Servings:12
Leaving the biscuits out on the counter for a day or two ensures they’ll soak up all the flavor of the celery, onion, (more) sage, and broth. On a scale of dry to wet, this dressing leans firmly in the direction of the former. Feel free to adjust the amount of broth based on your dressing preference.
Preheat the oven to 375°F. Heat 4 Tbs. butter in a 12-inch cast-iron skillet over medium heat. Add the onions, celery, and salt and pepper to taste. Cook until slightly softened, about 5 minutes.
Transfer to a large bowl. Add the torn biscuits and sage, and mix well to combine.
In the same skillet over medium heat, melt 3 Tbs. butter. Add the biscuit mixture. Add broth and stir to moisten. Dot with remaining 3 Tbs. butter, and season to taste with salt and pepper.
Bake until brown and crispy on top, 40 to 50 minutes. I like to broil the top for 1 to 2 minutes just before serving. Serve immediately.
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