Name: Stuffing Inspired Biscuits
Total time: PT5400.0S
Yield: 10
Ingredients: 4 cup All-Purpose Flour; 1 tablespoon Salt; 1 tablespoon Freshly Ground Black Pepper; 1 tablespoon Baking Soda; 1/4 teaspoon Baking Powder; 1 teaspoon Granulated Sugar; 1 cup Unsalted Butter; 1/2 bunch Scallion; 3 tablespoon Rosemary Leaves; 3 tablespoon Sage Leaves; 3 tablespoon Fresh Thyme Leaves; 1 head Garlic; 2 tablespoon Dried Cranberries; 1 1/2 cup Buttermilk; 2 tablespoon Unsalted Butter; to taste Sea Salt Flakes

Stuffing Inspired Biscuits

Recipe

This delightful recipe marries two classic Thanksgiving sides: biscuits and stuffing. By using frozen butter and a folding method, it results in biscuits with a luxurious flaky texture that practically begs to be savored with gravy. The only problem with this recipe is the inevitable fight over who claims the coveted final piece at the dinner table!

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Jack Lee at SideChef

I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.

https://www.sidechef.com/

1HR 30MINS

Total Time

$0.75

Cost Per Serving

Ingredients

Servings

us / metric

4 cups

All-Purpose Flour

1 Tbsp

Salt

1 Tbsp

Freshly Ground Black Pepper

1 Tbsp

Baking Soda

as needed

Baking Powder

1 tsp

Granulated Sugar

1 cup

Unsalted Butter, frozen

plus 3 Tbsp for brushing

1/2 bunch

Scallion, thinly sliced

2 scallions needed

3 Tbsp

Rosemary Leaves, chopped

3 Tbsp

Sage Leaves, chopped

3 Tbsp

Fresh Thyme Leaves, chopped

1 head

Garlic, grated

about 3 Tbsp

2 Tbsp

Dried Cranberries

1 1/2 cups

Buttermilk, chilled

2 Tbsp

Unsalted Butter

for brushing

to taste

Sea Salt Flakes

for brushing

Nutrition Per Serving

VIEW ALL

Calories

404

Fat

21.7 g

Protein

6.9 g

Carbs

44.1 g

Author's Notes

To help with your Thanksgiving prep, you can make the dough and form the biscuits in advance and store them in the freezer for a day before baking. Just remove them from the freezer and allow them to come back to room temperature before baking.

Cutting off the edges of the dough removes the folded sides of the dough to be removed. This way, the biscuits will rise even more evenly. Roll the remaining dough into a swirl and bake together to avoid waste.