Print

Lavender Biscuits Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

These delicate Lavender Biscuits are a fragrant and buttery treat perfect for breakfast or tea time. Infused with finely ground dried lavender and made with cold buttermilk and butter, they bake up light, flaky, and golden. The subtle floral notes of lavender combined with a touch of sugar make these biscuits uniquely soothing and delicious.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup sugar (divided; a few tablespoons for lavender sugar and the rest for dough)
  • 2 tsp dried lavender (see notes)

Wet Ingredients

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

Topping (Optional)

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

Instructions

  1. Prepare the oven and pan: Preheat the oven to 450℉ (232℃). Line a baking sheet with parchment paper and set aside.
  2. Make lavender sugar: Place a few tablespoons of sugar and all the dried lavender into a coffee grinder or food processor. Process until the lavender is finely ground and the sugar is nearly powdered. Set aside this lavender sugar.
  3. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  4. Add sugars: Stir in the lavender sugar and remaining sugar into the dry ingredients until well distributed.
  5. Cut in the butter: Add the cold diced butter to the dry mixture. Using a pastry blender or fork, cut the butter into the flour mixture until no large pieces remain; the largest pieces should be about the size of peas.
  6. Incorporate buttermilk: Pour in the cold buttermilk and gently stir until the dough just comes together, being careful not to overwork it to preserve flakiness. A bowl scraper can help gather the dough without warming the butter.
  7. Shape the dough: Lightly flour a work surface and pat the dough out to about 1 inch thickness. Using a 2.5-inch fluted biscuit cutter, cut out biscuits without twisting the cutter to ensure even rising. Gather scraps, re-pat, and cut additional biscuits as needed.
  8. Chill biscuits: Place the cut biscuits on the prepared baking sheet and freeze for 10 minutes. This chilling step helps maintain flakiness during baking.
  9. Prepare for baking: Optionally, brush the tops of chilled biscuits with milk to help coarse sugar adhere and encourage browning. Sprinkle with coarse sugar if desired.
  10. Bake the biscuits: Bake in the preheated oven for 12-15 minutes or until the biscuits have risen and are golden brown on top.
  11. Storage: Allow biscuits to cool completely before storing in an airtight container. They keep well for up to 3 days at room temperature. For longer storage, freeze baked or unbaked biscuits in airtight containers for up to 3 months. Bake frozen biscuits with a few extra minutes added to the baking time.

Notes

  • Use high-quality dried culinary lavender, preferably organic, for the best floral flavor.
  • Cold ingredients—especially butter and buttermilk—are key to flaky biscuits.
  • A pastry blender is ideal for cutting butter into flour evenly without warming it.
  • Do not twist the biscuit cutter when cutting dough to avoid inhibiting the rise.
  • Freezing biscuits before baking helps produce a tender, flaky texture.
  • Coarse sugar and milk brushing are optional but enhance browning and add a lightly sweet crunch.
  • These biscuits freeze wonderfully baked or unbaked; simply adjust baking times accordingly.

Keywords: lavender biscuits, floral biscuits, buttery biscuits, buttermilk biscuits, baking recipe, herbal biscuits, breakfast biscuits

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