Stuffing Biscuits are a delicious twist combining two classic favorites into one warm, tasty bite. Imagine fluffy, buttery biscuits loaded with savory stuffing flavors—herbs, onions, celery, and a touch of broth—all baked until golden and satisfying. These little pockets of comfort bring together the best of holiday flavors in a fun and easy way.
I love making Stuffing Biscuits when I want something cozy but a bit different from the usual side dishes. They’re great for using up leftover stuffing or making fresh stuffing right in the biscuits themselves. I find that adding a bit of cheese on top before baking makes them extra special and perfect for sharing with family or friends.
These biscuits work wonderfully alongside roasted meats or simply enjoyed with a little butter or gravy. I often serve them at gatherings or use them to brighten up a weeknight meal. They’re a great reminder that sometimes the simplest combinations can bring the most comfort to the table.
Key Ingredients & Substitutions
Cold Butter: Using cold butter is key for flaky biscuits. The small chunks create pockets of air as they melt in the oven. If you don’t have butter, cold shortening or a mix of butter and shortening also works well.
Cooked Stuffing: This adds all the classic flavors right into the biscuit. You can use leftover stuffing or fresh. If you want a veggie version, try stuffing without sausage or make a simple herb bread stuffing.
Buttermilk: It tenderizes the dough and adds a slight tang. No buttermilk? Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Herbs & Seasonings: Fresh parsley and thyme brighten the biscuits. If you only have dried herbs, use about a third of the fresh amount. Poultry seasoning or sage adds that classic stuffing taste.
How Do You Get Tender, Flaky Biscuits with Stuffing Inside?
The trick is handling the dough gently and keeping the butter cold.
- Cut butter into flour until you see pea-sized bits. These create flaky layers.
- Mix stuffing in carefully so you don’t overwork the dough. Overmixing can make biscuits tough.
- Use just enough buttermilk to bring dough together. Slightly sticky is good; too wet will spread out.
- Drop biscuits onto the pan with enough space to rise and brown.
- Bake hot (425°F) to get a strong oven spring and golden outside.
These steps help create soft centers with herbs and stuffing flavors, plus a crisp, buttery crust—perfect for serving warm!
Equipment You’ll Need
- Large mixing bowl – I use it to whisk dry ingredients and mix everything easily.
- Pastry cutter or forks – makes cutting in butter simple and quick, resulting in flaky biscuits.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Baking sheet – a flat pan for even baking; line it with parchment paper for easy cleanup.
- Ice cream scoop or large spoon – ensures uniform, biscuit-sized portions for even baking.
Flavor Variations & Add-Ins
- Replace cooked stuffing with sautéed mushrooms and herbs for a vegetarian twist.
- Add shredded cheese like cheddar or Parmesan on top for a cheesy crust.
- Mix in cooked diced ham or bacon for extra meatiness and flavor.
- Use chopped fresh herbs like rosemary or sage to customize the herb profile to your taste.
How to Make Stuffing Biscuits?
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning (or dried sage)
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup cooked stuffing (homemade or leftover), crumbled
- 3/4 cup buttermilk (plus extra if needed)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Optional Topping:
- 1/4 cup grated Parmesan or cheddar cheese
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15-18 minutes to bake. So, in less than 30 minutes, you can have warm, delicious stuffing biscuits fresh from the oven!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuits from sticking.
2. Mix Dry Ingredients and Cut in Butter:
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, poultry seasoning, and black pepper. Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks crumbly with some pea-sized bits of butter remaining.
3. Add Stuffing and Herbs:
Gently stir in the crumbled stuffing, fresh parsley, and thyme until they are well mixed throughout the flour and butter mixture.
4. Add Buttermilk and Form Dough:
Pour in the buttermilk and mix gently until the dough just comes together. If it feels too dry, add a little more buttermilk, one tablespoon at a time, until the dough is slightly sticky but manageable.
5. Shape the Biscuits:
Using a spoon or an ice cream scoop, drop biscuit-sized portions of dough onto the prepared baking sheet, leaving about 1 inch space between each biscuit.
6. Add Cheese and Bake:
If you like, sprinkle grated cheese on top of each biscuit. Bake in the oven for 15-18 minutes or until the biscuits turn golden brown and are cooked through.
7. Serve and Enjoy:
Remove the biscuits from the oven and let them cool for a few minutes. Serve warm with butter or as a tasty side with your favorite main dishes.
Can I Use Frozen Stuffing for These Biscuits?
Yes! Just make sure to thaw the stuffing completely and crumble it well before mixing it into the dough. Avoid adding any excess moisture to keep the dough from getting too wet.
Can I Substitute Milk for Buttermilk?
Absolutely! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and let it sit for 5 minutes before using. This provides the tang and acidity that helps tenderize the biscuits.
How Should I Store Leftover Stuffing Biscuits?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to keep them soft and flaky.
Can I Add Cheese Inside the Biscuits Instead of on Top?
Yes, you can fold shredded cheese into the dough before baking for a cheesy surprise inside. Just be careful not to overmix to maintain the biscuit’s flaky texture.
