Best Stuffing Biscuits (with video)
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!)
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Servings: 6
Calories: 237kcal
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
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- 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.
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- 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.
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- 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)
Nutrition
Serving: 1biscuit | Calories: 237kcal | Carbohydrates: 18.1g | Protein: 2.6g | Fat: 18.1g | Saturated Fat: 11.3g | Cholesterol: 47mg | Sodium: 719mg | Potassium: 427mg | Fiber: 2g | Sugar: 3.7g | Calcium: 215mg | Iron: 2mg