These lavender biscuits are tender, buttery, and subtly scented with floral lavender, creating a delicate baked treat that pairs beautifully with tea, honey, or jam. The hint of lavender gives each bite a soft perfumed aroma without overwhelming the classic biscuit flavor, making them both elegant and comforting. They’re perfect for afternoon tea, brunch, or breakfast with friends and family.
What sets these biscuits apart is their light, flaky texture and gentle floral aroma, achieved by you infusing dried culinary lavender into a rich buttermilk dough. With simple pantry ingredients and an easy method, you get bakery-style results at home that feel special and memorable.
Equipment
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Pastry cutter or fork
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 tablespoons dried culinary lavender buds
- 2 tablespoons sugar
- 1/2 cup unsalted cold butter, cubed
- 3/4 cup buttermilk, cold
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender buds, and sugar until well distributed.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Drizzle in the cold buttermilk and add the vanilla extract. Stir gently with a spatula or wooden spoon until the dough just comes together; do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Fold the dough over onto itself a couple of times to help create layers, then gently pat again to about 1-inch thickness.
- Use a biscuit cutter or a glass to cut rounds from the dough and place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
- Optionally sprinkle the tops with coarse sugar for a light sparkle.
- Bake for 12–15 minutes until the biscuits are lightly golden on top.
- Remove from the oven and allow the biscuits to cool briefly on the baking sheet before transferring to a cooling rack.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: ~30 minutes
- Servings: 8–10 biscuits
- Cuisine: American / Bakery-style
- Course: Breakfast / Snack / Tea time treat
How to store
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze completely cooled biscuits in a freezer-safe bag or container for up to 1 month; thaw at room temperature and warm before serving.
What not to do
Do not overmix the dough once liquid is added — overworking it will make the biscuits tough.
Do not use fresh lavender — use culinary dried lavender to avoid bitter flavor.
Do not skip chilling the butter — cold butter is key to flaky layers.
Tips & Variations
For a sweeter twist, add 1–2 tablespoons of honey to the buttermilk before mixing.
Mix in lemon zest for bright citrus notes that complement the floral lavender.
Serve with clotted cream, jam, or honey butter for extra indulgence.
For savory biscuits, reduce sugar and add a pinch of black pepper or herbs like rosemary.
Approximate Nutrition
(per biscuit — approximate)
- Calories: ~180
- Fat: ~9 g
- Protein: ~4 g
- Carbohydrates: ~22 g
- Sugar: ~4 g
- Fiber: ~1 g
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender buds, and sugar until well distributed.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Drizzle in the cold buttermilk and add the vanilla extract. Stir gently with a spatula or wooden spoon until the dough just comes together; do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Fold the dough over onto itself a couple of times to help create layers, then gently pat again to about 1-inch thickness.
- Use a biscuit cutter or a glass to cut rounds from the dough and place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
- Optionally sprinkle the tops with coarse sugar for a light sparkle.
- Bake for 12–15 minutes until the biscuits are lightly golden on top.
- Remove from the oven and allow the biscuits to cool briefly on the baking sheet before transferring to a cooling rack.
Notes
- Fat: ~9 g
- Protein: ~4 g
- Carbohydrates: ~22 g
- Sugar: ~4 g
- Fiber: ~1 g
Conclusion
These lavender biscuits offer a tender, aromatic twist on classic buttermilk biscuits, bringing soft floral notes that elevate simple baking into something special. They’re easy to make, visually lovely, and versatile enough to serve with sweet or savory accompaniments. Whether paired with tea or served alongside brunch, their delicate flavor and fluffy texture will impress every guest.
FAQs
Can I use fresh lavender instead of dried?
No — fresh lavender can result in bitter flavor. Use dried culinary lavender for the best taste.
Can I make these dairy-free?
Yes — substitute the buttermilk with a dairy-free milk plus a teaspoon of lemon juice for acidity.
Why are my biscuits not flaky?
The butter may have been too warm or the dough overworked. Always use cold butter and handle dough gently.
Can I add herbs?
Yes — savory herbs like rosemary or thyme pair beautifully with the floral notes.
How do I warm leftovers?
Reheat biscuits in the oven at 300°F (150°C) for about 5–8 minutes until warm.
