Recipe taken from Bon Appetit magazine last year.

Stuffing Biscuits


Herewith The What You Need!
1 tbsp kosher salt
1 tbsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 1/2 tsp black pepper
4 cups AP flour
1 cup (2 sticks) cold butter, cut into small pieces
4 scallions, thinly sliced
3 tbsp finely chopped rosemary
3 tbsp finely chopped sage
1 heaping tbsp fennel seed
1 1/2 cups chilled buttermilk, plus more for brushing

What You Do With What You Need!
1. Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Add butter; using your fingers, toss the pieces in the flour and squish them until you have some flat quarter-size pieces and some smaller pea-size pieces. Add the spices and scallions; toss to evenly distribute.
2. Add buttermilk; stir with a fork to create a shaggy dough. Turn out onto a floured surface and knead once or twice to incorporate. Pat into an 8x10 rectangle; cut crosswise and stack one piece on top of the other; turn the long side toward you, cut it crosswise again and stack it again. Turn the long side back to you, pat back into an 8x10 rectangle and cut into 12 pieces. Place on a parchment paper-lined baking sheet and freeze 10 minutes.
3. Preheat oven to 425F. Brush buttermilk over the biscuits and bake, turning the pan halfway through, 22-26 minutes or until golden brown.



Verdict: It looks, smells, and tastes like stuffing, so yay. Nicely crunchy on the outside and moist and chewy inside.