Biscuit Dressing for Your Holiday Table

From Carrie Morey's Hot Little Suppers cookbook

Biscuit Dressing for Your Holiday Table


  • • 4 tablespoons butter, divided
  • • 1 ½ cups diced onion
  • • 1 cup diced celery
  • • Salt and freshly ground coarse black pepper, to taste
  • • Day-old biscuits (8-12 total)
  • • 1 tablespoon minced fresh sage
  • • 2 cups chicken or vegetable broth

You may already know that biscuits make the perfect dinner rolls, especially our hot little biscuit size! But biscuits can be incorporated across your holiday tables, like in a savory biscuit dressing (or “stuffing” for those outside the South). Made from day-old buttermilk biscuits, this recipe ensures that no biscuit goes to waste! With crispy, crunchy day-old biscuits, and only a handful of other ingredients that are always on hand for holiday cooking, this dressing is simple and delicious. You’ll want to make it every year for turkey dinner – and maybe even outside of the holiday season!

Inspired by Carrie Morey's Hot Little Suppers cookbook Cornbread Dressing recipe, Carrie incorporates butter, onion, celery, sage, broth, and biscuits, of course!

Biscuit Dressing on Thanksgiving Table with Gourds


  1. In a medium-sized skillet, heat 1 tablespoon of the butter over medium heat.

  2. Add the onions, celery, and salt and pepper. Sauté until the vegetables are slightly softened, about 5 minutes. Transfer the vegetables to a large bowl.

  3. Break up the day-old biscuits into large, uneven pieces. Transfer to a bowl with sage. Mix to combine.

  4. Add 1 tablespoon of butter to you medium-sized skillet. Transfer your biscuits and vegetables to the medium-size skillet. Mix well to combine.

  5. Add the broth and stir to moisten the dressing.

  6. Dot the dressing with the remaining 2 tablespoons of butter and season with salt and pepper.

  7. Bake for 30 minutes, or until golden brown and crispy on top. Serve warm.


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Hot Little Suppers Cookbook

Buttermilk Biscuits

Hot Little Tip

Make some buttermilk biscuits for a quick breakfast or lunch the day before and reserve some to use for your dressing!