Stuffing Biscuits

Hello, welcome! Continuing on with the Thanksgiving menu ideas, today we have Bon Appétit’s Stuffing Biscuits. I saw this recipe in the current issue of the magazine. While most of us have likely made some version of herby biscuits, these are robustly flavored with the familiar flavors of Thanksgiving stuffing (or dressing). We have sage and rosemary, scallions and fennel; and I have added a little pinch of celery salt, because to me that celery flavor really screams “Stuffing!” Let’s get right to it!

I am not very good at biscuits; never seeming to get the rise and the lamination I want for my biscuits. I did a recipe last year for Buttermilk Biscuits that worked out pretty well. It involved folding the dough on itself several times to create the layers. This recipe uses the same method, but instead of folding the dough, we will cut and stack it on itself. I think it really worked out well.

Mix the Dough

Start by placing a rack in the center position in the oven and preheat the oven to 425 degrees. After you have everything prepped and measured, whisk the flour, sugar, salt (and optional pinch of celery salt), pepper, baking soda and baking powder together in a large mixing bowl. Add the two sticks of cubed unsalted butter and toss to coat the butter cubes in flour. Then, with your hands, smoosh each butter cube between your pointer finger and your thumb to create flattened pieces of butter.

Use both hands so it goes faster and work your way through until you don’t feel anymore cubes of butter, only flat coin-like pieces of butter. Next, add the minced fresh herbs, the fennel seeds and the thinly sliced scallions. Gently toss to incorporate.

Now we are ready for the buttermilk. I mixed in the buttermilk in three batches, just to be sure I was getting the flour at the bottom of the bowl. Loosely mix with a fork until a shaggy dough forms.

Turn the shaggy dough out onto a lightly floured surface and knead the dough a few times to incorporate any loose bits and flour.

Shape and Laminate

Now, shape this shaggy dough into a 10 x 8-inch rectangle, with the long side facing you. With a long knife, cut the rectangle in half, crosswise.

Take one half and stack it on top on the other half.

Turn the stacked dough so the long side is facing you again.

Cut the stacked dough in half again. Then take one half and stack it on top of the other half, so you have four layers of dough stacked.

Now, press this stacked dough back out into a 10 x 8-inch rectangle.

Then, cut the rectangle into 12 equal pieces: a row of four across the long side and a row of three on the short side.

Line a sheet tray with parchment and place the cut biscuits on the parchment, evenly spaced. Place the biscuits in the freezer for 10 minutes. When they come out of the freezer, brush the tops of the biscuits with buttermilk.

Bake for 20 minutes, turning halfway through the bake, or until the biscuits are puffed and golden.

Bon Appétit suggests saving a few biscuits for the next day to enjoy with leftover gravy, which I think is a great idea. I also have day dreams of slathering the biscuits with butter and cranberry sauce; or making a leftover turkey sandwich between two halves of one of these herby Stuffing Biscuits. So If you have a crowd this Thanksgiving, consider making a double batch!

Without all the Turkey Day leftovers, I enjoyed a Stuffing Biscuit with butter and a drizzle of Mike’s Hot Honey. It was amazing!

I hope you Pin this recipe or bookmark it for later because these biscuits are so flavorful and can go sweet or savory – they are perfect alongside a hearty breakfast, soup or stew. Definitely a recipe to keep in your repertoire ! Thank you all so much for joining me today, take care and be well. xo Kelly

Print Recipe

Stuffing Biscuits

(1 votes, average: 5.00 out of 5)

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Side Dish – American

By Bon Appétit – Serves: Makes 12 Biscuits

Prep Time: 30 Minutes – Cooking Time: 20 Minutes – Total Time: ~50 Minutes

Herby, flaky, buttery Stuffing Biscuits are perfect with all the Thanksgiving foods, but also consider them to go with winter soups and stews.

Ingredients

• 1 tbsp. Diamond Crystal Kosher Salt (plus, a small pinch of Celery Salt, if desired)
• 1 tbsp. Baking Soda
• 1/4 tsp. Baking Powder
• 1 tsp. Sugar
• 1.5 tsp. Freshly Ground Black Pepper
• 4 cups 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
• 1.5 cups Chilled Buttermilk, plus more for brushing

Instructions

1

Start by placing a rack in the center position in the oven and preheat the oven to 425 degrees. Line a sheet tray with parchment paper.

2

Whisk the flour, sugar, salt, pepper, baking soda and baking powder together in a large mixing bowl. Add the two sticks of cubed unsalted butter and toss to coat the butter cubes in flour. Then, with your hands, smoosh each butter cube between your pointer finger and your thumb to create flattened pieces of butter.

3

Use both hands so it goes faster and work your way through until you don't feel anymore cubes of butter, only flat coin-like pieces of butter. Next, add the minced fresh herbs, the fennel seeds and the thinly sliced scallions. Gently toss to incorporate.

4

Loosely mix in the buttermilk with a fork until a shaggy dough forms.

5

Turn the shaggy dough out onto a lightly floured surface and knead the dough a few times to incorporate any loose bits and flour.

6

Now, shape this shaggy dough into a 10 x 8-inch rectangle, with the long side facing you. With a long knife, cut the rectangle in half, crosswise.

7

Take one half and stack it on top on the other half. Turn the stacked dough so the long side is facing you again.

8

Cut the stacked dough in half again. Then take one half and stack it on top of the other half, so you have four layers of dough stacked.

9

Now, press this stacked dough back out into a 10 x 8-inch rectangle.

10

Then, cut the rectangle into 12 equal pieces: a row of four across the long side and a row of three on the short side.

11

Arrange the biscuits evenly spaced on the parchment-lined sheet tray.

12

Place the biscuits in the freezer for 10 minutes.

13

When they come out of the freezer, brush a light layer of buttermilk on the biscuit tops.

14

Bake for 20 minutes, rotating the pan halfway through baking time.