When you think lavender what images race through your mind? A light violet color, sweet scent, fields in Southern France, and serenity are what I picture. Cooking ingredient is the last thing that I think of.
The first time lavender came into my kitchen was in a packet of herbes de Provence. The herb mixture was most often used in fish or other savory dishes. Never did I imagine using lavender as an ingredient in sweet recipes. That was up until a few years ago when lavender appeared to become the hip ingredient in the food blogging community.
Initially it didn’t really appeal to me because I’m not much of a baker and sweets are an occasional treat for us. The other reason is that I had this idea in my head that the sweets would taste like perfume or the lavender essential oil that I used in the bath. But I was wrong because as long as you don’t overuse it that taste will not be there. After a few experiments I discovered that lavender is a great culinary ingredient.
As I mentioned before lavender makes up part of the herb mixture called herbes de Provence. It can also be infused with other ingredients to prepare a tisane or herbal tea, paired with cheeses, candied for cake decorating or mixed with sugar to create lavender sugar. My favorite sweet uses for this lightly floral ingredient are in biscuits, scones and muffins. I also love infusing it with lemon honey tea for a relaxing night time drink.
- 1¾ cups all purpose flour
- ¼ cup whole wheat flour
- 1 tbsp. baking powder
- ¼ tsp. baking soda
- ½ tsp salt
- 2 tsp white sugar (adjust to taste)
- zest from 1 small lemon
- ½ tsp dried lavender, grind in a mortar and pestle to small granules
- 4 tbsp. unsalted butter
- ¾ cup of buttermilk
- Preheat the oven to 428 f or 220 c. Sift the flour, salt, sugar, zest, lavender, baking powder and baking soda into a large bowl. Cut the butter into small pieces and place inside the bowl with the flour. Using either a pastry cutter or your hands work the butter into the flour mixture. Continue until it has becomes coarse crumbs. Little by little start adding the buttermilk and stopping to work it into the crumb until all of the milk has all been used.
- Gather the dough into a large even height piece. Use a cookie cutter to cut the biscuits. I cut 6 pieces but it will depend on the cookie cutter size you use. Place biscuits onto a cookie sheet and bake in center of oven for 15 minutes or until baked through. Allow to cool sightly before serving.
These biscuits are soft, sweet with scents of lemon zest and lavender buds. The outer crust is crumbly while the center is soft and moist. Served warm with softened butter and honey makes them great for breakfast or an accompaniment to your afternoon tea. These may not be the prettiest biscuits but they sure brought a bit of serenity with each bite.
Next time I bake with lavender it will also include chocolate. I hear chocolate pairs deliciously with lavender. Have you tried the combination, or what is your favorite sweet lavender recipe? Do share in the comments below.
Other great lavender uses and recipes.
– Joy The Baker’s Lavender Vanilla Sugar Recipe
– Lavender & Vanilla Marshmallows by Drawings Under The Table
– Pear and Lavender Butter by The Musician Who Cooks
– Flavored Simple Syrups by Laura Friendly
– The Purple Haze of Provence by The Hedonista
– Molly’s Sketchbook: Lavender Sachets by The Purl Bee
Beautiful biscuits! That flavor combination is great.
Cheers,
Rosa
Thank you Rosa!
Oh, I love baking with lavender. Great looking biscuits!
Thanks Yummychunklet!
Me too..never thought that of baking with lavender until my sis gave me some. Kind of wondering whether the bakes using lavender will smell like aroma therapy perfume…lol. now that you are sharing this recipe, I might try this out as these cookies looks good.
Hehe, so I wasn’t the only one that thought that. Thanks and enjoy them!
I’m making these this morning, and remembering to add the sugar, lavendar and lemon zest since none of those are added in the instructions :)
:z Good for you Tad! hehe
This would be a very nice treat. I can see them as part of a brunch line-up, yummy. I made a pound cake a couple of years ago with lavender cordial. Up until then I was skeptical about using lavender also. Not anymore!
That sound delicious Sandra. Thanks
Gorgeous biscuits, Nancy! I love your lemon and lavender pairing!
Thank you Laura!
I have never worked with lavender… but it sure sounds fancy and beautiful. These biscuits are stunning and I love the blue you used to make them pop. Love the lighting too. :)
Thanks Ramona and I hope you give lavender a try soon.
I love the change to your photography – so light and bright but beautiful as always. Here’s a genuine question: why use lavender in your cooking if you can’t taste it? I have never used it, by the way.
That’s true Suzanne. My hang up was just that I didn’t want it to taste like a fragrance. Thank you.
I hope you are feeling better dear Nancy. I am still recovering from a nasty cold myself. We have a lavender farm near our house, I buy lavender honey all the time there. Biscuits look so rustic and so delicious. And I love photos, of course-))
Thanks Yelene I am and hope you are too. How lucky! I would love to try the lavender honey.
Lavender is one of my favorite flavors, and luckily it grows really well here in San Miguel. I’ll tag these biscuits to make–that’s certain. Thanks!
Enjoy them Victoria!
Your kitchen must have smelt wonderful while baking these beautiful biscuits.
It did smell great. Thanks Angie!
Great looking biscuits! Definitely something I should try. I use herbes de Provence all the time, but that’s really the only way I use lavender. Definitely something I should explore – thanks for the inspiration.
Yes definitely John!
Beautiful biscuits! I first encountered lavender in Aix-en-Provence on a biking trip in the countryside…sounds cheesy but that’s the way it happened. Seeing rows and rows of these gorgeous purple plants and inhaling its sweet intoxicating scent – it was pure heaven! I like lavender in my soap – or food, too!
No not cheesy at all Jen -it’s wonderful! Thank you!
I would love to place a little tab of butter on one, two, maybe three of the biscuits! I can smell the lemon and lavender. What a fabulous biscuit!
Haha just like my hubby! Thanks
I never liked lavendar in food until I had an amazing ice cream that didn’t make it taste like soap. These look wonderful! Maybe I’ll give lavendar a try at home now. :)
Lavender ice cream sound delicious! Have fun trying it out.
I love lavender in sweet recipes! It adds such a nice, floral flavor–without being TOO flowery. Combining it with lemon is a brilliant idea. :)
I agree that lavender adds a really nice flavour. Thank Kiersten!
I am a big fan of lavender in food, not toomuch of course. Lemon is the perfect pairing but I never whould have thought of biscuits. Intriguing.
Thanks Evelyne!
I’ve had some dishes with lavender come out wonderful and others tasting like perfume! I think the biscuit might actually tame it a bit and it would be good, some butter on top wouldn’t hurt either. Love that top shot.
-Gina-
That’s always my fear. Of course biscuits always need a good smearing of butter. Thanks sweetie:)
Very nice combination – lemon and lavender, so elegant! I love how you styled these biscuits!
Thank you Nami!
What a lovely recipe. In Australia, we would call this a scone, and usually we have them plain, then split them and load them with jam and cream. Or sometimes we make pumpkin scones which we have steaming hot and slathered in butter. But these would be better than both – I can imagine them hot with butter and some fleur du sel, or cold, with some whipped cream and lashings of mountain honey. Oh god. Now I’m so hungry. Definitely going to make this recipe…
Thank you Sarah! You’ve made me so hungry now — is it lunch time yet?:)