Autumn Biscuits with Turkey Filling
The feeling of autumn is in the air where I live in Washington State, which puts me in the mood for getting back into the kitchen. With the summers being as hot as they are, I don't cook or bake much. I stick mainly to salads and fruit.
While I was lying in bed the other morning for whatever reason, I was thinking about fall recipes and what sounded good. This is what I came up with. It turned out so delicious!
I decided to give it an autumn name, but this recipe would be good anytime. If you are not ready to think of fall yet, be sure to save this recipe for when you are ready.
I also highly recommend that you use the biscuit recipe by itself when you want to serve biscuits with your dinner. They taste great with a dollop of butter on top.
Enjoy!
~Dana
Autumn Biscuits with Turkey Filling
Biscuit Ingredients
4 to 5 large mushrooms, chopped fine
8 bacon strips, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
1/4 cup chopped onion
2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon salt
8 tablespoons salted butter
1-1/2 cups buttermilk
1 teaspoon garlic salt
1 teaspoon garlic powder
1 tablespoon chopped fresh chives
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| Autumn Biscuits |
Before you start the biscuits, place 1 cup dried cranberries in a small saucepan and add water up to an inch above the cranberries. Bring to a boil, remove from heat, and let them soak for about half an hour or more. Then drain them, reserving the liquid for another use. The cranberries will go into the turkey filling.
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| Mushrooms and bacon |
Biscuit Instructions
1. Place the chopped mushrooms and bacon into a saucepan. Cook the mushrooms down in the bacon grease. Sauté until the bacon is crisp. Set aside.
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| Vegetables for biscuits |
2. Sauté the celery, carrots and onion in about a tablespoon of the bacon grease left over from cooking the mushrooms and bacon. Discard any extra bacon grease. Saute the vegetables until soft, set aside to cool.
3. In a large bowl, combine the bread flour, baking powder, baking soda, sugar and salt. Set aside.
4. In a microwaveable bowl, place 4 tablespoons of butter and melt in the microwave. Let it cool slightly, then add the buttermilk. Whisk the ingredients together well.
5. Add the buttermilk mixture to the flour mixture and stir well with a wooden spoon. Then add the cooled vegetables and half of the bacon-mushroom mixture, reserving the rest for the turkey filling. Combine all the ingredients well.
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| Biscuit dough in skillet before baking |
6. Spray a large, well-seasoned cast iron skillet with non-stick cooking spray. Using a large ice cream scoop, overfill it slightly with dough and drop the biscuits into the skillet, leaving some space between them.
7. Bake in a preheated 425-degree F oven for 12 minutes. While the biscuits are baking, melt the other 4 tablespoons of butter and add the garlic salt, garlic powder and chopped chives. After 12 minutes of baking, remove the biscuits from the oven and brush the tops liberally with the butter mixture. Place them back in the oven to bake for about 10 more minutes. They are done when golden brown.
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| Baked Autumn Biscuits in skillet |
8. Remove from oven and let the biscuits cool completely. Make the turkey filling while they are cooling.
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| Autumn Biscuit served with turkey filling |
Turkey Filling Ingredients
4 cups chopped cooked turkey
1 cup dried cranberries
1 whole apple, cored and chopped
1/2 cup slivered carrots
1/2 cup chopped celery
1 cup whipped cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
poultry seasoning, to taste (optional)
Italian seasoning, to taste (optional)
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| Turkey filling |
Turkey Filling Instructions
1. In a large bowl, toss together the chopped turkey, soaked cranberries, chopped apple, carrots, celery and remaining bacon-mushroom mixture left over from making the biscuits.
2. In a small bowl, stir together the cream cheese, sour cream, mayonnaise, salt, pepper and poultry or Italian seasoning if using. Taste, and add more salt and pepper if desired. Pour this dressing over the turkey mixture and combine well. If the mixture seems too dry add a little more mayonnaise.
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| Sliced Autumn Biscuits |
To Assemble
The biscuits should be cool by the time you finish making the turkey filling. Slice them in half, put some filling on the bottom half of each, and place the biscuit tops on the filling. These are eaten like sandwiches.
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| Autumn Biscuits spread with turkey filling |
Notes
a. If you can buy slivered carrots, they are much easier to chop finely than whole carrots.
b. Boiling and soaking your dried cranberries makes them plump and soft - well worth the effort when using them in recipes.
c. Save the water that the dried cranberries are soaked in. It adds a great taste to cake and bread recipes. You can also pour it into an ice cube tray. Once frozen, it makes lovely ice cubes in cold drinks.
Printable Recipe Pages
copyright 2025, Dana Meier, My Olde Country Home
My Olde Country Home cookbook series:
Vol. 1 - Olde Fashioned Christmas Desserts
Vol. 2 - Vintage Cookie Recipes
available on Amazon®
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