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Lavender Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: lavender biscuits, floral biscuits, biscuit recipe, baked biscuits, breakfast biscuits, tea biscuits, easy biscuit recipe, southern style biscuits

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