Fluffy Stuffing Biscuits (Print Version)

# Ingredients:

→ Herbs and Veggies

01 - 1 tsp chopped fresh rosemary
02 - ½ cup diced carrots
03 - ½ cup chopped celery
04 - ½ cup diced onion
05 - 1 tbsp fresh sage leaves
06 - 1 tbsp fresh thyme

→ Dry Mix

07 - ½ tsp table salt
08 - 2 tsp baking powder
09 - ½ tsp soda (baking kind)
10 - 1 tsp sugar (granulated)
11 - 2 cups bread flour

→ Wet Items and Oils

12 - 8 tbsp unsalted butter, melted (half for mixing)
13 - 1 ¼ cups buttermilk
14 - 1 tbsp olive oil

→ Spices

15 - ¼ tsp coarse salt
16 - ¼ tsp ground black pepper

# Instructions:

01 - Toss the thyme, sage, pepper, ¼ tsp salt, celery, onion, and carrots into a food processor. Pulse till you get tiny bits.
02 - Warm olive oil in a pan on medium. Stir in the veggies and cook till they soften, about 10-12 minutes. Let cool once cooked.
03 - Set your oven to 425°F and let it heat up.
04 - In a big bowl, combine flour, sugar, soda, salt, and baking powder.
05 - Grab a small bowl and whisk melted butter (just 4 tbsp) with buttermilk.
06 - Pour the wet bowl into the dry one and mix till doughy. Toss in the cooled veggies and stir again.
07 - Spoon 12 rough scoops of the dough onto your baking stone. Bake for 12 minutes.
08 - While the goodies bake, mix the leftover 4 tbsp butter with the chopped rosemary.
09 - Take the biscuits out, brush on the buttery topping, and give them another 6-8 minutes in the oven.
10 - Once done, pull out the golden brown biscuits and serve with cranberry sauce, gravy, butter, or as turkey sliders.

# Notes:

01 - Tastes best warm. Great as a breakfast option or paired with leftover Thanksgiving dishes.

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