In a large mixing bowl, combine the
All-Purpose Flour (4 cups)
Salt (1 Tbsp)
Freshly Ground Black Pepper (1 Tbsp)
Baking Soda (1 Tbsp)
Baking Powder (1/4 tsp)
Granulated Sugar (1 tsp)
. Mix well.
After, add the
Scallions (1/2 bunch)
Rosemary Leaves (3 Tbsp)
Sage Leaves (3 Tbsp)
Fresh Thyme Leaves (3 Tbsp)
Dried Cranberries (2 Tbsp)
. Crush an entire head of
Garlic (1 head)
and toss to distribute evenly.
Take the frozen
Unsalted Butter (1 cup)
and first roll it around your dry mix, then grate it directly into the dry mixture. Toss the flour gently to coat the butter shards, do not mix.
Pour in the chilled
Buttermilk (1 1/2 cups)
. Gently combine until a dough forms, being careful not to overmix.
Turn the dough onto a floured surface. Using a bench scraper, fold it over itself 3 times. Transfer the dough to the fridge and allow it to rest for a minimum of 15 minutes before final shaping.
After resting, using a rolling pin, pat the dough into a 1-inch thick rectangle, it should be about 12 x 9 inches.
Use the bench scraper, trim off the edges of the edge of the dough, then cut squares in the dough into 20 squares (5 width x 4 length). Transfer them to a baking sheet with a little space between each.
Preheat your oven to 390 degrees F (210 degrees C).
While the oven preheats, rest your biscuits in the fridge for another 10 minutes to firm up the butter before baking. Brush with butter and bake the biscuits in the oven for 18-25 minutes or until golden brown and cooked through (depending on your oven/climate/etc).
Remove the biscuits from the oven and let them cool on a wire rack. While cooling, brush with another layer of
Unsalted Butter (2 Tbsp)
and sprinkle with
Sea Salt Flakes (to taste)
Serve the stuffing biscuits warm as a tasty addition to your Thanksgiving meal!