Stuffing Biscuits Easy Breakfast (Version for Printing)

Soft biscuits with herbs and veggies, perfect warm with butter or as sliders for any meal.

# Ingredients You’ll Need:

→ Vegetable Mixture

01 - 120 g celery, chopped
02 - 120 g onion, chopped
03 - 120 g carrots, chopped
04 - 1 tablespoon fresh thyme, leaves only
05 - 1 tablespoon fresh sage, chopped
06 - 0.75 teaspoon salt, divided
07 - 0.25 teaspoon black pepper, ground
08 - 1 tablespoon olive oil

→ Biscuit Dough

09 - 250 g bread flour
10 - 2 teaspoons baking powder
11 - 0.5 teaspoon baking soda
12 - 1 teaspoon granulated sugar
13 - 300 ml buttermilk
14 - 8 tablespoons unsalted butter, melted then cooled, divided

→ Topping

15 - 1 teaspoon fresh rosemary, chopped

# How to Make It:

01 - In a food processor, combine celery, onion, carrots, thyme, sage, 0.25 teaspoon salt, and black pepper. Pulse until finely chopped.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped vegetable mixture and cook, stirring, for 10–12 minutes until vegetables are softened. Remove from heat and set aside to cool.
03 - Preheat oven to 220°C (425°F).
04 - In a large mixing bowl, whisk together bread flour, baking powder, baking soda, granulated sugar, and the remaining 0.5 teaspoon salt.
05 - In a separate bowl, whisk together buttermilk and 4 tablespoons of melted butter until combined.
06 - Add the liquid mixture to the dry ingredients and stir until a dough forms. Gently fold in the cooled vegetable mixture until thoroughly combined.
07 - Drop 12 heaping spoonfuls of dough onto a baking stone or parchment-lined tray. Bake for 12 minutes.
08 - While biscuits bake, mix the remaining 4 tablespoons melted butter with chopped fresh rosemary.
09 - Remove biscuits from oven after 12 minutes. Brush tops generously with the rosemary butter. Return to oven for an additional 6–8 minutes, until golden.
10 - Serve warm, optionally accompanied by butter, cranberry sauce, or gravy. Excellent as a side or base for turkey sliders.

# Extra Tips:

01 - If a food processor is unavailable, finely chop the vegetables with a sharp chef’s knife for even texture.
02 - Store any leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.

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