Lavender Tea Biscuits
This recipe for lavender tea biscuits is courtesy of Washington Lavender. These biscuits are frequently served for breakfast at George Washington Inn along with their specialty rhubarb lavender jam or blackberry lavender jam.
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup cold butter
1/3 cup shortening
2 tsp culinary lavender bud
3/4 cup buttermilk
Preheat oven to 425° F. Line baking sheet with parchment paper.
In large bowl, sift together flour, baking powder, and salt. Cut in shortening and butter until particles are the size of small peas. Stir lavender into flour mixture. Add buttermilk and mix gently to form a soft dough.
Turn dough onto well-floured surface and knead gently three or four times. Roll dough to 1″ thickness. Cut dough using cookie cutter or knife. Cutter may be dipped in flour to prevent the dough from sticking. Place biscuits on baking sheet. If desired, brush top of each biscuit with milk and sprinkle with lavender sugar.
Bake 10-12 minutes or until golden brown. Serve warm. Makes about 8-10 biscuits.
If you prefer to use ground culinary lavender, reduce the measurement to 1 to 1 1/2 tsp of ground lavender.
When cooking with lavender, be sure to use culinary lavender (angustifolia varieties) and use it in moderation. Knowing the source farm will assure you of the quality of the product.
These biscuits are delicious served with lavender honey or a lavender-infused jam/jelly.