• Begin by chopping the vegetables and set aside until ready to use.
• To a large pot, add the butter and set to low/medium heat.
• Next, add the carrots, celery and onion and allow to sauté for 5-6 minutes, or until softened.
• Add the garlic, and all seasoning (except the fresh dill) and let sauté for another minute.
• Add the flour and whisky continuously for about a minute over medium heat.
• Add the chicken broth and heavy cream and whisk for a minute or two ensuring no flour clumps remain.
• Add the potatoes and allow the soup to simmer for 15-20 minutes or until the potatoes are cooked through and the soup has thickened.

  (make the biscuits now if you are planning to make them!)
• Once the soup has thickened and the potatoes are cooked, add the chicken, frozen peas and fresh dill.

  Lightly simmer until the peas are tender, about 3 minutes.
• Mix and taste to see if you want to add additional salt.

  Sammy's Tips: Depending if you used a salted stock or not, you may need to add additional salt. If you want a thinner soup, feel free to add an additional cup of chicken broth.

Buttermilk Biscuits

• Preheat your oven to 450 °F
• Lightly grease a 10 or 12 inch cast iron pan with butter.
• In a large bowl gently mix the flour, baking powder, baking soda and salt.
• Grate the frozen butter using a box grater directly into the flour mixture, then gently mix until the mixture is crumbly and coarse.
• Slowly pour in the buttermilk and gently stir until just combined.

  Do not over mix.
• Turn the dough out onto a lightly floured surface. Knead it a few times until it’s smooth and cohesive. Then, using a rolling pin, gently flatten the dough to about ½ to ¾ inches thick. Next, use a round biscuit cutter to cut straight down into the dough to form your biscuits. Continue until all the dough is used.
• Add to the prepared cast iron skillet (it's okay if the biscuits are touching) and bake for 15-17 minutes, or until golden brown.