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Buttermilk Sage Biscuit Dressing

Servings: 12

Leaving the biscuits out on the counter for a day or two ensures they’ll soak up all the flavor of the celery, onion, (more) sage, and broth. On a scale of dry to wet, this dressing leans firmly in the direction of the former. Feel free to adjust the amount of broth based on your dressing preference.


  • 10 Tbs. butter, divided
  • 2 medium yellow onions, peeled and diced (3 cups)
  • 1 bunch celery stalks, diced (3 cups)
  • Kosher salt and freshly ground black pepper
  • 8 cups day-old Buttermilk Sage Biscuits, torn or broken into rough cubes (some small and some a little larger)
  • 1/2 cup minced fresh sage leaves
  • 3 to 4 cups turkey, chicken, or vegetable broth


Preheat the oven to 375°F. Heat 4 Tbs. butter in a 12-inch cast-iron skillet over medium heat. Add the onions, celery, and salt and pepper to taste. Cook until slightly softened, about 5 minutes.

Transfer to a large bowl. Add the torn biscuits and sage, and mix well to combine.

In the same skillet over medium heat, melt 3 Tbs. butter. Add the biscuit mixture. Add broth and stir to moisten. Dot with remaining 3 Tbs. butter, and season to taste with salt and pepper.

Bake until brown and crispy on top, 40 to 50 minutes. I like to broil the top for 1 to 2 minutes just before serving. Serve immediately.


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