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 whisk 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.

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.

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.

Turn the dough out onto a lightly floured surface. Knead it a few times until it’s smooth and cohesive.

Using a rolling pin, gently flatten the dough to about ½ to ¾ inches thick.

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.