Introduction

These delicate Lavender Biscuits offer a wonderful floral twist on a classic favorite. Soft, buttery, and lightly sweetened with fragrant lavender, they’re perfect for breakfast or afternoon tea. With a simple process and comforting flavors, they’re sure to impress your family and friends.

The image shows several golden-brown biscuits with a slightly rough texture sitting on a brown parchment paper on a white marbled surface. One biscuit in the center is split open revealing a soft, fluffy white inside with a thick layer of pale cream butter spread unevenly on the bottom half. A small sprig of purple flowers lies near the biscuits adding a touch of color to the scene, and a silver butter knife rests to the right side of the split biscuit. The lighting highlights the crisp tops and soft insides of the biscuits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 450℉ and line a sheet pan with parchment paper. Set aside.
Step 2: Combine a few tablespoons of sugar with the dried lavender in a coffee grinder. Process until the lavender is ground finely, creating a lavender sugar. Set this aside.
Step 3: In a large bowl, mix together the flour, baking powder, baking soda, and salt.
Step 4: Add the lavender sugar and the remaining sugar to the dry ingredients, stirring to combine evenly.
Step 5: Cut the cold, diced butter into the dry mixture using a pastry blender or fork, until the largest pieces are pea-sized.
Step 6: Pour in the cold buttermilk and stir gently until the dough just comes together. Using a bowl scraper can help prevent warming the butter.
Step 7: On a lightly floured surface, pat the dough to about 1-inch thickness. Use a 2.5-inch fluted biscuit cutter to cut out biscuits, avoiding twisting the cutter to preserve rise. Repat and recut scraps as needed.
Step 8: Arrange biscuits on the prepared pan and place in the freezer for 10 minutes to chill.
Step 9: After chilling, optionally brush the tops with milk and sprinkle with coarse sugar for sparkle and browning.
Step 10: Bake the biscuits for 12 to 15 minutes, or until they have risen and turned golden brown.

Tips & Variations

Grind the lavender finely with sugar to avoid bitter, chunky herbs in your biscuits and enhance flavor distribution.
Use cold ingredients and minimal handling to ensure tender, flaky biscuits.
Freeze unbaked biscuits on a tray individually before storing in an airtight container for up to three months, then bake from frozen with a few extra minutes added to baking time.
For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and a teaspoon of vinegar.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked or unbaked biscuits in airtight containers for up to three months. Reheat baked biscuits in a warm oven or microwave. If baking from frozen, add a few extra minutes to the regular baking time—no need to thaw.

How to Serve

A close-up image of five lightly browned drop biscuits arranged on a textured brown surface, one split open showing the soft, crumbly inside with creamy butter spread unevenly on the bottom half. The biscuit halves have a golden crust with a rough, slightly cracked texture, and coarse salt scattered on top. A small sprig of fresh lavender with purple flowers lies near the biscuits, and a silver stainless steel butter knife rests on the lower right side of the frame, its blade slightly worn. The scene is lit softly, highlighting the warm tones and textures of the biscuits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried lavender in baking since fresh lavender can be too strong and moist, which affects texture. Dried culinary lavender is milder and easier to grind finely with sugar.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This mimics the acidity and tenderness that buttermilk provides.