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These super fluffy stuffing biscuits are a delicious addition to any meal! This easy one-bowl buttermilk biscuit recipe has all the classic flavors of your favorite stuffing, packed into flaky biscuits.
These stuffing biscuits are absolutely everything you think they are and want them to be.
They’re packed with the iconic flavors of stuffing and contain layers upon flaky layers of a classic buttermilk biscuit.
Reader Review
“You know that dry mouth sensation you usually get from biscuits? Yeah? These don’t have that. They’re freaking amaze balls.
We officially have a new biscuit recipe in my house. Made them for breakfast with eggs and bacon. I would prefer an extra biscuit over extra bacon. And that’s saying something.”
Andree
To take these delicious carbs to the next level, try a big ol’ dollop of whipped butter on top.
- Butter – frozen and grated on a box grater will give you the absolute best results.
- Baking powder – we are using a whopping 2 tbsp of the stuff in this recipe. Use fresh baking powder and seek out brands labeled “aluminum-free” (otherwise it can taste “tinny”).
Many grocery stores sell a packet of fresh herbs labeled “poultry blend” that contains thyme, rosemary, and sage. Grab one of those and you’ll be all set to make these stuffing biscuits AND our incredible sage sausage stuffing.
Pro Tips/Recipe Notes
- Keep the butter and buttermilk as cold as possible during the mixing and cutting process. Overworking the dough with your hands will warm the dough by melting the butter.
- Grating frozen butter is the best way to not overwork the dough. You want to see bits of butter in the dough because as the biscuits bake the butter will create tiny pockets of air.
- The biscuits will bake best if the dough is given at least 20 minutes in the freezer prior to going into the oven.
- If desired, you can bake the biscuits in a cast iron skillet instead of a baking sheet.
- If needed, you can use dry herbs instead of fresh ones. If using dried herbs, use one-third of the amount listed in the recipe card.
Flaky Buttermilk Stuffing Biscuits
These super fluffy stuffing biscuits are a delicious addition to any meal! This easy one-bowl buttermilk biscuit recipe has all the classic flavors of your favorite stuffing, packed into flaky biscuits.
Equipment
- Cheese grater
Ingredients
- 2 1/4 cup all-purpose flour {plus more for dusting}
- 2 tbsp aluminum-free baking powder {yes, 2 TBSP!}
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp sugar
- 2 tsp fresh sage {minced}
- 1/2 tsp fresh rosemary {minced}
- 1 1/2 tsp fresh thyme
- 8 tbsp unsalted frozen butter {grated or chopped into tiny pieces}
- 1 cup buttermilk {very cold}
Optional for Biscuit Topping
- 2 tbsp buttermilk
- 2 tbsp unsalted butter {melted}
Instructions
- Line a baking sheet with parchment.
- Thoroughly mix dry ingredients and herbs in a medium mixing bowl.2 1/4 cup all-purpose flour, 2 tbsp aluminum-free baking powder, 1/2 tsp baking soda, 1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp onion powder, 2 tsp sugar, 2 tsp fresh sage, 1/2 tsp fresh rosemary, 1 1/2 tsp fresh thyme
- Add frozen grated/chopped butter, and mix until the butter pieces are well distributed.8 tbsp unsalted frozen butter
- Add buttermilk and mix until everything is just combined. Don't overmix.1 cup buttermilk
- Flour a clean flat surface and your hands and remove the dough from the mixing bowl.
- Gently form the dough into a ball just until everything comes together.
- Using the heel of your hand gently press the dough out into a rectangle that’s about 10×5 inches.
- Gently fold one-third of the dough from the short end into the center of the rectangle. Fold the other short end of the rectangle into the center like you’re folding a letter.
- Rotate the dough, flatten it back out, and then repeat the folding process two more times.
- Gently flatten the dough back into a rectangle that is 1/2 to 3/4 inches thick.
- Press a floured biscuit cutter or floured drinking glass into the dough to create as many biscuits as you can (will vary depending on biscuit cutter size). Do NOT TWIST the biscuit cutter or glass when removing it from the dough.
- Gently take the scraps of dough and form it back into a ball and then flatten it with your hand. Create additional biscuits without overworking the dough.
- Place the biscuits on a parchment-lined baking sheet, making sure they are touching each other. Place the tray in the freezer for 20-30 minutes if possible.
- Preheat oven to 425˚F.
- Transfer the biscuit tray from the freezer to the oven and bake for 10 minutes.
- Brush extra buttermilk over the tops of the biscuits, and bake for another 5-7 minutes until the biscuits are tall and fluffy and the tops are lightly browned.2 tbsp buttermilk
- Remove the biscuits from the oven and brush the tops with melted butter (opt). Serve.2 tbsp unsalted butter
Notes
- Keep the butter and buttermilk as cold as possible during the mixing and cutting process. Overworking the dough with your hands will warm the dough by melting the butter.
- You want to see bits of butter in the dough, because as the biscuits bake they will create tiny pockets of air.
- The biscuits will bake best if the dough is given at least 20 minutes in the freezer prior to going into the oven.
- If desired, you can bake the biscuits in a cast iron skillet instead of a baking sheet.
- If needed, you can use dry herbs instead of fresh ones. If using dried herbs, use one-third of the amount listed above in the recipe card.
Nutrition
Serving: 1biscuitCalories: 282kcalCarbohydrates: 31gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 566mgPotassium: 121mgFiber: 1gSugar: 3gVitamin A: 512IUVitamin C: 1mgCalcium: 283mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
These were incredible! So delicious!
One of our favorites!
You know that dry mouth sensation you I’m usually get from biscuits? Yeah? These don’t have that. They’re freaking amaze balls.
We officially have a new biscuit recipe in my house. Made them for breakfast with eggs and bacon. I would prefer an extra biscuit over extra bacon. And that’s saying something.
Also – we didn’t have all the fresh herbs, so we subbed in some herbes de province. The garlic powder is a seriously magical addition.
Just printed to add to the tgiving menu!! These look delish.
These biscuits sound delicious. Is the 1/2 tsp of baking powder mentioned after the 2 TBS of baking powder meant to read baking soda? Or have I missed something in the instructions?
Definitely a typo. Give me a minute and I’ll fix it. Refresh your screen in a few.