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Author Notes: My favorite stuffing at Thanksgiving has always been cornbread - at least in theory. My results in practice have been that the cornbread tends to be a little lost, broken up into crumbs, not as flavorful as I had hoped. So last year, in my never ending quest to make a delicious biscuit that was, in fact, not a hockey puck, I thought - why not use a biscuit for the stuffing this year? So I had my husband, the real baker in the house, work through some basic recipes for buttermilk biscuits (for the tenderness) and we added a little cheddar cheese for the flavor. We dressed up the stuffing with some basic fall flavors and were amazed at the results. The biscuit, when slightly soaked with the broth and flavors of the surrounding stuffing, became creamy and held up, crispy on the top. Really a heavenly stuffing recipe. - meganvt01
Serves 8 - 10
Cheddar Buttermilk Biscuits
- 1 3/4 cups all purpose flour (plus more if needed)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cut into cubes (cold!)
- 3/4 cup buttermilk
- 3/4 cup grated sharp cheddar cheese
- Preheat the oven to 425. Combine the dry ingredients (flour, baking powder, baking soda, and salt) in the based of your food processor. Pulse a few times to combine.
- Add the butter (still cold from the fridge) and pulse until the mixture resembles a coarse meal. Add the buttermilk to the butter/flour mix until the dough comes together. If the mixture is too wet, add a bit more flour. Pulse a few more times to incorporate the grated cheddar cheese.
- Put the dough on a floured work surface and knead gently a few times. Pat the dough into a disc about 1" thick. Use a 2" biscuit cutter and slice up the biscuits.
- Place the biscuits onto an ungreased baking sheet. And bake for approximately 20 minutes, until golden brown.
- Let the biscuits cool completely. Then cut the biscuits into 1 inch pieces and let them sit in an open paper bag overnight to dry out slightly. If you don't have a day to wait then place the pieces in a 350 oven on a cookie sheet until they are slightly dry.
- 1 pound italian sausage (I use turkey sausage but you can use whatever you like - or mix sweet and spicy as well). If you use links instead of bulk, remove from casings).
- 1/2 stick of butter
- 2 large sweet onions, diced
- 5 celery stalks, diced
- 1/4 cup flat leaf parsley, chopped
- 2 tablespoons chopped sage
- 8 ounces mushrooms, diced (you can use button, cremini - whatever you like)
- 2 eggs, lightly beaten
- 2 cups chicken stock
- Preheat the oven to 350. In a large skillet, set to medium, cook the sausage until no longer pink. Remove from skillet.
- Add the butter, onions, and celery and cook for 10 minutes. Add the mushrooms, parsley, and sage and cook for an additional 5 minutes. Season with salt and pepper.
- In a large bowl, combine biscuit pieces, sausage, vegetable mixture, egg, and chicken broth, and stir to combine. Place the mixture in a large, buttered baking dish.
- Bake the stuffing, uncovered for 30 - 40 minutes until crispy on the top.
- This recipe was entered in the contest for Your Best Stale Bread
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