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Lavender Biscuits Recipe

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4 from 12 reviews

These fragrant Lavender Biscuits are light, fluffy, and subtly floral, perfect for a tea-time treat or a unique breakfast side. Made with culinary lavender and a touch of sugar, these buttery biscuits are baked to golden perfection and offer a delightful twist on a classic favorite.

Ingredients

Lavender Sugar

  • Few tablespoons sugar (from 1/4 cup)
  • 1 tablespoon dried culinary lavender

Dry Ingredients

  • 1 3/4 cups all-purpose flour (remaining after lavender sugar process)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Remaining sugar from 1/4 cup (about 3 tablespoons)

Wet Ingredients

  • 6 tablespoons cold unsalted butter, diced
  • 1 cup cold buttermilk (or homemade substitute: 1 tsp vinegar or lemon juice plus milk to 1 cup)

Topping (optional)

  • Coarse sugar
  • Milk for brushing (optional)

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 450℉ and line a baking sheet with nonstick parchment paper for easy removal and cleanup.
  2. Make Lavender Sugar: Combine a few tablespoons of sugar with all the dried lavender in a coffee grinder or small food processor. Grind until the lavender is finely powdered into the sugar. Set this lavender sugar aside.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add the lavender sugar and remaining sugar, mixing well to combine.
  4. Cut in Butter: Add the cold diced butter to the dry ingredients. Using a pastry blender or fork, cut the butter into the mixture until the largest pieces are about the size of peas.
  5. Add Buttermilk: Pour in the cold buttermilk and gently stir with a bowl scraper or spoon until the dough just comes together, being careful not to overwork it to keep butter cold.
  6. Shape Biscuits: Lightly flour a surface and pat the dough into an approximately 1-inch thick rectangle. Using a 2.5-inch fluted biscuit cutter, cut out biscuits without twisting the cutter to ensure proper rising. Gather scraps and repeat.
  7. Chill Biscuits: Place the biscuits on the prepared pan and transfer to the freezer for 10 minutes. This chilling helps maintain their shape and enhances rise.
  8. Add Topping: If using, brush the biscuit tops with a little milk and sprinkle coarse sugar over them for extra crunch and sweetness.
  9. Bake Biscuits: Bake in the preheated oven for 12-15 minutes or until the biscuits have risen and are golden brown on top.
  10. Cool and Store: Allow biscuits to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Unbaked frozen biscuits can be baked directly, adding a few minutes to baking time.

Notes

  • Use culinary-grade lavender like English Lavender to ensure safe, edible flavor and avoid harmful chemicals.
  • If you lack buttermilk, create a substitute by adding 1 teaspoon vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
  • Nonstick parchment paper prevents sticking and makes cleanup easier.
  • A pastry blender speeds up cutting butter into dry ingredients but a fork works well too.
  • A bowl scraper helps incorporate the dough with minimal hand warmth, keeping butter cold for flakier biscuits.
  • Use a 2.5-inch fluted biscuit cutter without twisting to ensure even rising and aesthetically pleasing edges.

Find it online: https://flavorspath.com/lavender-biscuits-recipe/