The first to perform at its long-established venue... 24 · 11 · 2025 SEVENTEEN has made history by becoming the first K-Pop group to appear on NPR Tiny Desk in the show's traditional location. This well-established online series has featured remarkable performances, showcasing artists from rap legends like Mac Miller—may he rest in peace—to shining pop divas. Now, SEVENTEEN has etched their name into Tiny Desk history as the first K-Pop act to perform at its longstanding office setting. — The performance took place in a corner of the NPR office, where SEVENTEEN surprised everyone by appearing as a five-member group—JOSHUA, MINGYU, SEUNGKWAN, VERNON, and DINO. Expected to have a calm and quiet atmosphere given the office backdrop, SEVENTEEN remarked, “It’s actually a concert.” Their fast-paced 10-song set has quickly captivated audiences online. “We’re having so much fun because of you all. We were honestly quite nervous to perform in this environment. Thank you for making us feel at ease. You've really boosted our confidence,” the group expressed. Don’t miss SEVENTEEN’s Tiny Desk performance below. — Join us on WeAre8 to dive deep into global cultural events. Follow Clash Magazine HERE as we explore the vibrant scenes of clubs, concerts, interviews, and photo shoots. Get exclusive backstage access and insight into our world as the excitement unfolds. Sign up for the Clash mailing list for the latest updates in music, fashion, and film.

      The combination of savory herbs, spices, and comforting aromas that you cherish in traditional Thanksgiving stuffing (or dressing!) is transformed into these delicate and flaky biscuits. This inventive take on a holiday favorite not only captures the essential flavors of this special occasion but is also ideal for crafting an epic leftover turkey sandwich.

      Makes 12 biscuits

      2 tablespoons (28 grams) unsalted butter, softened

      ¾ cup (86 grams) finely diced celery

      ⅓ cup (37 grams) finely diced sweet onion

      4 cups (500 grams) all-purpose flour

      1 tablespoon (9 grams) kosher salt

      4 teaspoons (20 grams) baking powder

      1 tablespoon (12 grams) granulated sugar

      1½ teaspoons (3 grams) poultry seasoning

      ½ teaspoon (1 gram) garlic powder

      ½ teaspoon (1 gram) ground black pepper

      1 cup (227 grams) cold unsalted butter, cubed

      ½ cup (57 grams) shredded Gruyère cheese

      1¼ cups (300 grams) cold whole buttermilk

      1 large egg (50 grams)

      1 tablespoon (15 grams) water

      Flaked sea salt

      Begin by lining a rimmed baking sheet with parchment paper. In a medium skillet, melt the softened butter over medium-high heat. Add the celery and onion; cook while stirring frequently until they are tender and aromatic, about 5 to 6 minutes. Remove from heat and allow to cool completely.

      In a large bowl, whisk together the flour, kosher salt, baking powder, sugar, poultry seasoning, garlic powder, and pepper. Add the cold butter and toss to coat. Use a pastry blender or your hands to cut the butter into the mixture until it resembles a crumbly texture with pea-sized pieces of butter. Stir in the cooled vegetable mixture and cheese. Then add the cold buttermilk, mixing with a fork until a shaggy dough forms. (Be careful not to overmix.)

      Transfer the dough to a lightly floured surface. (The dough will appear crumbly and nearly dry.) Pat it into a square about 1¼ inches thick. Using a bench scraper or sharp knife, cut the dough into fourths. Stack the fourths on top of each other, patting down to a thickness of 1¼ inches. Repeat the cutting and stacking process three more times. (The dough may seem too shaggy initially, but it will come together and become more manageable as you continue.)

      Roll the dough into a square that is 1¼ inches thick. With a 2¼-inch round cutter dipped in flour, cut out 12 rounds from the dough, rerolling the scraps once. Place the rounds 1 inch apart on the prepared pan. Freeze for 15 minutes.

      Preheat the oven to 425°F (220°C). In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water; brush this mixture over the biscuits and sprinkle with sea salt.

      Bake until golden brown, which should take about 18 to 22 minutes. Allow to cool on the pan for 5 minutes. These biscuits are best served warm. Store them in an airtight container for up to 3 days.

      Pro Tip:

      You can prepare the biscuits up to step 5, freeze them until firm, then transfer them to a heavy-duty resealable bag for storage for up to 1 month. Bake directly from frozen, adding about 5 minutes to the baking time.

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