biscuits banner 1.jpg — Thanksgiving Stuffing Biscuits

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

These biscuits taste exactly like classic Thanksgiving stuffing, which is my favorite Thanksgiving dish. They are a bit decadent, but hey...it's a holiday! Feel free to sub stuffing if you want for these biscuits. Nestle right next to your turkey and dribble with turkey or mushroom gravy. Even better, toast them for the day after Thanksgiving and use them for turkey sandwiches. Just add the cranberry sauce for a complete Black Friday meal ;)

Chadwick’s Checklist

What you need to know before you cook.

Line the baking sheet with parchment.
Use a 1½-2” biscuit cutter.
Keep the butter very cold before using.

SERVING SIZE: 15-17 biscuits PREP TIME: 20 mins COOKING TIME: 20 mins

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter + 6 tablespoons very cold unsalted butter (one whole stick)
1 cup celery, thinly sliced
1 cup sweet onion, finely diced
1 cup carrots, finely diced
1 teaspoon kosher salt
2¼ cups all-purpose flour + more for dusting
1¼ tablespoons baking powder
1 teaspoon baking soda
1 teaspoon celery salt
2 teaspoons poultry seasoning
1 tablespoon finely chopped fresh sage
1 tablespoon fresh thyme leaves
¾ cup full fat sour cream
½ cup very cold water
Flake salt for finishing

Directions

Pre-heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Add the olive oil and 2 tablespoons of butter to a skillet and melt on medium-high heat. Add the celery, onion, carrot and salt to the pan and cook 10-12 minutes, or until soft. Transfer to a plate and place in the refrigerator for at least 30 minutes.
Place the 2 cups of flour in a large bowl and whisk well to aerate. Add the baking powder, baking soda, celery salt, poultry seasoning, sage and thyme. Whisk well.
Drop the butter and roll in the dry mixture to coat. Grate on the large holes of a box grater. Using your fingers, shake the butter pieces in the bowl to fully coat and evenly disperse in the flour mixture.
Remove the vegetable mixture from the refrigerator. Add the ¼ cup flour and toss to fully coat all the vegetable pieces. Add to the bowl with the flour mixture and shake the vegetable pieces with your fingers to fully incorporate.
In a small bowl, mix together the sour cream and water.
Make a well in the center of the dry ingredients. Add the thinned sour cream. Gently mix with a heavy handled rubber spatula to bring the dough together. If the dough is still too dry, add one tablespoon of cold water at a time until the dough forms.
Turn the dough onto a lightly floured, clean surface and pat out into a long rectangle to 1" thick. Sprinkle with flour. Fold the dough in thirds like a letter. Pat it down again to a 1” rectangle again, sprinkle with flour and fold in thirds. Do that one more time.
Cut the biscuits straight down with a well-floured 2" biscuit cutter. Place on the baking sheet. Bring the dough scraps gently together with your hands and pat out to 1” thick and cut again. Place those biscuits on the baking sheet.
Lightly sprinkle flake salt on the tops.
Bake 14-16 minutes until the biscuits are golden brown on top. Remove from the oven and place the baking sheet on a wire rack to cool for 5-10 minutes
Serve with turkey or mushroom gravy. Or slather on soft, delicious butter.