1.5 tablespoons onion, minced (substitute with dried onion flakes)
1.5 tablespoons garlic, minced (substitute with 1 teaspoon garlic powder)
1 tablespoon caraway seeds
1.5 tablespoons sesame seeds
2 teaspoons poppy seeds
3/4 teaspoons coarse sea salt
1.5 pounds (4 oz) all-purpose flour
2 ounces organic cane sugar
1.5 ounces baking powder
3.5 teaspoons sea salt
2 sticks cold butter
4 eggs, beaten
1 pound + 10 ounces buttermilk
about 2 eggs for eggwash
Line two baking sheets with parchment paper.
Make the everything seasoning. Begin by placing paper towel on a plate. In a small frying pan, warm the butter over medium-low heat. Add the onions and cook until brown and crisp. Remove immediately and transfer to the paper towel to dry out. Repeat with the garlic, watching carefully so that it does not burn. Drain on the paper towel. In a small bowl, toss the onion, garlic, sesame, poppy, caraway and sea salt.
Preheat the oven to 425.
In a large bowl, mix together the flour, sugar, baking powder and sea salt.
Cut the butter into slivers and add it to the flour mixture. Using your fingers, rub the butter into the flour mixture until it has the appearance of coarse meal. (If you have a food processor, transfer the flour mixture to the food processor and add the butter, pulsing until it reaches the same coarse consistency. Transfer back to the bowl).
In a separate bowl, whisk together the eggs and buttermilk. Add to the flour mixture and use a spatula or spoon to toss until well combined. Without kneading the dough, use your hands to collect the dough into a ball.
Lightly flour a clean surface and turn the dough out onto the surface. Use a rolling pin (or empty wine bottle) to roll out the dough into a large circle, about 2.5 centimeters thick and 2 inches wide. I like to use a cup or narrow-mouth jar to form my circles.
Place the biscuits on the baking sheet. Whisk together the remaining eggs and use a pastry brush to coat the biscuits with a thin layer of egg wash. (Make more as needed).
Sprinkle the everything seasoning generously on top of the biscuits.
Bake the biscuits for about 12 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let them cool on a separate surface or wire rack.