Can I make stuffing biscuits without buttermilk?

You can use regular milk with a teaspoon of lemon juice or vinegar added. Let it sit 5 minutes before using.

Can I double the recipe?

Yes. Simply scale ingredients linearly and bake in batches to maintain even spacing on the sheet.

What if my stuffing is too dry?

Add 1–2 tablespoons of warm broth before mixing it into the dough. This prevents the biscuits from drying out.

Can I freeze stuffing biscuits?

Absolutely. Once baked and cooled, wrap tightly and freeze for up to two months. Reheat at 300°F (150°C) for best texture.

Can I use boxed stuffing mix for stuffing biscuits?

Yes. Prepare the boxed stuffing as directed and let it cool fully before adding to the biscuit dough.

Stuffing Biscuits for Brunch, Leftovers, or Freezer Meals

Stuffing Biscuits

Print Recipe

These savory stuffing biscuits combine the classic flavors of holiday stuffing with the flaky, buttery texture of homemade biscuits. They’re quick to make, freezer-friendly, and perfect for repurposing leftovers or serving at brunch.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 10 biscuits
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups prepared stuffing (cooled, leftover or fresh)
1 ½ cups all-purpose flour (180g)
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried sage or poultry seasoning (optional)
½ cup unsalted butter, cold and cubed
¾ cup buttermilk (or milk with 1 tsp lemon juice)
½ cup shredded sharp cheddar cheese (optional)
½ cup cooked sausage crumbles (optional)
¼ cup chopped green onions or sautéed onions (optional)
1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together flour, baking powder, salt, pepper, and optional herbs.
Add cold cubed butter and cut in using a pastry cutter or fork until mixture resembles coarse crumbs.
Fold in prepared stuffing and any optional mix-ins like cheese, sausage, or onions. Stir gently.
Add buttermilk and stir just until a thick dough forms. If too dry, add 1 tablespoon more buttermilk.
Turn dough onto a floured surface and pat to 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or sharp knife.
Place biscuits on baking sheet, spaced about 1 inch apart.
Bake for 18 minutes or until tops are golden brown and a toothpick inserted comes out clean.
Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm with butter, gravy, or cranberry sauce.

Notes

Use cold butter and avoid overmixing to keep biscuits tender and flaky.
If stuffing is too dry, moisten with a splash of broth before adding to dough.
Dough can be made up to 24 hours in advance and stored in the fridge.
Baked biscuits freeze well—wrap individually and reheat at 300°F for 8–10 minutes.

Find it online: https://www.cookwithbenchi.com/stuffing-biscuits/