Stuffing Drop Biscuits Recipe — Both of your favorite Thanksgiving sides combined into one! Can’t wait to make a Thanksgiving leftover sandwich with these!
Happy weekend-ing friends!
I’m coming at cha today instead of Friday, because it’s time to represent the Recipe Redux crew!
Here’s the theme for November:
Creative Quick Breads
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Don’t get me wrong, I love a thick, warm slice of banana or pumpkin bread fresh out of the oven (and slathered with a generous schmear or cream cheese I might add), but they’re just so…basic. There I said it.
So in true weirdo fashion, I wanted to step outside the bread box, and make something savory this time around. And with the final countdown until turkey comatose is upon us, I felt a little inspired to weave my favorite side dish (STUFFING!) into yet another pillow of carby love.
Enter, the drop biscuit. I was never one to make any baked good that included the words “flaky” or “tender”. I could however, make a mean hard-as-a-rock pie crust, and magical crumble-at-first-bite scones like no other.
So the idea of kneading, rolling, and cutting biscuits doesn’t exactly flow in my culinary vocabulary. Drop biscuits however, are as simple as pour, mix, plop…or I guess drop if we’re being politically correct and all. Can’t get much easier than that!
I even take my biscuit ease to the extreme, and buy a biscuit mix, so I can spare my square of a kitchen counter one more day of a bloodbath of flour and baking powder. Plus, preparing a Thanksgiving meal isn’t exactly the poster child of spare time to be cutting butter into flour, and kneading dough precisely 12.275 times.
- 3 cups biscuit mix ( I used Bisquick Heart Smart)
- ¼ cup celery, diced
- ¼ cup onion, diced
- 1 cup boxed stuffing mix
- ½ teaspoon poultry seasoning
- 1 cup chicken stock*
- ¼ cup dried cranberries or figs (optional)
- Preheat oven to 450 degrees.
- Coat baking sheet with cooking spray, and set aside.
- In a large bowl, combine biscuit mix, diced vegetables, poultry seasoning, and stuffing mix.
- Add in chicken stock, and stir just until dough forms. Add more chicken stock a tablespoon at a time if mixture is too dry.
- Stir in dried fruit if using.
- Drop biscuits on greased cookie sheet, and bake 8-10 minutes, or until golden brown.
Feel free to use your own biscuit mix and even homemade stuffing recipe, but if you’re not Martha Stewart or a wizard, I suggest finding ones that don’t have any trans fats, or partially hydrogenated oils in them. I used Bisquick Heart Smart and a store brand stuffing mix, since both passed the trans fat free test.
And since there’s not a smidgen of butter in this recipe, giving one of these bad boys hot out of the oven a little butter love is highly recommended to enhance your experience.
Check out all the other quick bread lovin’ this month below!
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Make it a great day!
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