Can I make Stuffing Biscuits ahead of time?

Yes! You can prepare the biscuit dough, cut it into pieces, and refrigerate it unbaked for up to 24 hours. When you're ready, bake them directly from the fridge. You can also freeze unbaked biscuits for up to one month—just add a few extra minutes to the baking time.

What herbs are best for Stuffing Biscuits?

The classic trio— parsley, sage, and rosemary —mimic traditional stuffing flavor. You can also include thyme for extra depth. Fresh herbs give the best flavor, but dried herbs can be used in a pinch (use 1/3 the amount of fresh).

Can I use store-bought buttermilk for this recipe?

Absolutely. While the recipe provides a homemade buttermilk substitute (milk + lemon juice), store-bought buttermilk works perfectly and may offer an even more tender texture. Always keep it cold to ensure fluffy biscuits.

Stuffing Biscuits – Best Savory Biscuit Recipe

Name: Stuffing Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 9 tablespoons butter, divided; 1/3 cup small diced celery; 1/4 cup small diced onion; 2 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup cold buttermilk; 1 tablespoon finely minced fresh parsley; 1 tablespoon finely minced fresh sage; 1 tablespoon finely minced fresh rosemary

Description

These Stuffing Biscuits are flaky, buttery, and infused with the classic herbaceous flavors of Thanksgiving stuffing. Perfect as a savory side dish, these biscuits combine sautéed onions and celery with fresh parsley, sage, and rosemary, creating a comforting, flavorful bite that’s ideal for holiday feasts or cozy dinners.

Ingredients

Scale

9 tablespoons butter, divided
1/3 cup small diced celery
1/4 cup small diced onion
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup cold buttermilk
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh sage
1 tablespoon finely minced fresh rosemary

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Instructions

Cut 8 tablespoons of the butter into small pieces and place in the refrigerator to chill.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Add the diced celery and onion, and sauté for about 5 minutes until soft but not browned. Let cool completely.
In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper.
Add the chilled butter pieces to the flour mixture and use your hands to mix until the butter is pea-sized.
Add the cooled vegetables and the fresh herbs. Toss to combine evenly.
While stirring with a fork, slowly add all but 1 tablespoon of the buttermilk. Stir until the dough is moistened, then use your hands to bring it together.
Turn the dough onto a lightly floured surface. Shape into a rectangle and roll out to 1/2-inch thick. Fold in half and repeat. Finally, roll to 3/4-inch thick.
Cut into 6 equal pieces and place on a parchment-lined baking sheet. Chill for 10–15 minutes in the refrigerator.
Preheat oven to 425°F. Brush biscuit tops with the remaining buttermilk.
Bake for 18–22 minutes until golden brown. Let cool for 5–10 minutes before serving.

Notes

Ensure the sautéed vegetables are completely cooled before adding to the dough to maintain flaky texture.
Use fresh herbs for maximum flavor, but dried herbs can be substituted at one-third the amount.
To make homemade buttermilk, mix 1 tablespoon lemon juice with 1 cup milk and let sit for 5–10 minutes.
These biscuits freeze well before baking. Bake from frozen, adding 2–3 extra minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breads and Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 290
Sugar: 2g
Sodium: 420mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg