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Stuffing Biscuits

4.0

(64)

Stuffing Biscuits recipe
Photograph by Emma Fishman, Food styling by Susie Theodorou, Prop styling by Sophie Leng

All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit. Stacking pieces of dough before rolling out ensures plenty of tall, buttery layers. If you have any extra biscuits after The Big Meal, store them in an airtight container at room temperature overnight and prepare to have the most festive biscuits and gravy (featuring leftover Thanksgiving gravy, of course!) for breakfast the next morning.

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What you’ll need

Recipe information

  • Yield

    Makes 12

Ingredients

1

Tbsp. Diamond Crystal kosher or 1¾ tsp. Morton kosher salt

1

Tbsp. baking soda

¼

tsp. baking powder

1

tsp. sugar

tsp. freshly ground black pepper

4

cups (500 g) all-purpose flour, plus more for surface

1

cup (2 sticks) chilled unsalted butter, cut into small pieces

4

scallions, thinly sliced

3

Tbsp. finely chopped rosemary

3

Tbsp. finely chopped sage

1

(heaping) Tbsp. fennel seeds

cups chilled buttermilk, plus more for brushing

Preparation

  1. Step 1

    Place a rack in middle of oven; preheat to 425°. Whisk salt, baking soda, baking powder, sugar, pepper, and 4 cups flour in a large bowl. Add butter and, using your fingers, work into dry ingredients, smashing and flattening and tossing to coat with flour, until you have some flat quarter-size pieces and some smaller pea-size pieces. Add scallions, rosemary, sage,and fennel seeds and toss to evenly distribute. Add 1½ cups buttermilk and stir mixture with a fork just until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead once or twice to incorporate any loose pieces.

    Step 2

    Pat dough into a 10x8" rectangle. Using a large knife, cut in half crosswise, then stack 1 piece on top of the other. Turn rectangle so a long side is closest to you and cut dough in half crosswise again. Stack 1 piece on top of the other. (This process will build layers into your biscuits.) Turn dough and pat again into a 10x8" rectangle. Cut into 12 even pieces (you should have a grid of 4 on the long sides and 3 on the short sides). Place biscuits on a parchment-lined baking sheet, spacing evenly, and freeze 10 minutes.

    Step 3

    Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown, 22–26 minutes.

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Reviews (64)

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  • I was intrigued by the sound of these biscuits and decided to give them a try. They were a smashing hit with my family and guests. Each biscuit was delightfully layered. My adjustment would be to cut them into smaller pieces. My wife is begging me to make these for Thanksgiving. I'd better get busy (BTW I have served them a day after baking and they held up splendidly!)

    • Tom

    • Santa Cruz, California

    • 11/19/2022

  • I made these biscuits according to the instructions and they were life changing. I crave them and can't wait for the holidays to come around again because they are my favorite savory biscuit. I saw the reviews that said they were dry. I wonder if these users did not measure their flour by weight? I bake quite a lot and have found it makes a big difference in the overall outcome of a baked good. I love these gems and they really do taste just like stuffing. yummmm!

    • Lisa the Baker

    • Austin, Texas

    • 10/21/2022

  • Basically very dry savory buttermilk biscuits. I used half the flour, baking soda and powder and the full amount of herbs and buttermilk. They look lovely and taste fine but are very dry. Don't recommend for the celebratory feast (especially if you are looking to replace actual stuffing) but this is a good recipe for leftovers.

    • Michie

    • 11/27/2021

  • i made these biscuits into stuffing aka stuffing biscuit stuffing and wow what a way to level the heck up !!

    • gfari

    • minneapolis

    • 11/26/2021

  • They are alright. Better off either making stuffing or plain biscuits.

    • Anonymous

    • Arlington, VA

    • 11/26/2021

  • I threw away the first batch due to the salt error in recipe-happy I made them early and did a taste test. Drove to Safeway for more supplies, remade the biscuits with about 3/4 tsp of Morton's Kosher Salt. MUCH improved, and just the right amount of salt.

    • Nancy

    • Everett, WA

    • 11/25/2021

  • Made these biscuits for thanksgiving and they’re delicious and fluffy! The whole gang loved them. I mostly followed the recipe, but also added just a bit of chicken stock to the buttermilk brushed on the top before baking as I wanted that stock flavour. I might try trading celery salt for the kosher salt in the future as I love the celery taste in stuffing.

    • A Herron

    • London, UK

    • 11/25/2021