MAJ Kusanagi Biscuits

via MAJ Kusanagi #2600 - irc.2600.net

Biscuit Dressing
Serves 10-12

Flour your fingers to keep the dough from sticking in step 2. The biscuits can be baked and cooled a day ahead of time, store at room temperature.

BISCUITS
3 cups (15 oz) all-purpose flour
1 T baking powder
.75 t baking soda
1.5 t sugar
1.25 t salt
1.5 cup buttermilk, chilled
12 T unsalted butter, melted

DRESSING
2 T unsalted butter
2 onions, chopped fine
3 celery ribs, minced
2 T chopped fresh sage
2 T chopped fresh thyme
1.5 t black pepper
1 t salt
4 cups low-sodium chicken broth
4 large eggs

FOR THE BISCUITS
1. Adjust over racks to upper-middle and lower-middle positions and heat over to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. Combine buttermilk and melted butter in a separate bowl and stir until butter forms clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until ust incorporated.

2. Using floured fingers, break off 1 inch pieces of dough and scatter evenly on baking sheets. Bake until tops are deep golden brown, about 25 minutes, rotating and switching baking sheets about halfway through. Let biscuits cool on baking sheets, and when cool enough to handle, crumble into half-inch pieces into a large bowl.

FOR THE DRESSING:
3. Grease 13x9 inch baking dish. Melt butter in 12-inch skillet over medium-low heat. Add onions and celery and cook, covered, until softly and lightly browned, 10 to 12 minutes, stirring occasionally. Add Ssage, thyme, pepper, and salt, and cook until fragrant, about 30 seconds. Add vegetable mixture to biscuits.

4. Whish broth and eggs together in a bowl. Add brothe mixture to biscuits and vegetables and stir gently to combine. Let mixture sit until biscuits have softened slightly, about 3 minutes. Transfer to prepared baking dish and press gently into even layer. Bake dressing on lower-middle rack until the top is golden-brown and crisp, 35-40 minutes, rotating dish halfway through baking. Let cool for 20 minutes, then enjoy!

additional notes:
If fresh herbs are unavailable, dried will work, use about a third of fresh.
Bob's Red Mill makes a buttermilk powder that is much easier to work with, and cheaper than fresh buttermilk, and keeps longer.