Stuffing Biscuits
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!
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
Calories 177kcal (9%)Carbohydrates 19g (6%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 6g (30%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 23mg (8%)Sodium 81mg (3%)Potassium 168mg (5%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 1223mg (24%)Vitamin C 2mg (2%)Calcium 73mg (7%)Iron 0.4mg (2%)
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