Biscuit Dressing
By America's Test KitchenPublished on August 23, 2012
Time
1¾ hours, plus 30 minutes cooling
Yield
Serves 10 to 12
Ingredients
BISCUITS
3 cups (15 ounces/425 grams) all-purpose flour 1 tablespoon baking powder ¾ teaspoon baking soda 1 ½ teaspoons sugar 1 ¼ teaspoons salt 1 ½ cups buttermilk, chilled12 tablespoons unsalted butter, meltedDRESSING
2 tablespoons unsalted butter 2 onions, chopped fine3 celery ribs, minced2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 1 ½ teaspoons pepper 1 teaspoon salt 4 cups low-sodium chicken broth 4 large eggsBefore You Begin
Flour your fingers to keep the biscuit dough from sticking in step 2. The biscuits can be baked and cooled a day ahead of time and stored at room temperature.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Combine buttermilk and melted butter in bowl and stir until butter forms clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated.
- Using floured fingers, break off 1-inch pieces of dough and scatter evenly on baking sheets. Bake until tops are deep golden brown, about 25 minutes, rotating and switching baking sheets halfway through. Let biscuits cool on baking sheets. When biscuits are cool enough to handle, crumble into ½-inch pieces into large bowl.
- Grease 13 by 9-inch baking dish. Melt butter in 12-inch 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 until fragrant, about 30 seconds. Add vegetable mixture to bowl with biscuits.
- Whisk broth and eggs together in bowl. Add broth mixture to biscuits and vegetables and stir gently to combine. Let sit until biscuits have softened slightly, about 3 minutes. Transfer to prepared baking dish and press gently into even layer. Bake dressing on lower-middle rack until top is golden brown and crisp, 35 to 40 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve.
for the biscuits
for the dressing
Time
1¾ hours, plus 30 minutes coolingYield
Serves 10 to 12Ingredients
BISCUITS
3 cups (15 ounces/425 grams) all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons sugar
1 ¼ teaspoons salt
1 ½ cups buttermilk, chilled
12 tablespoons unsalted butter, melted
DRESSING
2 tablespoons unsalted butter
2 onions, chopped fine
3 celery ribs, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 ½ teaspoons pepper
1 teaspoon salt
4 cups low-sodium chicken broth
4 large eggs
Test Kitchen Techniques
Ingredients
BISCUITS
3 cups (15 ounces/425 grams) all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons sugar
1 ¼ teaspoons salt
1 ½ cups buttermilk, chilled
12 tablespoons unsalted butter, melted
DRESSING
2 tablespoons unsalted butter
2 onions, chopped fine
3 celery ribs, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 ½ teaspoons pepper
1 teaspoon salt
4 cups low-sodium chicken broth
4 large eggs
Test Kitchen Techniques
Ingredients
BISCUITS
3 cups (15 ounces/425 grams) all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons sugar
1 ¼ teaspoons salt
1 ½ cups buttermilk, chilled
12 tablespoons unsalted butter, melted
DRESSING
2 tablespoons unsalted butter
2 onions, chopped fine
3 celery ribs, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 ½ teaspoons pepper
1 teaspoon salt
4 cups low-sodium chicken broth
4 large eggs
Test Kitchen Techniques
Why This Recipe Works
It’s not as traditional as bread stuffing, but we wanted a recipe for Southern biscuit dressing worthy of a place on the holiday table. Mixing, rolling, and stamping out individual biscuits was time-consuming; luckily, a dump-and-stir biscuit method works just as well with much less effort. Traditional recipes use day-old biscuit “crumbs” for this dish; we discovered that pinching off and baking tiny pieces of dough achieved the same result. Getting the moisture level right was key to avoiding soggy dressing, and a few eggs added structure and richness.
Before You Begin
Flour your fingers to keep the biscuit dough from sticking in step 2. The biscuits can be baked and cooled a day ahead of time and stored at room temperature.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, sugar, and salt together in large bowl. Combine buttermilk and melted butter in bowl and stir until butter forms clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated.
- Using floured fingers, break off 1-inch pieces of dough and scatter evenly on baking sheets. Bake until tops are deep golden brown, about 25 minutes, rotating and switching baking sheets halfway through. Let biscuits cool on baking sheets. When biscuits are cool enough to handle, crumble into ½-inch pieces into large bowl.
- Grease 13 by 9-inch baking dish. Melt butter in 12-inch 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 until fragrant, about 30 seconds. Add vegetable mixture to bowl with biscuits.
- Whisk broth and eggs together in bowl. Add broth mixture to biscuits and vegetables and stir gently to combine. Let sit until biscuits have softened slightly, about 3 minutes. Transfer to prepared baking dish and press gently into even layer. Bake dressing on lower-middle rack until top is golden brown and crisp, 35 to 40 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve.
for the biscuits
for the dressing
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