Potato Biscuits with Caramelized Onion and Dill

Fluffy potato biscuits stacked on parchment paper.

5 from 8 votes

Potato Biscuits with Caramelized Onion and Dill

Loaded with caramelized onions, potatoes, and dill, these fluffy potato biscuits are exceptional on their own or used to make delicious breakfast sandwiches!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Side Dish, Snack

Cuisine: American

Servings: biscuits

Calories: 256kcal

Author: MaryAnne

Ingredients

1 cup buttermilk
2 cups unbleached all-purpose flour
½ cup whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1 Tablespoon fresh dill, chopped (or 1 teaspoon dried)
1 ½ teaspoons fresh chives, chopped (or ½ teaspoon dried)
½ cup unsalted cold butter, plus more for topping
½ cup red potatoes, cooked and diced into ¼ inch pieces (*see Make Ahead instructions above for recommended cooking time)
¼ cup yellow onion, diced and caramelized (*see Make Ahead instructions above for recommended cooking time)
flaky sea salt (optional)

Instructions

Preheat the oven to 450 degrees F.
Add all-purpose flour, whole wheat flour, baking powder, and salt to a large bowl and stir to combine.
Add the butter, cooked potatoes, caramelized onion, fresh dill, and chives. 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.
Make a well in the middle of dough. Pour in ⅓ 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.
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 3 times to create layers of dough (this is what creates flakiness).
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.
Repeat and place the biscuits on a baking sheet, making sure they are touching (this helps them rise uniformly).
Gently re-form the dough scraps. Cut out 1 or 2 more biscuits and repeat until all of the dough is used.
Brush the tops of the biscuits with additional melted butter, and sprinkle lightly with flaky sea salt (if using).
Bake for 15-18 minutes, or until fluffy and light golden brown.
If not eating immediately, let biscuits cool completely.

Notes

*Potatoes and onions can be prepared ahead of time and stored in the refrigerator. I make larger batches of these and keep them in the freezer!

Always use cold butter when baking biscuits. If necessary, pop your butter into the freezer for 5 minutes before starting.
Make ahead: If you want to save yourself a bit of time, the potatoes and onions can be prepared earlier and stored in the refrigerator or freezer: Boil the potatoes for about 10 minutes, or until tender. Next, sauté the onions for 10-15 minutes in a bit of olive oil until they become golden in color. I make larger batches of both items and keep them in the freezer so that I always have some on hand.
Chill your potato and onion mixture. If you do cook the potatoes and onions right before making the biscuits, I recommend sticking them in the refrigerator or freezer for 10-15 minutes to speed the cooling process. You don't want warm potatoes and onions, or your butter will melt.
Fold that dough. Folding the dough over onto itself several times is what creates the flakiness, so don't skip this step.
Storage: Store in the refrigerator (in an airtight container) for up to 4 days or in the freezer for up to 3 months.
Don't twist biscuit cutters. Flour your biscuit cutter, and make sure you cut straight down through your dough. Otherwise, it will prevent your biscuits from getting that beautiful lift.
Place snugly on baking sheet. When placing biscuits on a baking sheet, make sure they are touching each other. This will help the biscuits rise.
Don't overwork your dough. We are not going for a smooth and homogeneous dough, but one that is more shaggy, with lumps of butter and sprinkles of flour still visible.

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