery, onion, carrots, thyme, sage, salt, and pepper in a food processor until finely chopped.
  2. Sauté the vegetable mixture in 2 tablespoons of olive oil over medium heat for 10-12 minutes until tender.
  3. Preheat your oven to 425°F.
  4. Combine dry ingredients: 3 cups of bread flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 tablespoon of granulated sugar, and 1 teaspoon of salt in a large mixing bowl.
  5. Mix wet ingredients: whisk 1 cup of buttermilk with 4 tablespoons of melted unsalted butter in a separate bowl.
  6. Form the dough by pouring the wet mixture into the dry ingredients and mixing with the cooled vegetable mixture.
  7. Shape the biscuits by dropping 12 heaping spoonfuls of dough onto a baking stone or sheet lined with parchment.
  8. Bake for 12 minutes until lightly golden on top.
  9. Brush the tops with a mixture of 2 tablespoons of melted butter and 1 tablespoon of chopped fresh rosemary, bake for an additional 6-8 minutes.
  10. Serve warm, enjoy!

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 400mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

These stuffing biscuits are perfect as a versatile dish for breakfast or as sliders. Can be prepared ahead and stored properly for best results.

Tried this recipe?

Let us know how it was!