Biscuit Dressing

By á-8559

Biscuit Dressing is a flavorful stuffing recipe that is filled with all the tastes you crave. Flakey, moist biscuits come together with the traditional spices, vegetables, and flavors of the holidays in this recipe. Serve this at your next holiday gathering or anytime you're craving biscuits smothered and baked to crisped perfection.

Ingredients

• BISCUITS:
• 3 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 1/2 cups buttermilk
• 12 tablespoons unsalted butter, melted
• DRESSING:
• 2 tablespoons unsalted butter
• 2 chopped onions
• 3 celery ribs, minced
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons black pepper
• 1 teaspoon salt
• 4 cups low-sodium chicken broth or vegetable broth
• 4 large eggs

Details

Servings 12
Preparation time 60mins
Cooking time 130mins

Preparation

Step 1

BISCUITS:
Heat oven to 400°F. Grease baking sheets. Whisk flour, baking powder, baking soda, sugar, and salt together. Combine buttermilk and melted butter in a separate bowl and stir until butter forms clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated.

Using fingers, break off pieces of dough and scatter evenly on baking sheets. Bake until tops are deep golden brown, about 13 minutes. Let biscuits cool and crumble into 1/2-inch pieces into large bowl.


DRESSING:
Grease 13x9-inch baking dish. Melt butter in a skillet over medium-low heat. Add onions and celery and cook, covered, until softened and lightly browned, 10 to 12 minutes, stirring occasionally. Stir in sage, thyme, pepper, and salt, and cook for 1 to 2 minutes or until the spices are fragrant. Add vegetable mixture to bowl with biscuits.

Whisk broth and eggs together in a bowl. Add broth mixture to biscuits and vegetables, then stir gently to combine. Let sit until biscuits have softened slightly, about 3 minutes. Transfer to baking dish and press gently into an even layer. Bake dressing until top is golden brown and crisp, about 35 to 40 minutes. Let cool for 20 minutes.