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 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 Facts
Calories 177kcal (9%)Carbohydrates 19g (6%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 6g (30%)Cholesterol 23mg (8%)Sodium 227mg (9%)Potassium 163mg (5%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 1222mg (24%)Vitamin C 2mg (2%)Calcium 73mg (7%)Iron 1mg (6%)
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