Stuffing biscuits have all the delicious herby flavor of traditional Thanksgiving stuffing with the fluffy texture of homemade buttermilk biscuits. Learn how to make stuffing biscuits with this easy recipe so you can serve them this holiday season. (This recipe is gluten-free and includes a vegan option!)
For more gluten-free biscuit recipes, try our Vegan Gluten-free Biscuits and Cheddar Jalapeno Biscuits next!
Stuffing biscuits are a rich, buttery treat packed with fresh herby flavor in each mouthwatering bite. No matter what time of year you make them, you’re teleported to the festive holiday season. Served warm, these biscuits are hearty, moist, and so delicious!
Reasons This Stuffing Biscuits Recipe Works
- Easy Recipe! This recipe is made simple with plenty of time-saving hacks.
- Yummy Alternative to Stuffing! If you’re bored with regular stuffing and want to try something new, this is a tasty twist on the classic holiday side dish. Sop this up with some gravy and you’ll be gobbling them up!
- Amazing Texture! With a few biscuit-making techniques and sauteed veggies, you don’t have to worry about dry crumbly biscuits with this recipe!
What are Stuffing Biscuits?
Stuffing biscuits (not to be confused with stuffed biscuits) are biscuits loaded with fresh herbs and sautéed vegetables. They have a deep, rich savory flavor that tastes just like Thanksgiving stuffing, hence the name.
The biscuits include finely chopped ingredients like carrots, celery, fennel, parsley, and sage. Anything you would add to stuffing can go into these biscuits!
Ingredients You’ll Need
- Gluten-Free All-purpose Flour: Measure the flour with a scale if you have one. If not, be sure to accurately measure the flour by pouring the flour into the measuring cup with a spoon. Do not pack the measuring cup tightly with flour and do not use the measuring cup to scoop the flour out of the bag. This will result in inaccurate measurements. If you’re not making gluten-free biscuits, you can substitute with regular all-purpose flour.
- Leavening agents: For nice tall biscuits that rise well, use baking powder and baking soda.
- Sugar: This won’t make the biscuits sweet but it tenderizes the biscuits so they’re softer. It also helps brown them so they have that beautiful golden color.
- Salt: The biscuits will taste flat without this.
- Unsalted butter: Use ice-cold butter. I like to measure and slice the butter first, put it on a plate, and then put it in the freezer while I gather my ingredients.
- Buttermilk: Use cold buttermilk for the dough and to brush on top of the biscuits before baking.
- Fresh Herbs: Chop the fresh herbs finely. Use parsley, sage, rosemary, and baby fennel (optional).
- Scallions: Thinly sliced.
- Seasoning: Season with onion powder, poultry seasoning, and black pepper.
- Garlic: Finely mince fresh garlic. You can also purchase minced garlic to save yourself time.
- Veggies: Finely chopped carrots and celery are sautéed so they add fresh flavor and moisture to the biscuits.
How to Make Stuffing Biscuits
PREP. Measure and cut the butter into cubes. Place the butter on a plate and put it in the fridge to chill while preparing the ingredients. Finely chop the carrots, celery, and fennel, or use a food processor to pulse them until finely chopped.
SAUTÉ. In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped vegetables and cook for 5-7 minutes until they are softened. Transfer the cooked vegetables to a small bowl and place them in the freezer to cool.
COMBINE DRY INGREDIENTS. In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt. Add cold, diced butter to the mixture and use a pastry cutter or two forks to incorporate it until the mixture resembles coarse pea-sized crumbs.
Whisk in the chopped fresh herbs, spices, scallions, and the cooled cooked veggies.
ADD WET INGREDIENTS. Pour in the cold buttermilk and gently stir until just combined. Be cautious not to overmix; the dough should be slightly sticky.
FORM + FOLD DOUGH. Sprinkle flour onto a parchment-lined baking sheet and place the dough on top. With floured hands, pat it into a 1-inch thick rectangle. Gently fold the dough on top of itself 2-3 times, spreading it lightly each time.
CHILL DOUGH. Shape the dough into a rectangle and place it in the freezer for 25 minutes to chill.
PREPARE FOR BAKING. Preheat the oven to 425 °F. Then spread butter onto a baking pan or cast iron. Use a sharp knife or biscuit cutter to cut the dough into squares and place them in the baking pan, leaving some space between each biscuit.
BRUSH. In a small bowl, mix 1 tablespoon of buttermilk with 1 teaspoon of chopped rosemary. Brush the tops of the biscuits with the buttermilk mixture.
BAKE + SERVE. Bake in the preheated oven for 22-25 minutes or until the biscuits turn golden brown. Allow the stuffing biscuits to cool for about 5 minutes before serving. Finally, enjoy!
For Vegan Stuffing Biscuits
Use vegan butter and vegan buttermilk (¾ cup non-dairy milk of choice + 1 tbsp apple cider vinegar). Let the mixture sit for 10 minutes before using. You will begin to see it curdle and it is ready to use. You can also use plain vegan yogurt instead of buttermilk.
Tips To Nail the Recipe
- Slice the carrots, celery, and fennel very thin. The easiest way to do this is to cut the veggies into large chunks and then pulse them in the food processor. This saves time. You can also cut by hand, but be sure to slice small. Alternatively, buy shredded carrots and you can easily chop them smaller.
- Cook the vegetables first. They will need time to cool before adding to the biscuits. I start by cooking the veggies, then putting them in a bowl and placing them in a freezer until I am ready to add them to the flour.
- KEEP INGREDIENTS COLD. This helps to create super fluffy biscuits when they are baked.
- Do not overwork the dough. Add the liquid and use a spatula to combine everything together. If it is still crumbly, add 1-2 tbsp more liquid.
- Use floured hands and work the dough on a floured surface. Sprinkle a couple of teaspoons of flour onto parchment paper and use this as your surface while you are manipulating the dough. The parchment paper also helps so you can easily fold the dough.
- When folding the dough do not press down too hard as this will prevent the layers from forming and make the biscuits dense. You want the biscuits light and airy.
- Once you form the dough into a square (or circle) transfer the dough into the freezer to chill before baking for at least 20-25 minutes. This is a good time to start preheating the oven.
- It is best to bake the biscuits in a cast iron or a deep baking pan. This helps so the biscuits are supported and confined so that they do not spread while baking. I use an 7 x 10.5 casserole baking dish. Any medium-sized baking dish with work or you can use a cast iron skillet (and use a biscuit cutter to shape the biscuits into circles).
- Once the biscuits are done, let them cool in the baking dish for at least 5-7 minutes
How to Serve Stuffing Biscuits
- Side or Appetizer: Enjoy them as is with cranberry sauce or gravy at dinner.
- Turkey Sliders: Use leftover Thanksgiving Turkey to make mini sandwiches the next day.
- With Breakfast: Brunch plans over the holiday weekend? This would pair so well with our strata recipe or some scrambled duck eggs!
Storage + Reheating
Store leftover biscuits in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 1 month.
Thaw frozen biscuits in the fridge overnight. To reheat stuffing biscuits, place them on a parchment-lined baking sheet and put them in an oven preheated to 350°F for about 5 minutes or until warmed through. Alternatively, microwave them in 30-second increments.
FAQs
Can I make stuffing biscuits in advance?
Yes. After slicing the dough and adding it to a baking pan lined with parchment paper, flash-freeze them for 2-3 hours. Then transfer them to an airtight container. You can bake them from frozen, adding just 2-5 minutes to the cooking time.
Can I use stale biscuits for stuffing?
Once stuffing biscuits are too stale to enjoy (within 4-5 days of making them) you can repurpose them to make traditional stuffing.
Why do you add buttermilk to biscuits?
Buttermilk adds acidity to biscuits, which reacts with baking soda, helping the biscuits rise. Buttermilk also contributes to the flavor and tenderness of the biscuits due to its fat content.
What makes a great biscuit?
Making the best stuffing biscuits is all about using the right ingredients and techniques. Use very cold liquids to make perfectly fluffy biscuits. Do not overwork the dough and be sure to accurately measure each ingredient so you achieve the right taste and texture.
I Hope You Enjoy This Stuffing Flavored Biscuits Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Gluten-Free Bread Recipes To Try!
- Gluten-free Garlic Bread
- Best Pumpkin Cornbread Recipe
- Sweet Potato Cornbread
- Gluten-Free Honey Cornbread Recipe
- Homemade Gluten-Free Focaccia Bread
- Quick and Easy Gluten-Free Croutons
Best Stuffing Biscuits (with video)
Ingredients
- 2.5 cups Gluten-Free All-purpose Flour 350 grams, can substitute with regular all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 9 tablespoons cold unsalted butter cubed use 1 tbsp to cook veggies
- 1 cup cold buttermilk plus more for the tops of the biscuits
- 3 tablespoons chopped Parsley
- 3 tablespoons chopped Sage
- 2 tablespoons Chopped Rosemary + 1 tsp chopped rosemary to brush on top of biscuits
- 2 tablespoons scallions thinly sliced
- 1 baby fennel (optional) thinly sliced (1 heaping tablespoon)
- 1/2 teaspoon onion powder
- 1 tablespoon poultry seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons finely minced garlic
Instructions
- Measure and cut the butter into small pieces. Place the butter on a plate and put it in the fridge to chill while preparing the ingredients.
- Gather your ingredients. Finely chop the carrots, celery, and fennel. Alternatively, you can add them to a food processor and pulse until finely chopped.
- Add 1 tablespoon of butter to a skillet over medium heat. Add the chopped vegetables and cook for 5-7 minutes, until softened. Transfer the cooked vegetables to a small bowl and place in the freezer to cool for at least 10 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the cold, diced butter to the mixture. Use a pastry cutter or two forks to break down the butter and incorporate it into the flour until the mixture resembles coarse crumbs.
- Whisk in the chopped fresh herbs, spices, scallions, and cooked veggies.
- Pour in the cold buttermilk and gently stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Sprinkle flour onto a parchment-lined baking sheet and place the dough on top. With floured hands (or floured rolling pin), pat it into a rectangle about 1 inch thick. Gently fold the dough on top of itself about 2-3 times, making sure to spread it lightly each time.
- Press the dough out a final time until it’s a 1-inch thick rectangle. Place the dough in the freezer for 20 minutes to chill.
- Preheat the oven to 425 °F
- Spread butter onto a 7 x 10.5 baking pan or cast iron. Use a sharp knife or biscuit cutter to cut the dough into squares and place them in the baking pan leaving a little space between each biscuit.
- In a small bowl, combine 1 tablespoon of buttermilk with 1 tsp chopped rosemary. Brush the tops of the biscuits with the buttermilk mixture.
- Bake in the preheated oven for 22-25 minutes or until the biscuits are golden brown.
- Allow the stuffing biscuits to cool for about 5-7 minutes before serving. Enjoy!
Video
Notes
-
- Slice the carrots, celery, and fennel very thin. The easiest way to do this is to cut the veggies into large chunks and then pulse them in the food processor. This saves time. You can also cut by hand, but be sure to slice small. Alternatively, buy shredded carrots and you can easily chop them smaller.
-
- Cook the vegetables first. They will need time to cool before adding to the biscuits. I start by cooking the veggies, then putting them in a bowl and placing them in a freezer until I am ready to add them to the flour. I chop the herbs while the vegetables are cooling.
-
- KEEP INGREDIENTS COLD. This helps to create super fluffy biscuits when they are baked.
- Any medium-sized casserole baking pan will work for the recipe. i.e. 7 x 10.5 or 7 x 11, etc. (or a cast iron skillet)
I made these over the weekend and they were so good and fluffy.
Hi Shaon! I love to hear it! I am glad you enjoyed the recipe 🙂
I love this recipe! Biscuits turned out fluffy and flavorful! Will definitely be serving these this holiday season.
Hi Candice! That makes me so happy 🙂 I am glad you liked the recipe!