Lavender Biscuits Recipe

Introduction

These lavender biscuits offer a delicate floral twist on a classic favorite, perfect for breakfast or afternoon tea. Light, fluffy, and slightly sweet, they bring a charming aroma and flavor that will delight your senses.

Ingredients

• ¼ cup sugar
• 1 tbsp dried lavender
• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• 6 tablespoons unsalted butter, cold
• 1 cup buttermilk, cold
• Coarse sugar, for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 450℉ and line a sheet pan with parchment paper. Set aside.
2. Step 2: Place a few tablespoons of sugar and all the dried lavender in a coffee grinder. Process until the lavender is finely ground, nearly powdering the sugar. Set this lavender sugar aside.
3. Step 3: In a large bowl, combine flour, baking powder, baking soda, and salt. Stir well to mix the dry ingredients.
4. Step 4: Add the lavender sugar and the remaining sugar to the dry ingredients and stir to combine.
5. Step 5: Add the cold, diced butter. Use a pastry blender or fork to cut the butter into the dry mix until no pieces are larger than a pea.
6. Step 6: Pour in the cold buttermilk and gently stir until the dough just comes together. A bowl scraper can help combine the dough without warming the butter.
7. Step 7: Turn the dough onto a lightly floured surface and pat it into about 1-inch thickness. Use a 2.5-inch fluted cutter to cut out biscuits, being careful not to twist the cutter to ensure proper rising. Gather scraps and repeat.
8. Step 8: Place the biscuits on the prepared pan and chill in the freezer for 10 minutes before baking.
9. Step 9: If desired, brush the tops of the chilled biscuits with a little milk and sprinkle with coarse sugar to help it stick and encourage browning.
10. Step 10: Bake the biscuits for 12-15 minutes until they are risen and golden brown. Let cool completely before serving or storing.

Tips & Variations

• To ensure the butter stays cold, chill your utensils and keep the ingredients refrigerated until ready to use.
• If you don’t have dried lavender, substitute with lemon zest for a bright citrus variation.
• For a richer flavor, brush finished biscuits with melted butter instead of milk.
• Use a sharp biscuit cutter and avoid twisting to help your biscuits rise evenly and beautifully.

Storage

Store completely cooled biscuits in an airtight container at room temperature for up to 3 days. To keep longer, freeze baked biscuits for up to three months. You can also freeze unbaked biscuits on a tray, then transfer to an airtight container for up to three months. Bake frozen biscuits directly from the freezer, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried lavender is preferred because it has a more concentrated flavor and a better texture for baking. Fresh lavender may release too much moisture and alter the biscuit’s texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Lavender Biscuits Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Delightfully fragrant and tender Lavender Biscuits, perfect for a unique twist on a classic biscuit. These biscuits feature the subtle floral notes of dried lavender combined with a lightly sweetened dough, made tender with cold butter and buttermilk. They are golden baked, lightly crisp on the outside, and soft inside—a charming addition to breakfast or afternoon tea.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10–12 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup sugar
• 1 tablespoon dried lavender

Wet Ingredients

• 6 tablespoons unsalted butter, cold, diced
• 1 cup buttermilk, cold

Optional Topping

• Coarse sugar, for sprinkling
• Milk, for brushing (optional)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450℉ (230℃) and line a baking sheet with parchment paper. Set aside.
2. Make Lavender Sugar: Place a few tablespoons of sugar and all the dried lavender into a coffee grinder. Grind until the lavender is finely powdery and well incorporated with the sugar. Set this lavender sugar aside. If using a food processor, use about ¼ cup sugar to ensure fine grinding.
3. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, the prepared lavender sugar, and remaining sugar until evenly combined.
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 no large pieces remain, with the largest about the size of a pea.
5. Add Buttermilk and Mix Dough: Pour the cold buttermilk into the bowl and gently stir with a bowl scraper or spoon until the dough just comes together without overworking it, to keep the butter cold and preserve flakiness.
6. Shape Dough and Cut Biscuits: Lightly flour a work surface, pat the dough into a 1-inch thick round. Use a 2.5-inch fluted biscuit cutter to cut out biscuits, being careful not to twist the cutter so the biscuits rise properly. Gather scraps and re-pat to cut more biscuits.
7. Freeze Biscuits: Place the biscuits on the prepared pan and freeze for 10 minutes. This step helps them hold shape during baking and promotes a flaky texture.
8. Prepare for Baking: Optionally brush the tops with milk and sprinkle with coarse sugar for extra browning and a sweet crunch.
9. Bake Biscuits: Bake in the preheated oven for 12 to 15 minutes or until the biscuits have risen and turned golden.
10. Cool and Store: Allow biscuits to cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days for best freshness. For longer storage, freeze baked or unbaked biscuits (freeze unbaked on a tray first, then transfer to airtight containers). When baking from frozen, add a few extra minutes to the bake time.

Notes

• Use quality dried culinary lavender for the best floral flavor; lavender used for potpourri or non-edible purposes is not safe.
• Cold butter and buttermilk are crucial to achieving flaky biscuits.
• Line your baking sheet with parchment paper to prevent sticking and aid cleanup.
• Do not twist the biscuit cutter when cutting to ensure biscuits rise properly.
• A bowl scraper helps incorporate ingredients without warming the butter.
• Freezing biscuits before baking helps maintain shape and texture.

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