Buttery Herb Stuffing Biscuits
These Stuffing Biscuits are soft, fluffy, and a delicious holiday side dish recipe with the same savory herbs and veggies you’d find in a traditional stuffing. They have buttery herbs, carrots, celery, and onion baked right into soft biscuit dough.
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I love serving them alongside roast chicken, turkey, or even just a simple weeknight dinner—they’re warm, comforting, and a kind of side dish that everyone will reach for first.
It’s also great served with my Crockpot Slow Cooker Rump Roast or Slow Cooker Crack Chicken.
How to Make Stuffing Biscuits
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Add the chopped onion, carrot, celery, salt, pepper, thyme, and sage to a food processor. Pulse until finely chopped.
2. Heat 1 tbsp of vegetable oil in a medium pan and cook the veggie mixture for 8–10 minutes over medium heat. Remove from heat and let cool.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix bread flour, baking soda, salt, baking powder, and sugar.
3. In a small bowl, stir together 4 tbsp melted (but cooled) butter and the buttermilk. Pour the wet mixture into the dry ingredients and stir until a dough forms.
4. Fold the cooled veggie mixture into the dough. Divide into 6 large balls (or 12 smaller ones) and place on the prepared baking sheet. Bake for 12 minutes.
5. While the biscuits bake, melt the remaining 4 tbsp butter in a microwave-safe bowl and stir in the chopped rosemary.
6. Brush the baked biscuits with the rosemary butter and return to the oven for 8 more minutes. Let cool for 3–5 minutes, then serve and enjoy!
Serve and Enjoy!
Important Recipe Notes
- Make sure the butter you mix with the buttermilk is melted but cooled, or the mixture may curdle.
- You can make 6 large biscuits or 12 smaller ones, depending on your preference.
- Store leftover biscuits in an airtight container in the fridge for 2–3 days.
- Let the cooked veggie mixture cool completely before adding it to the dough to prevent the dough from becoming too wet.
- Brush the biscuits with the rosemary butter before the second bake step to give them extra flavor and a golden top.
Buttery Herb Stuffing Biscuits
Ingredients
- 1/2 cup white onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp thyme
- 1 tbsp sage
- 1 tbsp vegetable oil
- 2 cups bread flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp sugar
- 4 tbsp unsalted butter melted and cooled
- 1 1/4 cups buttermilk
- 4 tbsp unsalted butter melted
- 2 tsp rosemary finely chopped
Instructions
- Add the chopped onion, carrot, celery, salt, pepper, thyme, and sage to a food processor. Pulse until finely chopped. Heat 1 tbsp of vegetable oil in a medium pan and cook the veggie mixture for 8–10 minutes over medium heat. Remove from heat and let cool.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, mix bread flour, baking soda, salt, baking powder, and sugar.
- In a small bowl, stir together 4 tbsp melted (but cooled) butter and the buttermilk. Pour the wet mixture into the dry ingredients and stir until a dough forms.
- Fold the cooled veggie mixture into the dough. Divide into 6 large balls (or 12 smaller ones) and place on the prepared baking sheet. Bake for 12 minutes.
- While the biscuits bake, melt the remaining 4 tbsp butter in a microwave-safe bowl and stir in the chopped rosemary.
- Brush the baked biscuits with the rosemary butter and return to the oven for 8 more minutes. Let cool for 3–5 minutes, then serve and enjoy!
