Satisfy your stuffing cravings any time of year with this quick, easy recipe for Stuffing Biscuits—ideal for breakfast or for turning Thanksgiving leftovers into irresistible turkey sliders.
“I just made these stuffing biscuits for Thanksgiving, and they were a huge hit! So easy to follow and they paired perfectly with our turkey. Can’t wait to try them again with some different herbs! Thanks for the great recipe!”
– Vicki
Welcome to recipe post number 1,000 on the blog — a milestone that means a thousand moments of sharing recipes, photos and cooking inspiration. To celebrate, here’s one of my favorite comfort-food mashups: classic Thanksgiving stuffing flavors folded into fluffy buttermilk biscuits. These stuffing biscuits are versatile, simple to make, and excellent any time you want the savory aroma of stuffing without baking a whole casserole.
Why you’ll love these stuffing biscuits: they combine sautéed celery, onion and carrots with fresh herbs, then bake into tender, buttery biscuits brushed with rosemary butter. They work as a side for soups and roasts, as an appetizer, or sliced and filled with turkey and cranberry sauce to make outstanding leftover sliders.
Ingredients
- Celery – ½ cup, chopped (about one celery rib)
- Onion – ½ cup, chopped
- Carrots – ½ cup, chopped (one medium carrot or 6–8 baby carrots)
- Fresh thyme – 1 tablespoon
- Fresh sage – 1 tablespoon, chopped (use dried if needed)
- Salt – ¾ teaspoon, divided
- Black pepper – ¼ teaspoon
- Olive oil – 1 tablespoon
- Bread flour – 2 cups
- Baking powder – 2 teaspoons
- Baking soda – ½ teaspoon
- Granulated sugar – 1 teaspoon
- Buttermilk – 1 ¼ cups
- Unsalted butter – 8 tablespoons (melted and cooled, divided)
- Fresh rosemary – 1 teaspoon, chopped (for the butter topping)
Instructions
Below are clear step-by-step instructions to make a batch of 12 stuffing biscuits. Read through once to prepare ingredients, then work quickly when combining wet and dry components for the best texture.
- Add the celery, onion, carrots, thyme, sage, ¼ teaspoon salt and the black pepper to a food processor and pulse until the vegetables are very finely chopped. If you don’t have a food processor, mince them finely by hand.
- Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté 10–12 minutes until softened and fragrant. Remove from heat and let cool.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or use a baking stone.
- In a large bowl, whisk together the bread flour, baking powder, baking soda, sugar and the remaining ½ teaspoon salt.
- In a small bowl, whisk the buttermilk with 4 tablespoons of the melted, cooled butter.
- Pour the wet mixture into the dry ingredients and stir until a rough dough forms. Fold in the cooled vegetable mixture until distributed evenly but don’t overwork the dough.
- Drop 12 heaping spoonfuls of dough onto the prepared baking surface, spacing them evenly.
- Bake for 12 minutes. While the biscuits bake, combine the remaining 4 tablespoons melted butter with the chopped rosemary.
- After 12 minutes, remove the biscuits and brush the tops with the rosemary butter. Return them to the oven and bake 6–8 more minutes, until the biscuits are golden and cooked through.
- Remove from the oven and let cool briefly. Serve warm with butter, cranberry sauce, mushroom gravy or use sliced biscuits to assemble turkey sliders.
Ways to Serve Them
These stuffing biscuits are incredibly versatile:
- Serve warm with butter and a side of cranberry sauce for a classic pairing.
- Top with mushroom gravy or spoon them over a hearty soup for a comforting meal.
- Slice in half and layer with sliced turkey and cranberry sauce to make holiday-style sliders—perfect for using leftovers.
What to Serve Them With
These biscuits pair beautifully with soups and roasted or smoked meats. Try serving alongside smoked turkey breast, broccoli cheddar soup, French onion pot roast, or turkey meatloaf for a full, satisfying meal.
Recipe Details
- Servings: 12 stuffing biscuits
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Author: Whitney Bond
Notes & Storage
- If you don’t have a food processor, a sharp knife works fine—just mince the vegetables very small so they distribute through the dough evenly.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days; refrigerate for up to one week. To reheat, warm in a moderate oven until heated through, or toast slices briefly under the broiler.
- Herb variations: swap or add rosemary, parsley or a pinch of poultry seasoning to taste.
Nutrition Facts (per biscuit, approximate)
- Calories: 177 kcal
- Carbohydrates: 19 g
- Protein: 4 g
- Fat: 10 g (Saturated fat: 6 g)
- Fiber: 1 g
- Sodium: 81 mg