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Satisfy your stuffing cravings anytime of the year with this quick & easy stuffing biscuit recipe, perfect for breakfast or making turkey sliders with Thanksgiving leftovers!
It’s the week of Thanksgiving and I have so much to be thankful for! I’m building my dream home with the most wonderful man in the world (I might be slightly biased ;-)), I have an amazing family, the best friends a girl could ask for and my job is sharing delicious recipes with the world, which in my opinion, is the best job in the world!
In fact, as of today, this easy stuffing biscuit recipe is my 1,000 post!!
That’s 1,000 times I’ve sat down with my laptop and shared my words, pictures, recipes and inspiration on this blog.
It’s crazy that what started with this 3 sentence first post, and this first recipe post for Creamy Orzo with Roasted Vegetables, has turned into a full time career, writing for the Today Show, appearances on TV stations across the country, a cookbook deal and so much more!
I thought it would be fun on this 1,000 blog post to look back on 10 fun facts about my blogging journey, from my most popular recipes to the many different opportunities that have come my way through blogging!
- The blog was originally called Little Leopard Book, named after a leopard print notebook I used to carry around and write ideas in. I rebranded in August 2015 to WhitneyBond.com.
- The 5 recipes that I make regularly at home for dinner are One Pot Buffalo Taco Spaghetti, Indian Butter Chicken, Slow Cooker Swedish Meatballs, One Pot Mediterranean Beef & Macaroni and Italian Polenta Turkey Casserole.
- My Dad and Grandma Meme taught me how to cook growing up.
- I published my first cookbook “Buffalo Style: Ditch the Wings, Keep the Sauce” in September 2013. While it’s no longer in print, you can find the most popular buffalo sauce recipes from the cookbook right here on the blog!
- The two most popular recipes of all time on the blog are Slow Cooker Beef Ragu and Buffalo Chicken Cheesy Penne.
- My first TV appearance was on The CW San Diego on April 25, 2013.
- This pin for Veggie Fajita Rice Bowls is my most popular pin on Pinterest.
- I have my own app in the Alexa app store, “Whitney Bond’s Recipe Search” which will verbally walk you through any recipe on the blog!
- These Slow Cooker Buffalo Cheesy Sausage Balls are the most requested recipe that I take to parties.
- My most viral video on Facebook is this Bruschetta Grilled Chicken Zoodle Bowls video, which has been viewed over 6.1 MILLION times!
Now that we’ve taken a nice stroll down memory lane it’s time to talk about the delicious recipe that will forever be blog post #1000!
These easy stuffing biscuits combine two of my favorite things in life, Thanksgiving stuffing and homemade buttermilk biscuits!
All of the flavors of Thanksgiving stuffing are combined in this easy biscuit recipe. You can make them anytime of the year as a side dish, party app or for breakfast, but my original idea for these easy stuffing biscuits came from a way to use up Thanksgiving leftovers.
Instead of just slapping some leftover turkey and cranberry sauce on a plain, boring roll, you can whip up a batch of these stuffing biscuits and use them as the base for the best sliders ever!
Seriously, I made these for an event I recently hosted and people went CRAZY for them!
You’re definitely going to want to bookmark, pin, share this recipe. Who knows, maybe on post #2000 I’ll be talking about this very recipe going viral!
- Fresh thyme
- Fresh sage
- Black pepper
- Olive oil
- Bread flour
- Baking powder
- Baking soda
- Granulated sugar
- Unsalted butter
- Fresh rosemary
Step by step instructions
Add the celery, onion, carrots, thyme, sage, ¼ tsp salt and pepper to a food processor. Pulse until finely chopped.
Add the olive oil to a skillet on the stove over medium heat. Add the vegetables from the food processor and cook 10-12 minutes. Remove from the stove and set aside to cool.
Preheat the oven to 425°F.
In a large bowl, mix the flour, baking powder, baking soda, sugar and ½ tsp salt together.
In a separate small bowl, whisk the 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.
Place 12 heaping spoonfuls of the dough on a baking stone.
Bake for 12 minutes.
While the biscuits are in the oven, combine the remaining 4 tbsp melted butter, with the fresh chopped rosemary. Remove the biscuits from the oven after 12 minutes, and brush with the topping.
Place the biscuits back into the oven for an additional 6-8 minutes.
Remove from the oven and serve with butter, cranberry sauce or gravy.
Or slice them in half and place turkey and cranberry sauce in the middle to make the most delicious sliders ever!
Bring on the Thanksgiving leftovers, I’m ready to make these sliders again!
Happy Thanksgiving my friends! I’m so thankful for everyone who visits the blog, follows me on Facebook, pins my recipes to Pinterest and comments on my Instagram stories! You all are the reason I’ve made it to 1,000 blog posts and the reason my dream career is even possible! Thank you, thank you, thank you!
- ½ cup celery, chopped
- ½ cup onion, chopped
- ½ cup carrots, chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 cups bread flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp granulated sugar
- ½ tsp salt
- 1 ¼ cups buttermilk
- 8 tbsp unsalted butter, melted then cooled – divided
- 1 tsp fresh rosemary, chopped
- Add the celery, onion, carrots, thyme, sage, ¼ tsp salt and black pepper to a food processor.
- Pulse until finely chopped.
- Add the olive oil to a skillet on the stove over medium heat.
- Add the vegetables from the food processor and cook 10-12 minutes.
- Remove from the stove and set aside to cool.
- Preheat the oven to 425°F.
- In a large bowl, mix the bread flour, baking powder, baking soda, sugar and ½ tsp salt together.
- In a separate small bowl, whisk the 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.
- Place 12 heaping spoonfuls of the dough on a baking stone.
- Bake for 12 minutes.
- While the biscuits are in the oven, combine the remaining 4 tbsp melted butter, with the fresh chopped rosemary.
- Remove the biscuits from the oven after 12 minutes, and brush with the topping.
- Place the biscuits back into the oven for an additional 6-8 minutes.
- Remove from the oven and serve with butter, cranberry sauce or gravy, or make into turkey sliders.
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