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Stuffing Biscuits
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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!
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings
12
stuffing biscuits
Calories
177
Author
Whitney Bond
Ingredients
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
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 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.
Nutrition
Calories:
177
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
23
mg
|
Sodium:
227
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1222
mg
|
Vitamin C:
2
mg
|
Calcium:
73
mg
|
Iron:
1
mg