Is this beer too dry to bottle condition?

OK I've brewed for a local dogfish head competition and have some questions. Here is what I brewed

Ole Zion Church Saison

5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit

Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal
Batch sparge 2.08 gal
Batch sparge 2.08 gal

Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067

90 min boil

.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min

1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest

cooled to 65 and pitched the mystery yeast (saved a couple tubes for myself)

OG 1.078

Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. First time I've checked it was today and it was crystal clear and tasted amazing but a little dry. got a gravity reading of

FG 1.004

Here is my question.

Is this too dry for me to bottle condition?
Will I have to add more yeast for it to carbonate properly in 3 weeks?
If it's too dry, what can I do to sweeten it just a tiny bit?

Thanks all. I Have to bottle it this weekend to have it ready to enter on May 13

Saisons are supposed to be extremely dry. There is no such thing as "too dry to bottle condition" though, unless you don't use priming sugar for your bottled beers, and instead use the uncommon and somewhat inconsistent (and sometimes even dangerous) practice of bottling your beer before fermentation is over in order to use the remaining sugars for carbing.

And no, the amount of yeast needed to properly carb a bottle is quite small - there's no need to add more for a beer like a saison.