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Stuffing Biscuits

Savory Stuffing Biscuits: A Cozy Twist for Any Meal

Satisfy your stuffing cravings any day with these Savory Stuffing Biscuits, perfect for breakfast or as a side dish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 cup Celery Adds moisture and crunch; substitute with leeks for a different flavor profile.
  • 1 cup Onion Provides sweetness and depth; can use shallots as a milder alternative.
  • 1 cup Carrots Enhances sweetness and color; zucchini is a viable substitute.
For the Herbs
  • 1 tbsp Fresh Thyme Adds earthy notes; dried thyme can be used, but reduce the quantity.
  • 1 tbsp Fresh Sage Imparts a traditional stuffing flavor; use dried sage if fresh is unavailable.
  • 1 tbsp Fresh Rosemary Adds aroma and flavor; dried rosemary can be substituted, but use less.
For the Biscuit Mixture
  • 2 cups Bread Flour Ensures a sturdy biscuit texture; all-purpose flour can work in a pinch.
  • 1 tbsp Baking Powder Provides lift for fluffy biscuits; ensure it's fresh for best results.
  • 0.5 tsp Baking Soda Enhances browning and texture; avoid substitutes as it’s essential for proper rise.
  • 1 tbsp Granulated Sugar Balances savory flavors; optional, or use honey as a natural sweetener.
For the Liquid Ingredients
  • 1 cup Buttermilk Adds tang and tenderness; regular milk with vinegar can be a substitute.
  • 4 tbsp Unsalted Butter Provides richness; use salted butter and adjust the recipe's salt content as needed.
For Seasoning
  • 1 tsp Salt Enhances overall flavor; adjust to taste depending on dietary needs.
  • 1 tsp Black Pepper Provides seasoning and a slight kick; white pepper can be an alternative.
  • 2 tbsp Olive Oil Used for sautéing the vegetables; can substitute with butter or canola oil.

Equipment

  • food processor
  • Skillet
  • mixing bowl
  • baking sheet
  • parchment paper

Method
 

Step‑By‑Step Instructions
  1. Prepare the vegetables by chopping the celery, onion, and carrots finely. Heat a skillet over medium heat, add 2 tablespoons of olive oil, and sauté the vegetables for 10-12 minutes until they are softened and fragrant. Set aside to cool slightly.
  2. While the vegetables cool, preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
  3. In a large mixing bowl, whisk together 2 cups of bread flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 1 tablespoon of sugar, and 1 teaspoon of salt.
  4. In a separate bowl, whisk together 1 cup of buttermilk with 4 tablespoons of melted unsalted butter until smooth.
  5. Gently pour the wet mixture into the dry ingredients, stirring just until a dough forms. Fold in the cooled sautéed vegetables.
  6. Using a spoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches apart.
  7. Place the baking sheet in your preheated oven and bake the stuffing biscuits for 12 minutes.
  8. After 12 minutes, brush the biscuits with a mixture of 4 tablespoons of melted butter and 1 tablespoon of fresh rosemary and bake for an additional 6-8 minutes.
  9. Once baked, allow the stuffing biscuits to cool on the baking sheet for a couple of minutes. Transfer them to a wire rack to cool further. Serve warm.

Nutrition

Serving: 1biscuitsCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 310mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use room temperature buttermilk for smoother blending, and ensure to space the biscuits properly on the baking sheet for optimal rising.

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