You Should Make Your Stuffing With Fast Food Biscuits

Photo:  Claire Lower
Photo: Claire Lower

Dry buttermilk biscuits are generally considered to be bad biscuits. They act as a desiccant on the tongue, absorbing excess moisture while giving off crumby vibes. I usually have no use for them, but that’s all changed—dry biscuits make an incredible pan of dressing (aka “stuffing”).

This is good news for several reasons. Aiming for—nay, requiring—dry biscuits for your dressing means it’s actually better that you choose to buy them over making homemade, as I trust your homemade biscuits are not dry. Grabbing a dozen fast food biscuits is the move. I recommend Popeyes, because though I love that chicken, their biscuits are exactly what you’re looking for here (dry af).

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You’ll start with 12 biscuits. Cut each one into six little wedges. (They’ll look kind of like Trivial Pursuit game pieces.) Pop ‘em in the oven for a bit to make them even drier, and a touch crispy. Then it’s the usual song and dance of mixing them with sausage, aromatics, cream, and eggs.

Photo:  Claire Lower
Photo: Claire Lower

The biscuit bits soak up the liquid ingredients like a dream, then bake into custardy little morsels with creamy insides and crunchy corners. You can adapt pretty much any stuffing or dressing recipe to be biscuit-based, but I also have one here, should you be looking for a good one.

Fast Food Biscuit Stuffing


  • 12 fast food biscuits, preferably Popeyes

  • 1 pound country sausage

  • 2 large onions, diced

  • 2 fennel bulbs, diced

  • 3 cloves garlic

  • 1 tablespoon minced fresh sage

  • 2 teaspoons minced fresh thyme leaves

  • Salt and pepper

  • 3 eggs

  • 2 cups chicken or turkey broth

  • 1/4 cup heavy cream

Heat oven to 350℉. Cut each biscuit into six pieces. They should look like Trivial Pursuit game pieces. Spread them out on in an even layer on a baking sheet and bake until they are completely dry and just starting to brown on the edges, about 40 minutes, rotating halfway through.

Cook sausage in a large pan over medium heat, breaking it up into little pieces with a wooden spoon or spatula. Once the sausage is browned, add the onion and fennel along with the garlic, sage, and thyme, season with salt and pepper, then cook until the vegetables are completely soft and starting to take on color. Give the mixture a taste and season with more salt and pepper if needed. Transfer to a large bowl.

In a separate bowl, combine eggs, broth, and cream, and whisk until completely combined. Combine the liquid ingredients with the sausage and vegetables, then fold in the biscuit pieces. Transfer to a greased 9x11-inch baking dish and cover tightly with foil. Bake for 25 minutes, then uncover and bake for another 25 or 30, until is golden brown.

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