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Stuffing Biscuits

Stuffing Biscuits
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Stuffing biscuits combine the savory flavors of classic holiday stuffing with the fluffy, buttery texture of homemade biscuits. Packed with sautéed vegetables and fresh herbs like thyme, sage, and rosemary, these biscuits are fragrant, tender, and perfect as a side dish for roasted meats or cozy dinners.

Ingredients

For the Biscuit Base
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 tablespoon fresh thyme
1 tablespoon fresh sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Dough
2 cups bread flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1/2 teaspoon salt
1 1/4 cups buttermilk
8 tablespoons unsalted butter, melted and cooled (divided)
1 teaspoon fresh rosemary, chopped

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a skillet over medium heat, warm the olive oil. Add the celery, onion, and carrots. Sauté for 5 to 7 minutes until softened.
  • Stir in the thyme, sage, salt, and black pepper. Cook for 1 minute more. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar, and salt.
  • Stir in the chopped rosemary.
  • Add the buttermilk and 6 tablespoons of the melted butter to the dry ingredients. Mix gently until just combined.
  • Fold in the cooled vegetable mixture until evenly distributed. Do not overmix.
  • Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Cut into rounds or squares using a biscuit cutter or knife.
  • Place the biscuits onto the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of melted butter.
  • Bake for 15 to 18 minutes, or until golden brown on top.
  • Remove from the oven and let cool slightly before serving. Serve warm.

Nutrition

Find it online: https://tastyandfast.com/stuffing-biscuits/