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These super fluffy Stuffing Biscuits are a delicious addition to any meal! This easy one-bowl buttermilk biscuit recipe beats boxed mix every time.
These stuffing biscuits are absolutely everything you think 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.
Like all from-scratch buttermilk biscuits, there are a few tricks to follow that will give you tender sky-high biscuits. This recipe is simple to make, but I encourage you to follow all the tips in the recipe to guarantee success.
To take these delicious carbs to the next level, try a big ol’ dollop of whipped butter on top.
Herb Biscuit Ingredients
You’ll find all the exact measurements in the printable recipe card below, but let’s walk through what’s in these rosemary biscuits.
- Buttermilk! While you can use regular milk mixed with 1 tsp of white vinegar, I highly recommend using the real stuff in this recipe.
- Butter – frozen and grated on a box grater will give you the absolute best results.
- Dry ingredients – all-purpose flour, baking soda, salt, garlic powder, onion powder, and sugar.
- 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”).
- Stuffing herbs – fresh thyme, fresh rosemary, and fresh sage.
Many grocery stores sell a packet of fresh herbs labeled “poultry blend” and contain 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.
How to Make Savory Stuffing Biscuits
I’ll walk you through it here with photos and helpful tips/tricks, and you’ll also find a printable and detailed recipe card at the bottom of the post.
Thoroughly mix dry ingredients in a medium mixing bowl, grate in frozen butter, and mix, then pour in the buttermilk and mix until everything is just combined. One of the keys to the best buttermilk biscuits is to not overwork the dough.
Next up, you’re going to flour a clean surface and your hands and remove the dough from the mixing bowl. Gently form the dough into a ball just until everything comes together.
Then, 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 into the center of the rectangle. Fold the other end of the rectangle into the center like you’re folding a letter (see photo below).
Once you’ve folded the biscuits into thirds, rotate the dough, flatten it out, and repeat this process two more times. This process is necessary to create the layers upon layers for super flaky biscuits.
The dough is still going to look a bit rough and cracked during this process. That’s ok! It doesn’t need to be perfect or smooth, and you don’t want to overwork it.
Next up, flatten the dough back into a rectangle that is 1/2 to 3/4 inches thick. Any thinner and the biscuits won’t be flaky. Any thicker and they will fall while they bake.
Press a floured biscuit cutter or floured drinking glass into the dough to create biscuits. Do NOT TWIST the biscuit cutter or glass when removing it from the dough. This seals the edges and your biscuits will not turn out as fluffy. Pro tip: you can also just cut the dough with a floured knife if you prefer.
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. You want them crowded together so that they won’t fall while they rise in the oven.
For best results, place the baking sheet in the freezer for 20-30 minutes or at least while preheating the oven. This chills the butter and buttermilk again – cold ingredients help the biscuits keep their shape while baking and creates amazing layers of flakiness.
Freezing Buttermilk Biscuit Dough
For easy meal prep, you can make and then freeze the unbaked biscuit dough. Follow the recipe instructions through step 13 in the printable recipe card below.
Place unbaked biscuits on a parchment-lined baking sheet and freeze for 2-3 hours. Transfer frozen biscuit dough to freezer-proof storage for up to 6 months.
To bake frozen biscuits: do not defrost. Place them on a baking sheet and bake at 425F for 15-17 minutes. If baking multiple biscuits at a time, crowd the pan a bit so that they’re touching.
For more holiday meal prep tips, check out all our make-ahead Thanksgiving recipes.
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.
More Delicious Bread and Biscuit Recipes
Stuffing 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 425F.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
You know that dry mouth sensation you I’m usually get from biscuits? Yeah? These don’t have that. They’re freaking amaze balls.Â
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.Â
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.Â
Just printed to add to the tgiving menu!! These look delish.Â
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.