Are you looking for an alternative to stuffing your turkey this year? These biscuits might be exactly what you are looking for!


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

1 Tbsp. baking soda

¼ tsp. baking powder

1 tsp. sugar

1½ tsp. freshly ground black pepper

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

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

4 scallions, thinly sliced

3 Tbsp. finely chopped rosemary

3 Tbsp. finely chopped sage

1 (heaping) Tbsp. fennel seeds

1½ cups chilled buttermilk, plus more for brushing



  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.
  2. 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.
  3. Add scallions, rosemary, sage, and fennel seeds and toss to evenly distribute.
  4. Add 1½ cups buttermilk and stir mixture with a fork just until a shaggy dough forms.
  5. Turn out dough onto a lightly floured surface and knead once or twice to incorporate any loose pieces.
  6. 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.)
  7. Turn dough and pat again into a 10×8″ rectangle. Cut into 12 even pieces. Place biscuits on a parchment-lined baking sheet, spacing evenly, and freeze 10 minutes.
  8. Brush top of each biscuit lightly with buttermilk and bake, rotating baking sheet halfway through, until golden brown, 22–26 minutes.

Recipe from