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Stuffing Biscuits

Stuffing Biscuits bring the comforting flavors of Thanksgiving into a delightful, biscuit form that can be enjoyed year-round.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 biscuits
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • ½ cup celery Chopped for flavor and crunch.
  • ½ cup onion Chopped to add sweetness and depth.
  • ½ cup carrots Chopped for color and natural sweetness.
  • 1 tablespoon fresh thyme Adds an aromatic touch.
  • 1 tablespoon fresh sage Contributes to that classic stuffing flavor.
  • ¾ teaspoon salt Divided to enhance all flavors.
  • ¼ teaspoon black pepper For a hint of spice.
  • 1 tablespoon olive oil Keeps the veggies moist while cooking.
  • 2 cups bread flour The base for our biscuits, giving them structure.
  • 2 teaspoons baking powder Helps the biscuits rise perfectly.
  • ½ teaspoon baking soda Works with the acid in buttermilk to lift the dough.
  • 1 teaspoon granulated sugar Balances flavors and aids browning.
  • 1 ¼ cups buttermilk Provides moisture and tanginess for tender biscuits.
  • 8 tablespoons unsalted butter Melted then cooled for richness and flakiness—divided into two parts.
  • 1 teaspoon fresh rosemary Chopped to add another layer of flavor.

Method
 

  1. Add the celery, onion, carrots, thyme, sage, ¼ teaspoon of salt, and black pepper to a food processor and pulse until finely chopped.
  2. Heat olive oil in a large skillet over medium heat and add the finely chopped vegetables from the food processor. Cook for about 10-12 minutes until softened, then remove from heat and let cool.
  3. As the vegetables cool, preheat your oven to 425°F (220°C). In a large bowl, combine bread flour, baking powder, baking soda, sugar, and remaining ½ teaspoon of salt.
  4. In a separate small bowl, whisk together the buttermilk and 4 tablespoons of melted butter until well blended.
  5. Add the wet mixture to the dry ingredients and stir until a dough forms. Fold in the cooled vegetable mixture gently before placing heaping spoonfuls of dough onto a baking stone or lined baking sheet.
  6. Bake for the first round for about 12 minutes; meanwhile mix remaining melted butter with chopped rosemary. Once baked, brush this mixture onto biscuits and return them to bake for an additional 6-8 minutes until golden brown.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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