Go Back
–+ servings
Stuffing Biscuits

Flaky Stuffing Biscuits: A Delectable Twist on Leftovers

These Flaky Stuffing Biscuits are a delightful way to repurpose Thanksgiving leftovers, offering a buttery texture and comforting flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Course: Quick Meals
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Dough
  • 1 cup Celery Finely chopped; can substitute with bell pepper.
  • 1 cup Onion Finely chopped; shallots can be substituted.
  • 1 cup Carrots Finely chopped for even cooking.
  • 2 tablespoons Fresh Thyme Can substitute with 1 teaspoon dried thyme.
  • 2 tablespoons Fresh Sage Can substitute with 1 teaspoon dried sage.
  • 0.5 teaspoon Salt Divided.
  • 0.25 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 2 cups Bread Flour Can substitute with all-purpose flour.
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 1 tablespoon Granulated Sugar
  • 1 cup Buttermilk Can substitute with milk and vinegar/lemon juice.
  • 4 tablespoons Unsalted Butter Melted and cooled.
  • 1 tablespoon Fresh Rosemary Can substitute with 1 teaspoon dried rosemary.

Equipment

  • Food Processor
  • Skillet
  • mixing bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Stuffing Biscuits
  1. In a food processor, combine diced celery, onion, carrots, thyme, sage, ¼ tsp salt, and black pepper. Pulse until finely chopped.
  2. Heat 2 tbsp olive oil in a skillet over medium heat. Add the vegetable mixture and sauté for 10-12 minutes.
  3. Preheat the oven to 425°F (220°C).
  4. In a large mixing bowl, whisk together bread flour, baking powder, baking soda, sugar, and salt.
  5. In a separate bowl, whisk together buttermilk and melted butter. Ensure butter is cooled.
  6. Gradually add the wet ingredients to the dry ingredients, stirring until a shaggy dough forms. Fold in the cooled vegetable mixture.
  7. Scoop spoonfuls onto a baking sheet lined with parchment paper, aiming for 12 mounds.
  8. Bake for about 12 minutes, until slightly browned and puffed.
  9. Brush tops with 2 tbsp melted butter mixed with rosemary, then bake for an additional 6-8 minutes.
  10. Let cool slightly before serving warm, either plain or as turkey sliders.

Nutrition

Serving: 1biscuitCalories: 200kcalCarbohydrates: 24gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 1200IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to 1 week. Freeze for up to 3 months.

Tried this recipe?

Let us know how it was!