Biscuit Dressing

From Cook's Country | October/November 2012

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.… read more

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.

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Serves 10 to 12

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.

Ingredients

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