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This recipe for buttermilk biscuits is a classic Southern recipe with an aromatic twist. Inspired by the herbs that make holiday stuffing so tasty, these rich, buttery biscuits are filled with fresh rosemary, green onions, and sage leaves.
Buttermilk biscuits have long been a staple of Southern Cuisine, and it is easy to see why. It is hard to beat the tender fluffiness and buttery flakiness of a freshly baked biscuit! If you have tried my recipes for Southern Buttermilk Biscuits or Cheesy Bacon Biscuits, you are going to love today’s recipe.
Table of Contents
Stuffing biscuits are a simple twist on the classic recipe. Green onions, rosemary, and sage give the recipe a robust, aromatic flavor that further highlights the rich butteriness. Make a batch of these moist, fluffy biscuits for your next potluck or any day of the week!
- Flour – Standard, all-purpose flour is all you need.
- Leavening Agents – Baking soda and baking powder both help the dough rise during baking, giving the biscuits a tender, fluffy texture.
- Sugar – Adds a touch of flavor-enhancing sweetness.
- Butter – Offers richness and holds the dough together. Unsalted is best but, if you need to use salted, reduce the amount of added salt.
- Herbs – This recipe uses green onions, rosemary, and sage to add robust, aromatic flavor. Thyme, oregano, and similar herbs can also be used.
- Buttermilk – Buttermilk is a key ingredient in a buttermilk biscuit recipe. It adds a tangy flavor while helping to enhance the activity of the other leavening agents. If needed, you can make a substitute by combining a tablespoon of vinegar or lemon juice per cup of regular milk and giving the mixture a few minutes to curdle.
What is Buttermilk?
Buttermilk is a versatile dairy liquid with a slightly tangy flavor and acidic quality. It’s a byproduct of churning butter from cream. In cooking and baking, buttermilk adds moisture, tenderness, and a pleasant tang to dishes, especially in pancakes, biscuits, and marinades. Two handy substitutions are: 1) Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar to mimic its acidity. 2) Swap in plain yogurt for a similar tangy, creamy effect in recipes.
- Prepare the Oven. Preheat your oven to 425 degrees F.
- Combine Dry Ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and sugar.
- Work in the Butter. Use your hands to incorporate the butter pieces into the dry ingredients. Smash and flatten to coat the pieces with flour until you have a mix of flat, quarter-sized pieces and small pea-sized pieces.
- Add Herbs & Milk. Add the green onions, rosemary, and sage to the mix and toss to evenly distribute. Then, stir in the buttermilk using a fork until a shaggy dough forms.
- Knead the Dough. Transfer the dough to a lightly floured surface. Gently knead once or twice to incorporate any loose bits.
- Shape & Stack. Pat the dough and shape it into a 10×8-inch rectangle. Going crosswise, cut the dough in half and stack one on top of the other. Pat the dough down again until it is a 10×8 rectangle again. Repeat the process, cutting and stacking the halves again.
- Cut Into Biscuits. Form the dough into a 10×8 rectangle one last time, then cut the rectangle into 12 even pieces. Transfer the biscuits to a parchment-lined baking sheet, evenly spaced, and place the pan in the freezer for 10 minutes.
- Brush & Bake. Give the biscuits a light brush of buttermilk before placing them in the oven. Bake for 24-26 minutes, rotating halfway through. Your stuffing biscuits are done when they turn a nice golden brown.
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There are a few things you can do to ensure the fluffiest buttermilk biscuits possible. Here are my top pointers:
– Use Cold Ingredients. Make sure that your butter, buttermilk, and even your mixing bowl are cold when mixing the dough. This helps create steam that helps the biscuits rise, giving them a lighter texture.
– Don’t Overwork the Dough. Use a gentle touch both when mixing and kneading the dough. Overmixing or excessive kneading will make the gluten overdevelop and leave you with tough biscuits.
– Layer the Biscuits. Repeatedly stacking the dough helps achieve tender, flaky layers and fluffy biscuits.
Stuffing biscuits are delicious with just about any savory dish you can think of. Filled with the same herbs as holiday stuffing, they make a wonderful addition to any Thanksgiving Feast or other festive occasion.
No need to wait for a special day to roll around, though! These buttermilk beauties are perfect with Fried Chicken, Country Fried Steak, BBQ Ribs, or any of your downhome favorites. You can also add Sausage, egg, and cheese to your stuffing biscuit for a dynamite breakfast sandwich.
Absolutely! Simply make the dough as outlined in the recipe. Layer and cut the dough into biscuits, place them on a parchment paper-lined baking tray, and place them in the freezer to flash freeze for a few hours.
Once they are solid, transfer the frozen biscuits to a Ziploc bag or airtight container and store them in the freezer for up to 3 months. Anytime you get a hankering for a freshly baked buttermilk biscuit, all you have to do is pop it in the oven.
You don’t even have to thaw them! Simply bake the frozen biscuits at 425 degrees F, checking them at the 25-minute mark and adjusting as needed.
Stuffing Buttermilk Biscuits
- 500 g all-purpose flour (3 3/4 cups)
- 1 tbsp baking soda
- 2 tsp kosher salt
- 1½ tsp ground black pepper
- 1 tsp sugar
- ¼ tsp baking powder
- 1 cup unsalted butter chilled and cut into small pieces
- 4 green onions thinly sliced
- 3 tbsp fresh rosemary finely chopped
- 3 tbsp fresh sage leaves finely chopped
- 1½ cups chilled buttermilk plus more for brushing
- Preheat oven to 425°F.
- Whisk flour, baking soda, salt, pepper, sugar and baking powder in a large bowl.
- Using your fingers, work the butter pieces into dry ingredients, smashing and flattening to coat with flour, until you have some flat quarter-size pieces and some smaller pea-size pieces.
- Add the green onions, rosemary and sage, tossing to thoroughly distribute. Add the buttermilk and stir mixture with a fork just until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead once or twice gently to incorporate loose pieces.
- Pat dough into a 10×8″ rectangle. Cut dough in half crosswise and stack 1 piece on top of the other. Pat dough again into a 10×8″ rectangle. Cut dough in half crosswise and stack 1 piece on top of the other (this process will build biscuit layers).
- Pat dough into a 10×8″ rectangle once more and cut into 12 even pieces. Place biscuits on a parchment-lined baking sheet, spacing evenly, and freeze 10 minutes.
- Brush top of each biscuit lightly with buttermilk and bake, rotating biscuits halfway through, until golden brown, 24-26 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.