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All the herby and aromatic flavors of a classic Thanksgiving stuffing—sage, rosemary, fennel seed, oniony scallion–are packed into this tender biscuit. Stacking pieces of dough before rolling out ensures plenty of tall, buttery layers. If you have any extra biscuits after The Big Meal, store them in an airtight container at room temperature overnight and prepare to have the most festive biscuits and gravy (featuring leftover Thanksgiving gravy, of course!) for breakfast the next morning.

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Makes 12


Tbsp. Diamond Crystal kosher or 1¾ tsp. Morton kosher salt


Tbsp. baking soda


tsp. baking powder


tsp. sugar

tsp. freshly ground black pepper


cups (500 g) all-purpose flour, plus more for surface


cup (2 sticks) chilled unsalted butter, cut into small pieces


scallions, thinly sliced


Tbsp. finely chopped rosemary


Tbsp. finely chopped sage


(heaping) Tbsp. fennel seeds

cups chilled buttermilk, plus more for brushing


Step 1

Place a rack in middle of oven; preheat to 425°. Whisk salt, baking soda, baking powder, sugar, pepper, and 4 cups flour in a large bowl. Add butter and, using your fingers, work into dry ingredients, smashing and flattening and tossing to coat with flour, until you have some flat quarter-size pieces and some smaller pea-size pieces. Add scallions, rosemary, sage,and fennel seeds and toss to evenly distribute. Add 1½ cups buttermilk and stir mixture with a fork just until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead once or twice to incorporate any loose pieces.

Step 2

Pat dough into a 10×8″ rectangle. Using a large knife, cut in half crosswise, then stack 1 piece on top of the other. Turn rectangle so a long side is closest to you and cut dough in half crosswise again. Stack 1 piece on top of the other. (This process will build layers into your biscuits.) Turn dough and pat again into a 10×8″ rectangle. Cut into 12 even pieces (you should have a grid of 4 on the long sides and 3 on the short sides). Place biscuits on a parchment-lined baking sheet, spacing evenly, and freeze 10 minutes.

Step 3

Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown, 22–26 minutes.

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