If you crave the toasty, aromatic flavors of stuffing but want something extra special on your holiday table—or you just love biscuits with a twist—these Herb-Infused Stuffing Biscuits are about to become your new favorite comfort food. Picture fluffy biscuits kissed with sage, rosemary, and thyme, nestled with sweet, sautéed onions and a hint of buttermilk richness. They’re golden on the outside, pillowy inside, and deliver that cozy, savory stuffing experience in every bite. Whether you serve them for brunch, with a big festive feast, or just sneak one as a snack, you’ll quickly see why Herb-Infused Stuffing Biscuits are my not-so-secret celebration staple.

Herb-Infused Stuffing Biscuits Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the key to any reliable biscuit recipe, and each ingredient here pulls its weight for perfect flavor and texture in every batch of Herb-Infused Stuffing Biscuits. From the earthiness of dried sage to the richness of buttermilk, you’ll taste (and appreciate) every thoughtfully chosen element.

All-purpose flour: The foundation of the biscuits, providing structure and a tender crumb.
Baking powder: Essential for that satisfying lift, making your biscuits beautifully fluffy.
Baking soda: Works alongside buttermilk for extra softness and rise.
Salt: Just the right amount brings all the flavors together.
Dried sage: The classic herb for that unmistakable stuffing aroma and taste.
Dried rosemary (crushed): Just enough to add depth and a hint of piney fragrance.
Dried thyme: A subtle, slightly minty note that brightens each bite.
Unsalted butter (cold and cubed): The key to flaky layers and that irresistible golden crust.
Buttermilk: Adds moisture and signature biscuit tang—cold is best!
Chicken or vegetable broth: This clever liquid infuses the biscuits with unmistakable stuffing flavor.
Finely sautéed onion: Soft and savory, it melts into the dough for subtle sweetness.
Fresh chopped parsley (optional): Adds a touch of color and freshness right before serving.

How to Make Herb-Infused Stuffing Biscuits

Step 1: Prep Your Oven and Baking Sheet

Begin by preheating your oven to 425 °F (220 °C)—this high heat is the secret to biscuits that puff up tall and develop gorgeous golden tops. Line your baking sheet with parchment paper so the biscuits won’t stick, and have everything set up before you mix (these come together fast!).

Step 2: Mix the Dry Ingredients and Herbs

Grab a medium mixing bowl and whisk together the flour, baking powder, baking soda, salt, and all those fragrant herbs: sage, rosemary, and thyme. This step ensures the leaveners and seasonings are evenly spread throughout the dough, guaranteeing consistent flavor in every Herb-Infused Stuffing Biscuit.

Step 3: Cut in the Butter

Drop your cold, cubed butter into the flour mixture. Use a pastry cutter, fork, or your fingers to “cut” it in until the texture looks like coarse crumbs (think: slightly chunky sand with a few pea-sized bits). Keeping the butter cold is key—it creates tender, flaky layers in the finished biscuits.

Step 4: Stir in Wet Ingredients and Onions

Now it’s time to add the magic: gently stir in the cold buttermilk, flavorful broth, and those finely sautéed onions. Mix until your dough just comes together—don’t worry about a few streaks of flour, and resist the urge to overmix. The less you work it, the lighter your Herb-Infused Stuffing Biscuits will be.

Step 5: Shape and Bake

Scoop rounded tablespoons of biscuit dough onto your prepared baking sheet, leaving a couple of inches between each. There’s no fussing with rolling or cutting—just rustic, perfectly imperfect mounds. Slide the tray into the oven and bake for 12 to 15 minutes, until the biscuits are beautifully golden on top and you can smell those irresistible stuffing herbs wafting through your kitchen.

Step 6: Finish and Serve

If you love a little sparkle, brush the piping-hot biscuits with melted butter and sprinkle with fresh chopped parsley. Serve these Herb-Infused Stuffing Biscuits right away for maximum warmth and fluffiness—trust me, good luck resisting them fresh out of the oven!

How to Serve Herb-Infused Stuffing Biscuits

Garnishes

For a finishing touch that elevates your Herb-Infused Stuffing Biscuits, a delicate brush of melted butter is all it takes to create a glossy, irresistible sheen. Sprinkle over a handful of fresh parsley or even extra cracked black pepper to highlight their herbal notes and liven up the color.

Side Dishes

These biscuits thrive alongside all the classic comfort mains: roast turkey, juicy chicken, or a showstopping vegetarian pot pie. They also adore creamy sides like mashed potatoes or a tangy cranberry sauce—their savory edge is made for soaking up gravy. Breakfast fans, slip them beside scrambled eggs or crispy bacon for a savory start to your morning.

Creative Ways to Present

Split the biscuits and use them as a creative twist on sliders, filled with leftover turkey or roast veggies and a dollop of cranberry relish. Or, for a wow-worthy holiday breadbasket, weave them among traditional dinner rolls for a “surprise and delight” factor. For entertaining, try skewering mini Herb-Infused Stuffing Biscuits with cocktail picks alongside cheese cubes or olives for an herby little nibble.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover Herb-Infused Stuffing Biscuits tightly in foil or place them in an airtight container. They’ll stay tender at room temperature for about one day or refrigerate up to three days for maximum freshness.

Freezing

To freeze, arrange fully cooled biscuits on a baking sheet and flash-freeze until solid, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to two months—simply thaw at room temperature or pop into a warm oven straight from the freezer when you need them.

Reheating

For best results, warm the biscuits in a 350 °F (175 °C) oven for about 5–7 minutes until heated through; this brings back their crisp edges and fluffy centers. If you’re short on time, a short zap in the microwave works too (though the oven keeps the outsides crispier). Add a brush of butter before serving if you like.

FAQs

Can I use fresh herbs instead of dried?

Absolutely! If swapping in fresh herbs, use about three times the amount listed for dried (so, 3 teaspoons fresh sage instead of 1 teaspoon dried, etc.). Chop them finely and add for a vibrant, aromatic punch to your Herb-Infused Stuffing Biscuits.

Can I make these ahead for a holiday meal?

Yes, you can! Prepare and bake the Herb-Infused Stuffing Biscuits up to a day ahead, then rewarm just before serving. They freeze wonderfully as well, making them a lifesaver for busy holiday schedules.

What if I don’t have buttermilk?

You’re in luck—you can easily make a substitute by combining 1/3 cup milk with 1 teaspoon vinegar or lemon juice and letting it sit for a few minutes. This adds just the right tang and moisture for the classic biscuit texture.

Can I make Herb-Infused Stuffing Biscuits gluten-free?

Definitely! Swap in your favorite gluten-free all-purpose flour blend, and check that your broth and baking powder are certified gluten-free. The texture will be slightly different, but the herby, savory flavors will still shine through.

How do I know when the biscuits are done?

The tops should be deeply golden brown and the centers set and springy to the touch. If unsure, gently lift a biscuit—a firm, crisp underside is your green flag for perfect Herb-Infused Stuffing Biscuits.

Final Thoughts

I can’t wait for you to savor these Herb-Infused Stuffing Biscuits—whether it’s at your next gathering or a cozy night in, they never fail to spark smiles. Give them a whirl, and don’t be surprised when they disappear faster than the main course!

Herb-Infused Stuffing Biscuits Recipe