Go Back

Savory Lavender Honey Biscuits

These biscuits are a delightful combination of flaky layers, honeyed glaze, and aromatic lavender, perfect for a comforting snack or a savory meal accompaniment.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American, French
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Honey Beurrage
  • 2 sticks salted butter, softened and room temperature
  • 1 tablespoon white granulated sugar
  • 2 tablespoons honey
For the Biscuit Dough
  • 3 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons white granulated sugar
  • 5 tablespoons butter, shredded and frozen
  • 1.25 cups buttermilk, cold
  • 1 large garlic clove, finely minced
  • 1.5 teaspoons English Lavender, crushed
  • 0.5 teaspoon dried parsley
  • 0.125 teaspoon dried thyme
  • 0.125 teaspoon dried sage
For Topping
  • 2 tablespoons salted butter, melted
  • 3 tablespoons honey
  • 1 teaspoon English lavender, crushed lightly

Method
 

Prepare Honey Beurrage
  1. Mix butter, sugar, and honey. Refrigerate in a wax paper package.
Make Biscuit Dough
  1. Whip the softened butter until glossy, fold in 1 tablespoon sugar and 2 tablespoons honey. Shape into a neat slab on wax paper, wrap and chill until firm.
  2. In a bowl, mix dry ingredients and aromatics. Add buttermilk and mix gently to form a shaggy dough. Knead and wrap in wax paper, chill for 15-30 minutes.
  3. Scatter frozen shredded butter over the dry mix, rub or pulse until pea-sized flakes remain. Stir in cold buttermilk until the dough just comes together.
Roll and Fold Dough
  1. Roll out dough to cover the butter slab. Fold and refrigerate again. Roll to 1/2 inch thick and cut into squares.
  2. On a floured surface, roll the dough into a rectangle large enough to enrobe the chilled honey beurrage. Place the butter slab on one half, fold the dough over, seal the edges, and roll gently.
  3. Fold into thirds like a letter and refrigerate for 10-15 minutes. Repeat once more for layered lift.
Bake Biscuits
  1. Freeze unbaked biscuits for 5-10 minutes. Preheat oven to 400°F.
  2. Bake biscuits on a parchment-lined tray for 25 minutes until golden brown.
Finish and Serve
  1. Melt butter and honey, then brush on baked biscuits and sprinkle with crushed lavender.
  2. Serve warm, enjoy with soft cheeses, roasted root vegetables, or on their own with tea.

Notes

Keep everything cold for distinct flaky layers. Crush lavender gently to avoid bitterness. Don't overwork the dough for lighter biscuits. Use a straight-edge cutter to preserve rising power.