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With hints of fresh sage, carrot, shallot and poultry seasoning, our flaky Stuffing Biscuits have all of the nostalgic elements of classic Thanksgiving stuffing in biscuit form. Slather with salted butter and enjoy a bite-sized piece of Thanksgiving heaven. Even better? These guys are made with our Oster® Digital RapidCrisp™ Air Fryer Oven, 9-Function Countertop Oven with Convection leaving plenty of room for turkey, green bean casserole and potatoes.
T-minus two days until turkey day and we’re coming in with one last worthy recipe to adorn your perfectly decorated table. While I adore a traditional Thanksgiving stuffing and have a soft spot for other versions we’ve created in the past (this delicate squash and this sausage and cranberry recipe are favs), this year I thought I’d go totally out of the box and give you an option that’s not technically stuffing at all. Stuffing biscuits.
These flaky bites of biscuit perfection have all the same flavors we include in our traditional stuffing – savory poultry seasoning, fresh sage, celery, onion and butter. They have the essence of stuffing but because they’re in bite-sized form seem a bit more manageable to eat.
Also, we’re baking them in our Oster® Digital RapidCrisp™ Air Fryer Oven, 9-Function Countertop Oven with Convection which means your have more real estate space for the bevy of other side dishes that require a conventional oven.
Let’s get started!
Ingredients in Stuffing Muffins
Everyone has their own way of preparing stuffing but here’s what we traditionally use:
Butter. Lots of butter. Of course biscuits require plenty of butter but stuffing does too. It’s what gives it its rich, savory flavor so try not to be alarmed at what’s required in the recipe.
Celery. For me, stuffing doesn’t have that nostalgic flavor without plenty of celery. We also want to make sure you get a little piece in each and every bite.
Onion. Our traditional stuffing calls for regular yellow onions but to keep things a little bit more delicate I like to use shallots.
Sage. Another super important ingredient we need to mimiic traditional stuffing. Use fresh sage.
Poultry seasoning. My grandma’s dressing always had lots of poultry seasoning so any time I make stuffing, it’s a mandatory ingredient. It adds a savory flavor you can’t get with anything else.
Flour. You can use regular ol’ all purpose flour here.
Baking powder. We want these biscuits to RISE tall so you’ll need a full tablespoon of baking powder.
Baking soda. Whenever you have an acid in baking you also want to use a little bit of baking soda as well.
Salt. Biscuits are nothing without an adequate amount of salt. Don’t skip this. We even like to top each biscuit with flaked Malden salt before baking for an extra kick.
Let’s make Stuffing Biscuits
Grate the butter. As we’ve talked about in other biscuit recipes, it’s extremely important for all the ingredients to be cold. You want to work the dough as little as possible so a great way to do that is to grate the butter and then pop it in the freezer to chill while you do everything else.
I use a regular box grater on the larger side. Grate everything on top a plate or cutting board and place in the freezer.
Sweat the veggies. Add a little bit of butter, the celery and shallot to a small skillet. Sweat the veggies over a low heat until they soften. Add the sage and two teaspoons poultry seasoning. Cook another minute or so until the sage is fragrant and transfer to a bowl to cool. You can also stick this in the fridge to cool as well.
Mix the wet ingredients. Add flour, baking powder, baking soda, salt and remaining poultry seasoning together in a large bowl. Set aside.
Mix the dough. When the veggies are cool, add them to the flour mixture. I like to use a fork to combine everything. Next, add the frozen butter. Stir to combine.
Add the buttermilk. Many people make a well in the center and incorporate all the buttermilk at once, but I like to drizzle the buttermilk over the flour mixture while stirring to evenly incorporate it. Use your fork to continue stirring. Once the dough comes together, dump on a lightly floured surface. If there are still some scraps, gently knead the dough to bring everything together.
Roll it out! With a lightly floured rolling pin, roll out the dough until it’s about 1/2 inch thick. Fold the dough in half and roll out again. Repeat one more time and then roll out the dough until it’s 3/4 inch thick. It may seem counterintuitive to do this because we want to handle the dough as little as possible but this what creates really tall flaky layers.
Cut. Use a biscuit cutter to make six biscuits.
Oster® Digital RapidCrisp™ Air Fryer Oven, 9-Function Countertop Oven with Convection
As we mentioned before, one of the reasons our stuffing biscuits are special is because they take space away from your regular oven and transfer it to our Oster® Digital RapidCrisp™ Air Fryer Oven, 9-Function Countertop Oven with Convection. We’ve used this guy for many recipes in the past for the air fryer function (these Air Fryer Jalapeno Poppers and this epic Chicken) but today we’re using the baking function. Just another one of the nine functions of this nifty gadget.
Also because the oven has RapidCrisp Technology our stuffing biscuits actually cook a few minutes faster than they would in a conventional oven. The tops and bottoms of the biscuits also get irresistibly crispy and brown which I sometimes have trouble with.
So, to cook the biscuits all we have to do is line the baking sheet with a little bit of parchment paper. I like to preheat the oven for about five minutes before sliding the biscuits in. Because they take so little time to bake, it’s really fascinating to watch the biscuits slowly rise at such a close proximity.
Once the stuffing biscuits are tall, golden brown and crisp, pull them out and enjoy!
Can I make Stuffing Biscuits in advance?
Yes! Make the dough and cut the biscuits up to a week in advance. Freeze on a baking sheet lined with parchment paper and then transfer to an airtight container and store in the fridge. Bake as instructed but add 2-3 minutes to the time.
You can also make them the morning of and keep out at room temperature. If you make them a day or two in advance, you can store them in a ziplock bag. They will soften. To crisp them up again, place on a baking sheet and bake for 3-4 minutes in a 375 degree oven.
Do I have to grate the butter?
No. You can also cut the butter into a small dice and used fork or pastry cutter to incorporate the butter. Cut the butter until some large pieces remain and there are also pea-sized pieces of butter. Follow the remaining instructions as stated.
Substitutions and Tips and Tricks for Recipe Success
- Don’t let the veggies brown. If they start to, turn the heat down to low.
- Add in 1/4 cup of sliced leeks for extra onion flavor.
- Flat-leaf parsley would be another great fresh herb to add. Two tablespoons is what I would add.
- When folding and rolling the dough, work quickly so the butter doesn’t melt.
- After brushing with egg wash, sprinkle with a little bit of Maldon salt.
- 10 tbsp unsalted butter, divided
- 3/4 cup finely diced celery
- 1/2 cup finely chopped shallot
- 1/4 cup finely chopped sage
- 1 tbsp poultry seasoning, divided
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 cup + 3 tbsp buttermilk
- Mixing bowl
- baking sheet
- Preheat oven to 400 degrees. Line the baking sheet with parchment paper.
- Grate 8 tablespoons of the butter on a box grater. Transfer to a plate and stick in the freezer while you prep everything else.
- Melt remaining two tablespoons butter in a small skillet over a medium heat. Add celery and shallot. Sweat the veggies until they start to soften, about 5 minutes. If they every start to brown, turn the heat down to medium low. After they have softened add the sage and two teaspoons of poultry seasoning. Cook until the sage is fragrant. Remove from the heat and transfer to a small bowl. Cool completely.
- While the butter chills and the veggies cool, mix the dry ingredients. Add flour, baking powder, baking soda and salt together in a large bowl. Set aside.
- When the veggies are cool. Add them to the flour mixture. Stir to combine. Add the frozen butter. Stir to combine. Drizzle buttermilk over the flour mixture while stirring to evenly incorporate. Once the dough comes together, dump on a lightly floured surface. If there are still some scraps, gently knead the dough to bring everything together.
- With a lightly floured rolling pin, roll out the dough until it's about 1/2 inch thick. Fold the dough in half and roll out again. Repeat one more time and then roll out the dough until it's 3/4 inch thick.
- Lightly dust a 2 1/2 inch biscuit cutter. Cut the dough into biscuits. Be sure you go straight down and straight back up. This will ensure the biscuits rise evenly. Place in the fridge to chill for 10 minutes.
- Add egg and 2 tsp water to a small bowl. Place the chilled biscuits on the baking sheet. Brush with egg wash. Bake in the oven for 12-15 minutes or until the tops are golden brown and the biscuits have risen. Eat right away or at room temp.
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