Stuffing Biscuits with Fresh Herbs and Roasted Vegetables Recipe

Introduction

These stuffing biscuits combine the comforting flavors of classic holiday stuffing with the tender, flaky texture of fresh-baked biscuits. Perfect alongside turkey or enjoyed as a savory snack, they offer a delicious twist that’s both easy and satisfying.

Ingredients

• 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
• 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

1. Step 1: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until the vegetables are finely chopped.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables from the food processor and cook for 10 to 12 minutes until softened. Remove from heat and set aside to cool.
3. Step 3: Preheat the oven to 425°F (220°C).
4. Step 4: In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and remaining ½ teaspoon salt.
5. Step 5: In a separate small bowl, mix the buttermilk with 4 tablespoons of the melted butter.
6. Step 6: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the cooled cooked vegetables until evenly combined.
7. Step 7: Drop 12 heaping spoonfuls of the dough onto a baking stone or lined baking sheet.
8. Step 8: Bake in the preheated oven for 12 minutes.
9. Step 9: While the biscuits bake, combine the remaining 4 tablespoons melted butter with the chopped fresh rosemary.
10. Step 10: Remove the biscuits from the oven after 12 minutes. Brush each biscuit with the rosemary butter mixture.
11. Step 11: Return the biscuits to the oven and bake for an additional 6 to 8 minutes until golden brown and cooked through.
12. Step 12: Remove from the oven and serve warm with butter, cranberry sauce, gravy, or use them to make turkey sliders.

Tips & Variations

• If you don’t have a food processor, finely chop the vegetables by hand with a sharp knife for best results.
• Try adding cooked sausage or bacon to the vegetable mixture for a heartier biscuit.
• For a dairy-free option, substitute buttermilk with a mix of plant-based milk and vinegar, and use dairy-free butter.
• Serve these biscuits fresh from the oven to enjoy their optimal flaky texture and flavor.

Storage

Store leftover stuffing biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week. To reheat, warm them in a 350°F (175°C) oven for about 5-8 minutes to restore their crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetable mixture ahead of time?

Yes, you can chop and cook the vegetables a day in advance. Store them covered in the refrigerator and allow them to come to room temperature before mixing into your dough.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but bread flour will give a slightly chewier texture due to its higher protein content, which works well in these biscuits.

Stuffing Biscuits with Fresh Herbs and Roasted Vegetables Recipe

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★★★★★

4.8 from 80 reviews

These Stuffing Biscuits combine the savory flavors of classic stuffing ingredients into flaky, buttery biscuits perfect for a holiday side or a delightful snack. Chopped celery, onion, and carrots mixed with fresh thyme, sage, and rosemary create a herby vegetable medley folded into a tender biscuit dough and baked to golden perfection. Finished with a rosemary butter glaze, these biscuits bring the comforting essence of traditional stuffing into a handheld treat ideal for serving alongside turkey, cranberry sauce, or gravy.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 biscuits 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 4 tablespoons unsalted butter, melted and cooled (for dough)

Rosemary Butter Topping

• 4 tablespoons unsalted butter, melted (for topping)
• 1 teaspoon fresh rosemary, chopped

Instructions

1. Prepare the vegetables: Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt, and black pepper to a food processor. Pulse until finely chopped to create a savory vegetable mixture.
2. Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped vegetable mixture and cook gently for 10-12 minutes, stirring occasionally, until softened and fragrant. Remove the skillet from the heat and let the vegetables cool.
3. Preheat the oven: Set your oven to 425°F (220°C) and prepare a baking stone or baking sheet to bake the biscuits.
4. Mix dry ingredients: In a large bowl, combine the bread flour, baking powder, baking soda, sugar, and the remaining ½ teaspoon salt. Stir to evenly distribute the leavening agents and seasoning.
5. Combine wet ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of melted butter that has cooled to room temperature.
6. Form the dough: Pour the wet mixture into the dry ingredients and stir gently until a soft dough forms. Fold in the cooled cooked vegetable mixture until just combined, being careful not to overmix.
7. Shape and bake the biscuits: Using a spoon, drop 12 heaping spoonfuls of dough onto the baking stone, spacing them apart to allow for rising. Bake in the preheated oven for 12 minutes until the tops begin to turn golden.
8. Prepare rosemary butter: While the biscuits bake, mix the remaining 4 tablespoons of melted butter with the chopped fresh rosemary to create a fragrant topping.
9. Glaze and continue baking: Remove the biscuits from the oven after the initial 12 minutes. Brush each biscuit generously with the rosemary butter. Return the biscuits to the oven and bake for an additional 6-8 minutes until fully cooked through and golden brown on top.
10. Serve and enjoy: Take the biscuits out of the oven and serve warm. They pair beautifully with additional butter, cranberry sauce, gravy, or can be turned into hearty turkey sliders.

Notes

• If you don’t have a food processor, finely chop the celery, onion, and carrots with a sharp knife on a cutting board for similar texture.
• Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the biscuits in an airtight container for up to one week.
• These biscuits reheat well in a warm oven or toaster oven to regain their flaky texture.

Keywords: stuffing biscuits, savory biscuits, holiday side dish, herby biscuits, rosemary biscuits, buttermilk biscuits, vegetable biscuits