1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened and translucent, about 7-8 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Remove the skillet from heat and transfer the sautéed vegetables to a large mixing bowl.
4. Add the torn cheddar biscuits, shredded cheddar cheese, sage, thyme, and parsley to the bowl. Gently toss everything together, ensuring the biscuits are evenly coated with the butter and herbs.
5. In a separate small bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the biscuit and vegetable mixture. Using a wooden spoon or your hands, gently fold everything together until the liquid is evenly distributed but the biscuits still hold some texture.
6. Season with salt and freshly ground black pepper to taste. Remember, the cheddar cheese adds saltiness, so start light and adjust as needed.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the stuffing feels set.
9. Let the stuffing rest for about 10 minutes before serving. This allows the flavors to meld and the texture to firm up slightly.

Growing up, Nonna Rosa always insisted on letting the stuffing rest—she said it was like letting the family stories settle before sharing them around the table. I’ve come to cherish that pause; it makes all the difference.