Stuffing Biscuits with Fresh Herbs and Roasted Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a baking stone or baking sheet to bake the biscuits.
- 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.
- Combine wet ingredients: In a separate small bowl, whisk together the buttermilk and 4 tablespoons of melted butter that has cooled to room temperature.
- 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.
- 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.
- 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.
- 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.
- 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
