Stuffing Biscuits
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Satisfy your stuffing cravings anytime of the year with this quick and easy recipe for Stuffing Biscuits, perfect for breakfast or making turkey sliders with Thanksgiving leftovers!
“I just made these stuffing biscuits for Thanksgiving, and they were a huge hit! So easy to follow and they paired perfectly with our turkey. Can’t wait to try them again with some different herbs! Thanks for the great recipe!”
-Vicki
Welcome to recipe post number 1,000 on the blog! That’s 1,000 times I’ve sat down with my laptop and shared my words, pictures, recipes and inspiration on this blog. I’m so grateful to share my homemade recipes with you, and so excited to share this recipe for stuffing biscuits. It combines 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 appetizer, 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. 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!
Ingredients
- Celery – you’ll need 1/2 cup of celery, which is equal to about one celery rib.
- Onion
- Carrots – you’ll need 1/2 cup of carrots, which is equal to one medium-size carrot or 6-8 baby carrots.
- Fresh thyme
- Fresh sage leaves – if you can’t find fresh sage, Litehouse freeze-dried sage is a great alternative.
- Salt and black pepper
- Olive oil
- Bread flour
- Baking powder
- Baking soda
- Granulated sugar
- Buttermilk
- Unsalted butter
- Fresh rosemary
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Add celery, onion, carrots, thyme, sage, salt, and pepper to a food processor. Pulse until finely chopped.
- Add olive oil to a large 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, combine flour, baking powder, baking soda, sugar and salt.
- In a separate small bowl, whisk buttermilk and melted butter together.
- Add the wet ingredients to the dry ingredients 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, or baking sheet lined with parchment paper.
- Place in the oven and bake for 12 minutes.
- While the biscuits are in the oven, combine melted butter with 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, or until golden brown on the outside.
Ways to serve them
Remove from the oven and serve with butter, cranberry sauce or mushroom gravy. Or serve them on top of chicken pot pie soup, for the ultimate comfort food meal!
They’re also delicious sliced in half, with turkey and cranberry sauce in the middle, to make the most delicious Thanksgiving leftover sliders ever! (Pictured below.)
What to serve them with
These stuffing biscuits are the perfect side dish to pair with soups, comfort food meals, or smoked meats. Try them with any of these tasty recipes!
Stuffing Biscuits
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
- 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 large skillet on the stove over medium heat.
- Add the vegetables from the food processor and cook for 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 teaspoon salt together.
- In a separate small bowl, whisk the buttermilk and 4 tablespoons 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.
- Place in the oven and bake for 12 minutes.
- While the biscuits are in the oven, combine the remaining 4 tablespoons 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.
Notes
- If you don’t have a food processor, you can finely chop the vegetables with a sharp knife on a cutting board.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days. If you plan to store them longer, I recommend moving them to the fridge for up to a week.
Nutrition Facts
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5 Comments on “Stuffing Biscuits”
I just made these stuffing biscuits for Thanksgiving, and they were a huge hit! So easy to follow and they paired perfectly with our turkey. Can’t wait to try them again with some different herbs! Thanks for the great recipe!
I’m eager to try this. They look like Drop Biscuits, yes? Why is the butter melted? Aren’t biscuits usually made with cold butter that’s cut into the dough? Help me understand why you use melted butter. Does it produce a better or different Drop Biscuit in this case? Thanks!
Does a stone have to be used? The recipe appeared to be a winner until I reached the part about the stone.
Definitely not, Mary! You can also bake them on a traditional baking sheet. Enjoy!
This is a fun and flavorful looking recipe!