Fluffy Stuffing Biscuits

These savory herb biscuits turn traditional holiday flavors into mouthwatering treats you can munch on any day of the year. Mixing aromatic veggies, fresh herbs, and rich buttery dough creates comfort food that's great for mornings, alongside main dishes, or as the perfect carrier for holiday meal leftovers.

I came up with these biscuits while trying to save herbs that were about to go bad in my fridge. What started as just playing around in the kitchen quickly became something my family asks for all the time. My husband now begs for them even in July when we're nowhere close to holiday season.

What You'll Need

• Celery: gives that familiar holiday taste and tiny bit of snap
• Onion: creates sweet undertones that get better as they cook
• Carrots: add natural sugar and vibrant orange flecks throughout
• Fresh thyme: brings woodsy notes that remind you of holiday meals
• Fresh sage: adds that unmistakable festive flavor that's a must-have
• Bread flour: makes biscuits that are soft yet strong enough to hold toppings
• Buttermilk: adds tang and helps create airy, soft layers
• Butter: delivers that can't-resist flavor and beautiful golden crust
• Fresh rosemary: mixed into the butter coating for a fragrant finish

Crafting Your Savory Biscuits

Get Your Veggie Mix Ready:

Pulse veggies and herbs in your food processor until they're small bits but not mush. You want tiny pieces that'll spread through the dough while still giving little bursts of flavor in each bite.

Sauté Everything:

Cook your veggie mix in olive oil for a full 10-12 minutes. Don't rush this part as it gets rid of extra water and makes flavors stronger. The veggies should get soft and slightly brown at the edges.

Blend Your Dry Stuff:

Mix the flour, rising agents, sugar and salt in a big bowl. Give it a good stir so the baking powder and soda spread evenly through all the flour.

Mix Wet and Dry Together:

Pour your buttermilk and melted butter into the dry ingredients and stir just until it comes together. Don't mix too much or you'll get tough biscuits. The dough should look a bit rough.

Fold in Your Veggies:

Carefully mix the cooled veggie blend into your dough until it's spread throughout. This makes sure every bite has those amazing holiday flavors.

Form and Bake Them:

Scoop the dough into 12 equal lumps on your baking tray. This rustic drop-style gives you biscuits with crispy outsides and fluffy centers.

Add Herb Butter:

Brush partly-baked biscuits with butter that's been flavored with rosemary. This gives another layer of taste and helps them turn perfectly golden brown in the last few minutes of baking.

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My top way to enjoy these is cut open and toasted the next day with a fried egg sitting on top. When that runny yolk mixes with all those herbs in the biscuit, it's totally amazing. This recipe came from my grandma who always found clever ways to turn holiday leftovers into breakfast treats.

Prep In Advance

You can get these biscuits ready up to the shaping step and keep them in the fridge overnight. Just put your shaped dough on a baking sheet, wrap it up, and refrigerate. When you bake them cold, just add 2-3 extra minutes to the cooking time. You can also bake them completely, let them cool down, and stick them in the freezer in an airtight container for up to 3 months. To reheat frozen biscuits, pop them in a 350°F oven for about 10 minutes until they're warm all the way through.

Foods That Go Well With These

These go-with-anything biscuits taste great with more than just turkey. Try them next to roast chicken, pork loin, or even with thick, hearty soups. For breakfast, serve them with eggs and sausage for a morning meal that feels special. They also work wonders as tiny sandwiches for leftover holiday meats. Just cut them in half, add some turkey and cranberry sauce, and you've got mini-sliders packed with all those holiday flavors you love.

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Make Them Your Own

Don't be afraid to switch things up to match what you like. Try throwing in some dried cranberries for sweetness, chopped pecans for extra crunch, or even some cooked crumbled sausage to make them more filling. You can swap herbs based on what's in your kitchen, and dried herbs work in a pinch too. If you go with dried, just use about a third of what the recipe calls for since they're stronger than fresh ones. This recipe forgives mistakes and welcomes changes, so it's perfect for using up bits and pieces from holiday cooking.

Frequently Asked Questions

→ What can I do with these biscuits?

They're awesome on the side with cranberry sauce or gravy. Turn them into small sandwiches using turkey or chicken.

→ Can these biscuits be prepped in advance?

Absolutely! Keep them in a sealed container for up to 2 days. Pop them in the oven for a quick warm-up.

→ Which herbs make these biscuits tasty?

Fresh sage, thyme, and rosemary give them amazing flavor. Dried herbs are an option if fresh ones aren't around.

→ Can I swap the ingredients to fit diets?

Sure! Use gluten-free flour or plant-based options like vegan butter and buttermilk for dietary needs.

→ How do you serve these biscuits best?

They're best warm and topped with butter, cranberry, or gravy. Pair them with roasted veggies or holiday meals.