Harissa Basque Buttermilk Biscuit

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the buttermilk biscuit and let it harissa, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Serve warm, ideally with something to soak up the sauce.