BUTTERMILK BISCUITS WITH LAVENDER HONEY BUTTER
ingredients
For the biscuits
313g (2 ½ cups) all purpose flour
11g (2 ½ tsp) baking powder
2 grams (½ tsp) baking soda
10 grams (1 tablespoon) granulated sugar
3 grams (1 tsp) kosher salt
142 grams (5 ounces) unsalted cold European butter, frozen and grated*
¾ cup full fat buttermilk
For the lavender honey butter
1 stick unsalted butter, or any other good quality grass fed butter, room temperature**
2 stems fresh lavender
45 grams (1/8 cup) good local honey
1 teaspoon Maldon sea salt
Makes 12 biscuits
Pre-heat oven to 400 degrees
Start making the lavender honey butter
Remove fresh lavender leaves from the stem and finely mince on a cutting board. Add all ingredients to the mixing bowl of a stand mixer equipped with a paddle attachment. Mix on medium for 30 seconds until ingredients are fully incorporated.
Make biscuits by adding flour, baking powder, soda, sugar, and salt to a large mixing bowl or dough bowl. Whisk ingredients together until incorporated. Mix in your frozen grated butter and work into flour until fully incorporated and the mixture starts to resemble sand.
Create a well in the middle of the bowl and slowly add in the buttermilk. Fold dough on top of each other until fully incorporated. Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 2” thickness. Cut with a floured biscuit cutter.
Place on a greased cookie sheet, leaving at least an inch of space between each one. Bake for 10-12 minutes, rotating 180 degrees halfway through baking.
*I grate all my butter on a box grater when making biscuits. If you freeze it beforehand it will be much easier to grate and the colder your ingredients the better.
**When making the honey butter, it's important to let the butter come to room temperature, about 30 minutes, on the counter before starting this recipe. Do not rush or skip this step as you want the butter to be at the perfect temperature to ensure you can properly mix together all of the ingredients.
