Let's Get Into it: Lavender Biscuits are Life-Changing
Prepare yourselves, fellow foodies, because the Elevated Eating series is continuing, and this time we’re making biscuits! This Lavender Buttermilk Biscuit recipe is about to take your taste buds on the most magical aromatic journey they won't forget. From the moment you start mixing those aromatic herbs to the final, buttery brush of perfection, this recipe will have you salivating at the aromas and savoring each and every bite.
Prep Time: 15 minutes
Baking Time: 13-15 minutes
Yields: Approximately 12 biscuits
Ingredients:
2 tablespoon dried lavender (I bought mine from MOM’s)
1½ tablespoon rosemary
1½ tablespoon garlic (fresh, minced, or garlic powder)
1 teaspoon sage
1 teaspoon thyme
1 teaspoon salt
1/2½ cup cold butter, thinly sliced (I use dairy-free butter, feel free to use real butter)
1 cup cold buttermilk
2 ½ cups all-purpose flour
2 tablespoons baking powder
1/4¼ teaspoon baking soda
Finishing Touches:
A small ramekin of buttermilk (for brushing pre-bake)
Enough melted butter to make you happy (for brushing post-bake)
Instructions:
1. Preheat Like a Pro:
Fire up your oven to a toasty 425°F (218°C). We're turning up the heat for biscuit perfection.
2. Mix the Magic:
In a bowl, whisk together the flour, baking powder, and salt. It's the dry dream team.
3. Herb & Spice Extravaganza:
Time to infuse these biscuits with flavor! Add in the dried lavender, rosemary, garlic (because garlic makes everything better), sage, and thyme. Give it a good mix like the herb aficionado you are.
4. Butter Bliss:
It's all about that buttery goodness. Toss in those cold, thinly sliced butter pieces. Use a pastry blender if you've got one, or just work your millennial magic to create pea-sized clumps. [I used a food processor to mix the butter in with the dry ingredients, but if you HAPPEN to have a pastry blender, that’s probably best. If not you can totally mix by hand with a fork]
5. Well of Wonder:
Make a well in the center of this herbaceous mix, pushing the flour aside to create a tasty void. Pour in the cold buttermilk—our secret ingredient.
6. Mix & Marvel:
Grab your fork and gently mix until it's just combined. We're going for "oh-so-tender" here, so don't overdo it. Tough biscuits are not on the menu!
7. Shape & Fold:
Flour your surface and turn that dough out. Shape it into a rectangle, and then comes the folding magic—like folding a love letter. Fold it in thirds, roll it out to ½" thickness, and repeat twice more.
8. Cut & Create:
Grab your trusty biscuit cutter (I used a sharp knife and cut straight down without dragging the knife through the dough) and cut out about 12 heavenly biscuits. Re-roll any scraps because we're not wasting any of this deliciousness.
9. Brush with Love:
Just before they hit the oven, brush the tops of your biscuits with a bit of buttermilk. This will give them that beautiful golden finish.
10. Bake & Brag: - Pop these masterpieces into the preheated oven. Bake at 425°F for 13-15 minutes until they're cooked through and boasting a golden-brown crown.
11. Post-Bake Brush: - Once out of the oven, don't rush to dig in. Brush the tops of your biscuits with melted butter (I use dairy free butter). This extra touch will make them perfectly moist and flavorful.
Foodie Tips:
Elevate your prep game by using a food processor to blend the ingredients. First, combine the dry ingredients and pulse. Then add the butter and pulse until you have those perfect pea-sized crumbs. Transfer this magic mix to a mixing bowl, and continue with the recipe.
Now you've got a batch of Lavender Buttermilk Biscuits that are not just food; they're a culinary masterpiece. Share your creation with me on Instagram @digitaldashh, do your best not to devour the whole batch, and remember these biscuits are almost too pretty to eat... almost. 😅😜
Lavender Biscuits (the splatter is from the buttermilk that was brushed on the top of the biscuits at the end of the recipe.