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Easy Stuffing Biscuits

Stuffing biscuits bake with poultry seasoning, onion powder, and celery seed for a savory twist on classic buttermilk biscuits. They rise with tender, flaky centers and golden tops in just 12 to 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour divided
  • 1 tbsp all-purpose flour remaining, divided
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp poultry seasoning
  • 0.5 tsp onion powder
  • 0.25 tsp celery seed
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.75 cup buttermilk cold

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 425°F and line a baking sheet with parchment paper.
  2. Whisk 2 cups of the flour with the baking powder, salt, poultry seasoning, onion powder, and celery seed in a large bowl.
  3. Cut in the cold butter with a pastry cutter or fingertips until the mixture has pea-size pieces.
  4. Stir in the buttermilk just until a shaggy dough forms.
  5. Sprinkle the remaining 1 tablespoon flour on a work surface and turn out the dough.
  6. Gently pat the dough into a 3/4-inch-thick round.
  7. Cut out 8 biscuits with a 2 1/2-inch cutter, gathering and patting the scraps once if needed.
  8. Arrange the biscuits on the prepared baking sheet.
  9. Bake for 12 to 15 minutes, until risen and golden on top.
  10. Let rest for 5 minutes before serving.

Notes

For tender biscuits, handle the dough gently and avoid overworking it. Store leftovers in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free option, use plant-based butter and unsweetened plant-based buttermilk.