Recipe: Stuffing Biscuits

Whatever you’re celebrating, the best holiday moments happen around the dinner table. And we’ve got this year’s menu covered, with a table full of please-a-crowd dishes that put a modern twist on old faves. Here’s to keeping the festivities (and flavours) flowing.

Stuffing Biscuits

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

This fun mashup between stuffing and biscuits delivers the best of both worlds. While a delicious addition to your holiday table, they also make an epic biscuit sandwich with leftovers the next day.

Ingredients

3 cups all-purpose flour, plus extra for dusting

1 cup spelt flour

1 tbsp baking soda

¼ tsp baking powder

1 tsp granulated sugar

1 tsp kosher salt

1½ tsp freshly ground black pepper

1 cup chilled unsalted butter, cut into small pieces

4 scallions, trimmed and thinly sliced

3 tbsp fresh rosemary leaves, finely chopped

3 tbsp fresh sage leaves, finely chopped

1 tbsp fresh thyme leaves, chopped

1½ tsp celery seed

1½ cups chilled buttermilk, plus extra for brushing

Place rack in middle of oven before preheating to 425°F. In a large bowl, whisk together all purpose flour, spelt flour, baking soda, baking powder, sugar, salt and pepper until well combined. Add butter to bowl and, using your fingers, work into dry ingredients until you have a sandy mixture with some smaller pea-size butter pieces. Add scallions, rosemary, sage, thyme and celery seed before tossing mixture gently to evenly distribute everything. Pour buttermilk over mixture and incorporate it in with a fork just until a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead once or twice to incorporate any loose pieces. Pat and press dough into a 1-inch-thick rectangle. Using a large knife, cut in half crosswise, then stack one piece on top of the other.

Turn rectangle so a long side is closest to you, press until it is once again a 1-inch-thick rectangle, then cut in half crosswise again. Stack one piece on top of the other. Repeat this process one more time to help build layers into your biscuits.

Turn dough and pat again into a 10-by-8-inch rectangle. Cut into 12 even pieces. Place biscuits on a parchment-lined baking sheet, spacing evenly, before popping sheet in freezer for 10 minutes.

Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown (about 22 to 26 minutes). Let sit on baking tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Recipe and food styling by Lawren Moneta
Prop styling by Nicole Sjostedt
Photography by Mark Gibbon

This recipe was originally published in the November/December 2023 issue of Western Living magazine.