Name: Biscuit-Ham Stuffing
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 to 10 servings
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the baking dish; 8 cups cubed biscuits (1/2-inch pieces; store-bought or see below); 2 onions, chopped; 4 stalks celery, chopped; 2 apples, diced; Kosher salt and freshly ground pepper; 12 ounces cooked ham, diced; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 2 1/2 cups low-sodium chicken broth; 2 large eggs; 8 cups stale white bread cubes (1/2-inch pieces); 6 ounces sharp cheddar cheese, shredded; Chopped fresh chives, for topping; 2 1/2 cups all-purpose flour, plus more for dusting; 2 tablespoons baking powder; 1 tablespoon sugar; 1 teaspoon kosher salt; 1 stick cold unsalted butter, diced; 1 cup buttermilk or whole milk, plus more for brushing

Directions

Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Spread the biscuit cubes on a baking sheet and bake, tossing occasionally, until golden brown, crisp and dried out, 20 to 30 minutes. Remove and set aside; turn off the oven if not baking the stuffing immediately.
Meanwhile, melt 10 tablespoons butter in a large pot over medium heat. Add the onion, celery and apples, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ham, thyme and sage; cook, stirring, 2 to 3 minutes. Add the broth; bring to a boil, then remove from the heat.
Whisk the eggs in a large bowl. Add the bread and biscuit cubes, then add the broth mixture and toss; fold in the cheese. Transfer to the baking dish. At this point, you can let the stuffing cool, then cover with foil and refrigerate up to 3 days or cover with plastic wrap and foil and freeze up to 2 weeks. Let sit at room temperature 30 minutes before baking.
Preheat the oven to 350 degrees F again and uncover the stuffing, if needed. Dot with the remaining 2 tablespoons butter. Cover with foil and bake until hot, about 30 minutes if baking after assembly or refrigeration, or 60 to 75 minutes if baking from frozen. Uncover and bake until the top is browned and crusty, 35 to 40 more minutes. Let cool 15 minutes before serving. Top with the chives.

Buttermilk Biscuits

Preheat the oven to 425 degrees F. Pulse the flour, baking powder, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Add the buttermilk and pulse a few times until the dough just comes together.
On a floured surface, pat the dough into a 3/4- to 1-inch-thick rectangle (about 5 by 10 inches); fold in half. Repeat this process twice. Cut the rectangle in half lengthwise, then cut each half into 5 biscuits. Transfer to an unlined baking sheet and brush the tops with buttermilk. Bake until golden brown, 12 to 15 minutes.