Position rack in lower third of oven; preheat to 350 degrees.

Spread biscuits out on baking sheet. Toast until lightly browned, 25-30 minutes. Set aside. Increase oven temperature to 375 degrees.

In a deep sauté pan over medium-high heat, cook bacon until crisy, 7-9 minutes. Drain on paper towels. Pour off all but 3 Tablespoons of the fat. Over medium heat, cook the onions until translucent. Add the celery, apples, parsley, sage, and thyme, cooking until the celery and apples are soft (about 5 minutes).

Transfer onion mixture to a large bowl. Add bacon to bowl, season with salt and pepper. Add biscuits and 3 cups of the chicken stock, stirring to combine. If the mixture looks too dry, add the last cup of chicken stock. Otherwise, leave it out.

Transfer dressing to a baking dish. Cover with foil or lid, bake for 30 minutes. Remove foil or lid and bake for another 20 minutes, or until the dressing is lightly browned. Enjoy!