Loaded with caramelized onions, potatoes, and dill, these flaky buttermilk biscuits are exceptional on their own or used to make delicious breakfast sandwiches! —maryanne
- Prep time 15 minutes
- Cook time 18 minutes
- makes 8
unbleached all-purpose flour
whole wheat flour
cold butter, plus more for topping
red potatoes, cooked and diced into 1/4 inch pieces
yellow onion, caramelized and finely diced
flaky sea salt
In This Recipe
- Preheat the oven to 450 degrees F.
- Add all-purpose flour, whole wheat flour, baking powder, salt, dill, and chives to a large bowl and stir to combine.
- 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.
- 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.
- 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).
- 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.
- Bake for 15-18 minutes, or until fluffy and light golden brown.
- 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.