Imagine the flakiest buttermilk biscuits, layered throughout with rich butter. Now add sweetness from caramelized onions, herby-ness of dill and chives, and creaminess from potatoes. Can you taste the delectable goodness? Now top it all off with flaky sea salt that gives it a nice crunch.
Step 1. Preheat the oven to 450 degrees F.
Step 2. Add all-purpose flour, whole wheat flour, baking powder, salt, dill, and chives to a large bowl and stir to combine.
Step 3. Add the butter, cooked potatoes, and caramelized onion. Use a pastry cutter or fork to break up butter into small, pea-sized pieces. Try to work quickly so as not to warm up the butter.
Step 4. Make a well in the middle of dough. Pour in 1/3 cup of buttermilk at a time, and use a wooden spoon to incorporate into mixture. Add only as much buttermilk as is needed to create a sticky dough.
Step 5. Turn the dough onto a lightly floured surface and dust the top of the dough lightly with additional flour. Fold the dough over and onto itself 4-5 times to create layers of dough (this is what creates flakiness).
Step 6. Form into a 1-inch-thick disc. Use a 1-inch thick biscuit cutter (or similarly sized rim of a drinking glass) to cut straight down through the dough. Try not to twist cutter, as this will seal off the dough and prevent flakiness from being created.
Step 7. – Repeat and place the biscuits on a baking sheet, making sure they are touching (this helps them rise uniformly).
Step 8. Gently re-form the dough scraps. Cut out 1 or 2 more biscuits and repeat until all of the dough is used.
Step 9. – Brush the tops of the biscuits with additional melted butter, and sprinkle lightly with flaky sea salt.
Step 10. Bake for 15-18 minutes, or until fluffy and light golden brown.
Step 11. If not eating immediately, let biscuits cool completely. Store in an airtight container for 2-3 days at room temperature or place in freezer for up to 3 months.