Whisk together flour, baking powder, baking soda, onion powder, garlic powder, sugar, and parmesan.

Grate 1 ½ sticks of butter into the flour mixture. Your butter should be very cold. If I don’t already have some in the freezer I will put it in the freezer for 30-60 minutes before I make biscuits.

Using a pastry blender cut the butter into the dry ingredients. When you are done the butter pieces should be no larger than a pea.

Add the egg and stir. Then add the buttermilk. If the dough seems dry you can add a little more buttermilk, a tablespoon at a time. Stir after each addition. I usually end up adding 1 more tablespoon.

Stir in the dill. When the dough has come together cover it with a towel and place in the refrigerator for at least 30 minutes.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Place your dough on a floured surface. If the dough is still sticky, sprinkle some flour over the top and work in to the dough. Continue to add flour as needed.

Using your hands, press the dough into a rectangle that is about ½ inch thick. Fold the dough into thirds, similar to the way you would fold a piece of paper to fit in a envelope. Bring the bottom of the dough up to about the halfway point and then fold the top down over it. Press back in to ½ inch thick rectangle.

Repeat at least once. The more times you do this step, the more layers you will have in your biscuits.

Flour a 2” biscuit cutter. Cut out biscuits being careful not to twist the cutter back and forth. Just go straight down and straight back up. Repeat steps 9 and 10 with remaining scraps.

Place biscuits on parchment lined baking sheet. Place the biscuits close together so the sides touch.

Bake for 15-20 minutes until the tops are golden. Serve warm and enjoy!