Description
Flaky, buttery biscuits filled with savory, herb-infused stuffing. A delicious and comforting twist on classic stuffing!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup cold buttermilk
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 cups cubed stale bread (about 6 slices), crusts removed
- 1 cup chicken broth
- 1/2 cup melted butter
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped celery and onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes.
- Stir in the chopped fresh parsley, dried sage, dried thyme, and black pepper. Cook for another minute, allowing the herbs to release their fragrant oils.
- In a large bowl, combine the cubed stale bread and chicken broth. Toss gently to moisten the bread evenly. The bread should be damp but not soggy. If it seems too dry, add a little more broth, a tablespoon at a time. If it seems too wet, let it sit for a few minutes to absorb the excess moisture.
- Add the sautéed vegetables and herb mixture to the bread mixture. Pour the melted butter over the top. Gently toss everything together until well combined. Be careful not to overmix, as you want the bread to retain some texture.
- Give the stuffing a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or herbs to suit your preference. Remember, the flavor will intensify as it bakes, so don’t overdo it.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas.
- Gradually add the cold buttermilk to the flour mixture, stirring gently with a fork until just combined. Be careful not to overmix. The dough should be slightly shaggy and sticky.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough a few times, just until it comes together. You don’t want to develop the gluten too much.
- Pat the dough into a 1-inch thick rectangle. Use a 2-inch biscuit cutter or a sharp knife to cut out the biscuits. Try not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Take one biscuit round and gently flatten it slightly with your fingers.
- Place a generous spoonful (about 2-3 tablespoons) of the prepared stuffing in the center of the flattened biscuit.
- Gently fold the biscuit dough over the stuffing to form a half-moon shape. Pinch the edges together to seal tightly. You can use a fork to crimp the edges for a decorative touch and to ensure a good seal.
- Place the assembled stuffing biscuits on the prepared baking sheet, leaving a little space between each one.
- Bake for 15-20 minutes, or until the biscuits are golden brown and the stuffing is heated through.
- Let the stuffing biscuits cool on the baking sheet for a few minutes before serving.
Notes
- Use cold ingredients (butter and buttermilk) for flaky biscuits.
- Don’t overmix the biscuit dough.
- Stale bread is key for the stuffing.
- Adjust seasonings to your preference.
- Seal the edges of the biscuits well.
- Experiment with flavors by adding sausage, cranberries, nuts, or different herbs and spices.
- You can prepare the stuffing ahead of time and store it in the refrigerator for up to 24 hours.
- You can also make the biscuit dough ahead of time and store it in the refrigerator for up to 2 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
- Reheat leftover stuffing biscuits in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes