Stuffing Biscuits Easy Breakfast

Stuffing biscuits pack all the flavors of classic holiday stuffing into an irresistibly fluffy, tender biscuit. These are my go-to for transforming Thanksgiving leftovers into breakfast sandwiches or delicious turkey sliders—a cozy bite that captures the magic of a big family meal whenever you crave it.

The first time I made these, my kitchen filled with the scents of sage and thyme and my kids could not wait to sneak a taste right off the tray. Now every time there are Thanksgiving leftovers I plan a batch of these.

Ingredients

• Celery: chopped for earthy crunch and color select firm green stalks
• Onion: chopped for sweet savoriness yellow onion brings classic flavor
• Carrots: chopped vibrant color and gentle sweetness seek medium carrots free of cracks
• Fresh thyme: aromatic earthiness strip leaves from the stem
• Fresh sage: classic stuffing flavor use fresh for best taste
• Salt: heightens all the savory notes use kosher salt for even seasoning
• Black pepper: gentle heat freshly cracked enhances complexity
• Olive oil: cooks down the vegetables with richness select extra virgin for best taste
• Bread flour: sturdy structure and a bit of chewiness opt for unbleached when possible
• Baking powder: crucial lift for fluffy biscuits check freshness for best rise
• Baking soda: helps the biscuits brown and puff pairs with buttermilk
• Granulated sugar: one teaspoon brightens and balances the herbs
• Buttermilk: brings tang and helps biscuits stay tender use real buttermilk or homemade substitute
• Unsalted butter: melted for richness and a golden finish always use real butter
• Fresh rosemary: in the final brush adds punchy flavor and aroma

Instructions

Make the Vegetable Base:

Pulse celery onion carrots thyme sage salt and black pepper in a food processor until very finely chopped almost like a thick paste and scrape down the sides frequently to make sure all vegetables are evenly sized

Sauté the Aromatics:

Pour olive oil into a large skillet and heat gently over medium Cook the pulsed vegetables stirring frequently for ten to twelve minutes until softened and lightly golden Remove the pan from the heat and let contents cool to room temperature so the hot veggies do not melt the butter in the dough

Mix Dry Ingredients:

In a large bowl whisk bread flour baking powder baking soda sugar and the remaining salt together This ensures your leavenings and salt are evenly distributed

Combine Wet Ingredients:

Whisk buttermilk and half the melted butter together in a small bowl This helps the fat distribute evenly in your dough for tender biscuits

Make the Dough:

Pour the buttermilk butter mixture into the dry ingredients and stir just until combined The dough will look shaggy Gently fold in the cooled vegetables Stir minimally for the lightest result

Shape Biscuits:

Use two spoons to drop twelve big rustic heaps of dough onto a baking stone or parchment lined baking sheet Leave a little space so they have room to puff up

Bake Biscuits:

Slide your tray into a preheated 425 degree oven Bake for twelve minutes until the biscuits are nearly set but still pale

Make the Topping:

While they bake stir chopped rosemary into the rest of the melted butter to infuse rich herbal flavor

Brush and Finish:

Remove biscuits after twelve minutes Brush liberally with rosemary butter and pop back in for six to eight minutes more The tops should be deeply golden and crisp

Serve:

Cool briefly before serving These taste best warm with a pat of butter cranberry sauce gravy or as a sandwich base for sliced turkey

These biscuits always remind me of my grandmother who chopped fresh herbs for stuffing every Thanksgiving morning. Making these brings me right back to her kitchen.

Storage Tips

Stuffing biscuits stay soft in an airtight container at room temperature for up to two days. Move them to the fridge if you want them to last the whole week. To reheat pop in a 325 degree oven for five minutes or slice in half and toast.

Ingredient Substitutions

If you do not have buttermilk use one cup whole milk mixed with one tablespoon lemon juice. No bread flour Use all-purpose flour for softer and less chewy biscuits. Switch up the herbs Parsley or tarragon work well if you have them on hand.

Serving Suggestions

Serve hot with butter cranberry sauce or gravy. For brunch split biscuits and layer with scrambled eggs and sausage. Make slider sandwiches with turkey or ham and a dollop of mustard or mayo.

Cultural and Historical Context

Stuffing biscuits merge American biscuit baking with the savory flavor of traditional holiday dressing. The herb blend is classic to Thanksgiving tables but this form makes it easier to enjoy all year long.

Seasonal Adaptations

Swap carrots for diced parsnips during winter. Use chives instead of sage for spring herbs. Add a handful of leftover corn kernels for summer texture. I love making these for picnics using whatever fresh herbs I have in the garden Timesaving tip Keep some vegetables pulsed in the fridge ready to go.

Success Stories

A neighbor once brought a tray of these to our block party and they were gone in less than ten minutes. Now I double the recipe for holidays and still never have leftovers. It is my most requested brunch side for post Thanksgiving mornings.

Freezer Meal Conversion

Let biscuits cool completely then freeze in a single layer before transferring to a zip top bag. Warm from frozen at 350 degrees for ten minutes. Perfect for quick weeknight dinners or as a make ahead breakfast option.

Bring the taste of the holidays to any day with these fluffy savory biscuits. Share them with loved ones or keep a batch in the freezer for cozy moments all year.

FAQs for This Recipe

→ Can I prepare stuffing biscuits ahead of time?

Yes, you can make them in advance and store in an airtight container. For longer storage, refrigerate up to a week and warm before serving.

→ What herbs give these biscuits their flavor?

Fresh thyme, sage, and rosemary provide the signature stuffing taste, paired with sautéed vegetables for depth.

→ How should I serve stuffing biscuits?

They’re delicious on their own, with butter, cranberry sauce, gravy, or as the base for turkey sliders.

→ Can I substitute dried herbs for fresh?

Yes, you can use dried thyme, sage, and rosemary—reduce quantities to about one-third of the fresh amount.

→ Are stuffing biscuits suitable for vegetarians?

Absolutely—these biscuits contain no meat and use only vegetables, herbs, and dairy ingredients.

→ Do I need a food processor for this?

No, if you don’t have one, finely chop the vegetables with a sharp knife to achieve a similar result.