Biscuit Stuffing Recipe
American · Side dish · 55 min total
A savory, Southern-inspired stuffing made with crumbled buttermilk biscuits, aromatic vegetables, and herbs. Perfect for Thanksgiving or any hearty meal.
20
min prep
min prep
35
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 6 cups crumbled day-old buttermilk biscuits (about 12 medium biscuits)
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups low-sodium chicken or vegetable broth
- 1 large egg, beaten
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 8 minutes. Add garlic, sage, thyme, salt, and pepper; cook 1 minute more.
- Place crumbled biscuits in a large bowl. Pour the vegetable mixture over the biscuits and toss to combine.
- In a small bowl, whisk together broth and beaten egg. Pour over biscuit mixture and stir gently until evenly moistened.
- Transfer to prepared baking dish. Bake uncovered until golden brown and set, about 25-30 minutes. Let rest 5 minutes before serving.
Tips
- Use day-old biscuits for best texture; fresh biscuits may become too mushy.
- To make ahead, assemble stuffing, cover, and refrigerate up to 24 hours. Bake as directed, adding 10 minutes to baking time.
- Add cooked sausage or diced apples for variation.
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