A reader asked in a comment: “I am wondering why you are baking biscuits on Sunday if they are for your Thanksgiving meal?”
When I make cornbread dressing, I use cornbread and a bit of white bread or biscuits. I’ll make the cornbread tomorrow. This morning I took three leftover biscuits, crumbled them and put the crumbs into a zipper bag and into the fridge. Tomorrow I’ll crumble the cornbread after it cools, mix it with the biscuit crumbs, then every day I’ll spread it all out on a baking sheet to dry out, then put it back in the zipper bag and stick it in the fridge again at night, then out during the day til Thursday.
I like letting the bread dry out, then it absorbs the broth and is more flavorful.
I’ll make rolls for our bread for Thanksgiving. Hope that clears up that question! 🙂