These Lavender Buttermilk Biscuits are a lemony treat!

I grew lavender this year, in Missouri. I know, not normally a state that supports this lovely smelling plant but they did great. I created the soil and grew them in the cinder block foundation of my raised garden beds. I wasn’t sure if the plants would survive the winter, so I wanted to preserve the lovely flavors for as long as possible. I dehydrated the leaves and flowers and now have fresh dried lavendar to use all year long.

One of our favorite lavender recipes is these Lavender Buttermilk Biscuits with Lemon Glaze.

Here’s why I love this dish!

• These are perfect for impressing guests.
• They are soft and buttery.
• They are infused with a delightful floral sweetness that’s perfectly balanced by the tangy lemon glaze.

If you want some more biscuit recipes to try, Buttermilk Sourdough Biscuits, Copycat Cheddar Bay Biscuits, or my personal favorite Rosemary Buttermilk Biscuits. I have a biscuit for all tastes.

What’s in Lavender Buttermilk Biscuits?

• All-purpose flour: The foundation of your biscuit dough.
• Baking powder and baking soda: Essential leavening agents for fluffy biscuits.
• Salt: Enhances the overall flavor.
• Fresh lavender: Adds a unique floral aroma and taste.
• Sugar: Optional for a slightly sweet biscuit.
• Cold unsalted butter: Key for achieving a flaky texture.
• Cold buttermilk: Provides moisture and tang.
• Vanilla extract: Adds warmth and depth.
• Lemon zest: Brightens the flavor profile.

Ingredients for Lemon Glaze

• Powdered sugar: Sweetens and thickens the glaze.
• Lemon juice: Provides tartness to balance the sweetness.
• Lemon zest: Intensifies the citrus flavor.
• Milk: Adds creaminess to the glaze.

Step-by-Step Process for Making Lavender Buttermilk Biscuits with Lemon Glaze

• Preheat and Prep: Preheat your oven to 425°F (220°C) to ensure the biscuits rise beautifully during baking.
• Mix Dry Ingredients: Pulse the dry ingredients just enough to evenly distribute them. The lavender and sugar are optional, but they enhance flavor and sweetness.
• Butter: Keep the butter cold and cut it into small cubes before adding it to the dry ingredients. This technique helps create a flaky texture, and you want to see small chunks of butter in the dough for that perfect rise.
• Add Wet Ingredients: When adding the buttermilk mixture, avoid overmixing. Stop as soon as the dough starts to come together—overmixing can lead to tough biscuits.
• Handling the Dough: Pat out the dough gently. Overworking it can create dense biscuits. Folding the dough instead of rolling it creates layers, giving your biscuits their signature flakiness.
• Cutting Biscuits: Use a sharp biscuit cutter or the rim of a glass, pressing straight down without twisting. Twisting can seal the edges and hinder the biscuits from rising properly.
• Baking: Arrange the biscuits on the baking sheet, leaving enough space between them to allow for spreading. Keep an eye on them during the final minutes to prevent burning.
• Glazing: Let the biscuits cool slightly before applying the glaze. This helps the glaze set better and prevents it from sliding off.

Buttermilk Lavender Biscuits with Lemon Glaze

Try these lavendar buttermilk biscuits with lemon glaze! Flaky, floral, and tangy—perfect for a cozy treat or impressing guests.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Bread

Cuisine American

Servings 10 biscuits

Calories 254 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 2 tsp fresh lavender (finely minced or or 1 tsp dried culinary lavender)
• ¼ cup sugar (optional, for a slightly sweet biscuit)
• ½ cup cold unsalted butter (cubes)
• ¾ cup cold buttermilk
• 1 tsp vanilla extract
• zest of 1 lemon

Ingredients for Lemon Glaze

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1-2 tsp milk (optional, to thin glaze if needed)

Instructions

 

• Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
• Into the bowl of your food processor, add 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 2 tsp fresh lavender and (if you prefer a sweeter biscuit) ¼ cup sugar. Pulse the dry ingredients a few times to combine.
• Now, add ½ cup cold unsalted butter to the flour mixture in the food processor. Pulse the mixture several times until the butter pieces are about the size of small peas. Some visible chunks of butter should remain for a flakier texture.
• In a separate bowl or measuring cup, whisk together ¾ cup cold buttermilk, 1 tsp vanilla extract and zest of 1 lemon. With the food processor running, slowly pour the buttermilk mixture through the feed tube. Stop as soon as the dough starts to clump together; don’t overmix. If the dough is still too dry, add a bit more buttermilk, one tablespoon at a time, until you have a soft, slightly sticky dough.
• Transfer the dough to a lightly floured surface. Gently pat it into a rectangle about 1 inch thick, then fold the dough over itself 2-3 times to create layers, which will help make the biscuits extra flaky. After folding, pat the dough back down to 1 inch thick.
• Using a biscuit cutter or the rim of a glass, cut out your biscuits. Press straight down without twisting to allow the biscuits to rise properly. Arrange them on the prepared baking sheet with a little space in between.
• Bake the biscuits for 12-15 minutes, or until the tops are golden brown.
• While the biscuits are baking, prepare the lemon glaze. In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest and 1-2 tsp milk. If the glaze seems too thick, add 1-2 teaspoons of milk to thin it out until it reaches a drizzling consistency.
• When the biscuits are done and slightly cooled, drizzle the lemon glaze generously over the top. The tangy, sweet glaze pairs perfectly with the subtle floral flavor of the lavender, making these biscuits a real treat.
• Enjoy these lavender buttermilk biscuits with a cup of tea or as a light, sweet snack. The food processor makes the process faster, but the results are just as flaky and delicious as ever!

Notes

Cutting Biscuits: I use a mason jar with a regular-sized mouth—it’s the perfect size for biscuits! If I’m making breakfast sandwiches, I might opt for a wide-mouth mason jar. Just remember to coat it in flour between each cut to ensure they come out easily.

Golden Finish: For a gorgeous golden finish, brush the tops with a little extra buttermilk before baking.

Cold Ingredients: Ensure your buttermilk is cold to keep the dough chilled, which helps maintain the cold butter for those flaky layers.

Substitutions

Herbs: A sprinkle of thyme or rosemary in the dough enhances the herbal notes from the lavender and pairs exquisitely with the lemon glaze.

Citrus Twists: Add a touch of orange zest or lime zest to the dough or the glaze for an extra citrus kick. This will intensify the bright, zesty flavors in your biscuits.

Nutrition

Calories: 254kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 238mgPotassium: 66mgFiber: 1gSugar: 18gVitamin A: 318IUVitamin C: 2mgCalcium: 102mgIron: 1mg

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