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Slice an onion into long strips and cook over medium heat with 2-3 tablespoons of oil or butter, stirring every 5 minutes until caramelized, about 1 hour
Transfer caramelized onions to a baking tray and let cool, then chop into smaller diced pieces
Shred the Gruyère cheese and mince the chives, storing all mix-ins in the fridge until ready to use
Preheat oven to 425F
In a large bowl, combine flour, sugar, baking powder, baking soda and salt, then whisk to combine
Cut butter into 1-tablespoon pieces and add to the flour mixture, working it in with a pastry cutter until broken down into pea-sized pieces, chilling if needed
Add the caramelized onion, shredded Gruyère and chives, mixing to combine
Pour in the buttermilk and fold together until a shaggy dough forms
Turn dough onto a floured work surface and bring together into a long rectangle
Cut the rectangle into thirds, stack the pieces, flatten and roll out into another long rectangle, repeating this process three more times, chilling as needed
Roll the dough into a 9x5 inch rectangle and cut into 6 equally sized squares
Place biscuits onto a parchment lined baking sheet and brush tops with beaten egg
Bake for 17-20 minutes until golden brown and allow to cool slightly before serving