Description
Satisfy your cravings for savory, herb-infused goodness with these irresistible stuffing biscuits. Perfect for any occasion, from breakfast to holiday feasts, these delightful biscuits blend fresh vegetables, fragrant herbs, and buttermilk for a fluffy texture that will leave everyone wanting more.
Ingredients
Scale
- ½ cup celery (chopped)
- ½ cup onion (chopped)
- ½ cup carrots (chopped)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups bread flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- 1 ¼ cups buttermilk
- 8 tablespoons unsalted butter (melted then cooled – divided)
- 1 teaspoon fresh rosemary (chopped)
Instructions
- Preheat your oven to 425°F.
- In a food processor, pulse celery, onion, carrots, thyme, sage, salt, and pepper until finely chopped.
- Heat olive oil in a large skillet over medium heat; cook the vegetable mixture for 10–12 minutes until softened. Remove from heat and let cool.
- In a large bowl, combine flour, baking powder, baking soda, sugar, and remaining salt.
- In another bowl, whisk together buttermilk and melted butter.
- Add the wet ingredients to the dry ingredients; stir until combined. Fold in the cooled vegetable mixture.
- Drop heaping spoonfuls of dough onto a baking sheet.
- Bake for about 12 minutes; brush with rosemary butter topping and bake for an additional 6–8 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (50g)
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg