Easy Stuffing Biscuits

I love these Easy Stuffing Biscuits—light, buttery biscuits flavored with savory stuffing seasoning. They’re soft inside, golden outside, and perfect alongside turkey or chicken, or even on their own as a comforting side.

Why I’ll Love This Recipe

I’ll love these biscuits because they combine classic stuffing flavor with the flaky texture of homemade biscuits. They’re quick to put together, packed with herbs and seasoning, and serve as a flavorful side or bread option with any meal. I enjoy them warm, fresh from the oven, smothered in butter or gravy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Poultry seasoning or all-purpose stuffing seasoning

• Unsalted butter, cold and cubed

• Milk or buttermilk

• Optional: garlic powder, onion powder, or dried parsley

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I whisk together flour, baking powder, salt, and poultry or stuffing seasoning—and any optional garlic powder or parsley.

3. I cut in cold butter until the mixture becomes coarse crumbs with pea-size bits.

4. I pour in milk or buttermilk and stir just until the dough comes together—it stays a bit shaggy.

5. I turn out the dough onto a lightly floured surface, pat it into a ¾-inch thickness, and use a biscuit cutter or jar lid to cut rounds. I don’t twist the cutter to preserve lift.

6. I place the biscuits close together on the baking sheet so they rise tall and bake for 12–15 minutes, until golden on top.

7. I brush the hot biscuits with a bit of melted butter immediately after they come out of the oven.

Servings and timing

• Makes: about 8–10 biscuits depending on cutter size

• Prep Time: 10 minutes

• Bake Time: 12–15 minutes

• Total Time: about 25 minutes

Variations

• I mix in shredded cheese like sharp cheddar or Parmesan for more savory richness.

• I substitute buttermilk with plain yogurt thinned with milk for tangy tenderness.

• I use a combination of dried thyme, sage, and rosemary if I don’t have pre-mixed seasoning.

• I slice biscuits in half after baking and toast them for breakfast sandwiches.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to two days. To refresh them, I warm them in a 350°F oven for 5–7 minutes until heated through and crisped outside. I avoid microwaving to preserve their flaky texture. I also freeze cooled biscuits in a sealed bag, and when ready I bake them directly from frozen for a few extra minutes.

FAQs

What flavor should I expect?

They taste buttery and soft, with savory notes from stuffing seasoning—herby and slightly earthy.

Can I use pre‑made stuffing mix?

Yes—I can crush up a dry mix or seasoning packet and stir it into the flour blend before adding butter.

Can I make these without butter?

I could substitute cold vegetable shortening or cold coconut oil—but the flavor and flakiness work best with butter.

Are they best fresh?

Yes—they’re fluffiest and most flavorful fresh from the oven. Reheated works well too when warmed properly.

Can I double the recipe?

Absolutely—I can easily double ingredients and bake in batches or use two baking sheets simultaneously.

Conclusion

These Easy Stuffing Biscuits bring together simple biscuit dough with herb-forward seasoning for a delicious side that’s both comforting and flavorful. They come together quickly, bake up beautifully golden, and always pair well with hearty meals or alone as savory treats.