Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.

In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.

In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.

Mix for a few seconds until it is combined.

Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.

Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.

Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.

Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.