Description
Delicious homemade stuffing biscuits combining fresh vegetables and herbs baked into tender, flaky biscuits perfect for holiday sides or turkey sliders.
Ingredients
Scale
Vegetable Mixture
- ½ cup celery, chopped
- ½ cup onion, chopped
- ½ cup carrots, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Biscuit Dough
- 2 cups bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 ¼ cups buttermilk
- 8 tablespoons unsalted butter, melted then cooled, divided
- 1 teaspoon fresh rosemary, chopped
Instructions
- Prepare the Vegetable Mixture: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper into a food processor. Pulse until the vegetables and herbs are finely chopped.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped vegetable mixture and sauté for 10-12 minutes until softened. Remove from heat and allow to cool.
- Preheat Oven: Set your oven to 425°F (220°C) and prepare a baking stone or baking sheet.
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt.
- Combine Wet Ingredients: In a separate small bowl, whisk together buttermilk and 4 tablespoons of the melted, cooled butter.
- Form Dough: Pour the wet ingredients into the dry ingredients and stir gently until a dough forms. Fold in the cooled vegetable mixture until evenly incorporated.
- Shape Biscuits: Spoon 12 heaping portions of dough evenly spaced onto the baking stone or sheet.
- Bake First Stage: Place in the oven and bake for 12 minutes until the biscuits begin to rise and turn lightly golden.
- Prepare Butter Topping: While biscuits bake, mix the remaining 4 tablespoons of melted butter with chopped fresh rosemary.
- Brush Biscuits: Remove biscuits from the oven and generously brush the rosemary butter over the tops.
- Bake Second Stage: Return biscuits to the oven and bake an additional 6-8 minutes until golden brown and fully cooked.
- Serve: Remove from oven and serve warm. These biscuits pair beautifully with butter, cranberry sauce, gravy, or can be used in turkey sliders.
Notes
- Make sure melted butter is cooled before adding to dough to avoid melting the baking soda or powder prematurely.
- The vegetable mixture can be prepared ahead and refrigerated to save time.
- Use a baking stone if available for better heat distribution and biscuit texture.
- For a crispier top, broil the biscuits for 1-2 minutes after the final bake, watching carefully to prevent burning.
- Substitute bread flour with all-purpose flour for a slightly softer biscuit if desired.
