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 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.