12 Mason Dixie Savory Herb Biscuits, cut into 1/2-inch cubes
1 tablespoon olive oil
1 large onion, finely chopped (about 2 cups)
Kosher salt and freshly ground black pepper to taste
3 stalks celery, finely chopped (about 1 cup)
3 cloves garlic, minced
2 teaspoons minced fresh sage leaves
1 teaspoon fresh thyme leaves, finely chopped
3 cups low-sodium chicken or turkey broth
1 tablespoon butter
How to Bake
Preheat oven to 375 F.
Bake your biscuits according to the package. Do not turn the oven off when pulling biscuits out.
Heat olive oil in a large skillet over medium heat until shimmering. Sautee your onion, celery, and garlic until fragrant. Season with salt, pepper, thyme, and sage. Cook for another 2-3 minutes.
Chop your baked biscuits into ½-inch pieces then add to your onion mixture in the pan.
Add chicken broth to the mixture until biscuits are just wet and gently fold until evenly combined.
Transfer your mixture to a buttered baking dish and top with slices of room temperature butter.
Place pan back into 375 degree oven for 15-20 minutes, or until the top begins to brown.
Enjoy!
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