Stuffing Biscuits Made Easy (Print Version)
# Ingredients:
→ Vegetables and herbs
01 -
½ cup celery, chopped
02 -
½ cup onion, chopped
03 -
½ cup carrots, chopped
04 -
1 tbsp fresh thyme
05 -
1 tbsp fresh sage
06 -
¼ tsp salt
07 -
¼ tsp black pepper
→ Wet ingredients
08 -
1 tbsp olive oil
09 -
1 ¼ cups buttermilk
10 -
8 tbsp unsalted butter, melted then cooled – divided
→ Dry ingredients
11 -
2 cups bread flour
12 -
2 tsp baking powder
13 -
½ tsp baking soda
14 -
1 tsp granulated sugar
15 -
½ tsp salt
→ Herb topping
16 -
1 tsp fresh rosemary, chopped
# Instructions:
01 -
Add celery, onion, carrots, thyme, sage, ¼ tsp salt, and black pepper to a food processor. Pulse until finely chopped.
02 -
Heat olive oil in a skillet over medium heat. Add the chopped vegetables and cook for 10-12 minutes. Remove from heat and set aside to cool.
03 -
Preheat the oven to 425°F.
04 -
In a large bowl, mix bread flour, baking powder, baking soda, sugar, and ½ tsp salt. In a separate bowl, whisk buttermilk and 4 tbsp melted butter together. Add the wet mixture to the dry mixture and stir until a dough forms. Add the cooled vegetables and stir to combine.
05 -
Place 12 heaping spoonfuls of the dough on a baking stone.
06 -
Bake for 12 minutes.
07 -
While the biscuits bake, combine the remaining 4 tbsp melted butter with fresh chopped rosemary.
08 -
After 12 minutes, remove the biscuits from the oven and brush them with the rosemary butter topping. Return the biscuits to the oven and bake for an additional 6-8 minutes.
09 -
Remove the biscuits from the oven and serve with butter, cranberry sauce, or gravy, or use them to make turkey sliders.
# Notes:
01 -
These stuffing biscuits are perfect for using up Thanksgiving leftovers or enjoying a taste of the holidays any time of the year.