Stuffing Biscuits

    The blend of savory herbs, spices, and comforting aromatics that you know and love in traditional Thanksgiving stuffing (or dressing!) is made over into these tender and flaky biscuits. This creative twist on a holiday classic not only embodies the essential flavors of this special day but is also perfect for building an epic leftover turkey sandwich.

    Stuffing Biscuits
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    Stuffing Biscuits

    Makes 12 biscuits

    Ingredients

    • 2 tablespoons (28 grams) unsalted butter, softened
    • ¾ cup (86 grams) finely diced celery
    • ⅓ cup (37 grams) finely diced sweet onion
    • 4 cups (500 grams) all-purpose flour
    • 1 tablespoon (9 grams) kosher salt
    • 4 teaspoons (20 grams) baking powder
    • 1 tablespoon (12 grams) granulated sugar
    • 1½ teaspoons (3 grams) poultry seasoning
    • ½ teaspoon (1 gram) garlic powder
    • ½ teaspoon (1 gram) ground black pepper
    • 1 cup (227 grams) cold unsalted butter, cubed
    • ½ cup (57 grams) shredded Gruyère cheese
    • 1¼ cups (300 grams) cold whole buttermilk
    • 1 large egg (50 grams)
    • 1 tablespoon (15 grams) water
    • Flaked sea salt

    Instructions

    • Line a rimmed baking sheet with parchment paper.
    • In a medium skillet, melt softened butter over medium-high heat. Add celery and onion; cook, stirring frequently, until tender and fragrant, 5 to 6 minutes. Remove from heat; let cool completely.
    • In a large bowl, whisk together flour, kosher salt, baking powder, sugar, poultry seasoning, garlic powder, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cooled vegetable mixture and cheese. Add cold buttermilk; stir with a fork until a shaggy dough forms. (Do not overmix.)
    • Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a square about 1¼ inches thick. Using a bench scraper or sharp knife, cut into fourths. Stack fourths on top of each other, and pat down to 1¼- inch thickness. Repeat cutting and stacking 3 more times. (Dough may seem too shaggy at first but will come together and be easier to work with as you go.)
    • Roll dough into a 1¼-inch-thick square. Using a 2¼-inch round cutter dipped in flour, cut 12 rounds from dough, rerolling scraps once. Place 1 inch apart on prepared pan. Freeze for 15 minutes.
    • Preheat oven to 425°F (220°C).
    • In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto biscuits. Sprinkle with sea salt.
    • Bake until golden brown, 18 to 22 minutes. Let cool on pan for 5 minutes. Best served warm. Store in an airtight container for up to 3 days.

    Notes

    Pro Tip:
    Biscuits can be prepared through step 5, frozen until firm, and then transferred to a heavy-duty resealable bag to freeze for up to 1 month. Bake as directed from frozen, adding about 5 minutes to bake time.

    The post Stuffing Biscuits first appeared on Bake from Scratch.

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