Introduction

These Savory Lavender Honey Biscuits are a delightful twist on a classic favorite, combining aromatic lavender with the sweetness of honey. Perfectly flaky with a tender crumb, they make an irresistible treat for breakfast or teatime. Let’s bring a little floral magic into your kitchen!

The image shows a metal baking tray lined with white parchment paper on a white marbled surface. On the tray, there are 18 square pieces of raw biscuit dough arranged in three uneven rows. The dough squares are light beige with a slightly rough texture that has some visible small flour specks on top. In the background, there is a red and blue flour bag, and to the side, a rolling pin with a wooden handle rests on the surface. There is scattered flour dust on the white marbled surface around the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Honey Beurrage:

2 sticks salted butter, softened and at room temperature
1 tablespoon white granulated sugar
2 tablespoons honey

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 and 1/4 cups cold buttermilk
1 large garlic clove, finely minced
1 and 1/2 teaspoons English lavender, crushed
1/2 teaspoon dried parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried sage

Glaze:

2 tablespoons salted butter, melted
3 tablespoons honey
1 teaspoon English lavender, crushed lightly

Instructions

Step 1: In a stand mixer or a bowl with a spoon, combine the softened butter, sugar, and honey until just mixed. Transfer the honey butter to a piece of wax paper and fold into a 5-inch square package. Gently roll with a rolling pin to form a flat slab. Refrigerate until ready to use.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, sugar, and all the herbs and minced garlic to evenly distribute.
Step 3: Pour the cold buttermilk into the dry mixture. Using a spatula or wooden spoon, mix carefully with a cutting motion until just combined. Avoid overworking the dough.
Step 4: Turn the shaggy dough onto wax paper and quickly knead just enough to bring it into a rough block—some unevenness is fine. Fold the wax paper around the dough, roll it into a rectangle, and chill for 15–30 minutes.
Step 5: If the honey butter slab is too hard, let it soften slightly so it bends without breaking. Roll out the chilled dough on a floured surface to cover the butter slab fully. Encase the butter by pinching the dough closed along the seams.
Step 6: Place the dough block on a floured piece of wax paper and roll into a large rectangle approximately 14 by 7 inches. Fold the dough into thirds, like an envelope, and refrigerate for 15 minutes. Repeat this folding 2–3 times total for flaky layers.
Step 7: After folding, roll the dough again to about ½ inch thickness and trim uneven edges for uniform biscuits.
Step 8: Using a sharp knife, cut the dough into 24 squares with a swift motion, avoiding dragging or sawing to keep layers intact.
Step 9: Freeze the biscuit squares on a tray for 5–10 minutes to firm up the butter. Once hard, you can layer them between wax paper and store in a zipper bag or container in the freezer for up to two weeks.
Step 10: Preheat the oven to 400°F. Arrange 6–8 biscuit squares on a parchment-lined baking tray, brushing the tops with buttermilk. Bake for 25 minutes or until golden brown, watching for butter pooling to avoid burning.
Step 11: While the biscuits bake, melt the butter and honey gently, then stir in crushed lavender for the glaze.
Step 12: Once baked, brush the tops with the honey lavender glaze and sprinkle additional crushed lavender for garnish. For a less sweet option, brush with melted butter only.

Tips & Variations

Use a sharp knife for cutting to maintain the biscuit layers and avoid uneven edges.
If you don’t have English lavender, substitute with finely chopped fresh thyme for a savory herb flavor.
Chill your dough well between folds for flakier biscuits and easier handling.
Freeze unbaked biscuits in batches with wax paper layers to avoid sticking and bake fresh when needed.
Brushing with just melted butter instead of the honey glaze keeps the flavor more savory.

Storage

Unbaked biscuits freeze beautifully for up to two weeks. Store them frozen in containers or ziplock bags with wax paper layers to prevent sticking. Before baking, thaw at room temperature for 20–30 minutes depending on kitchen warmth. Baked biscuits are best enjoyed fresh but can be reheated gently in the microwave or oven for a few minutes to restore warmth and softness.

How to Serve

A pile of five golden-brown biscuits sits on a white plate with blue and pink floral designs; each biscuit shows multiple soft, flaky layers with a light, airy texture. The top layer is glossy with a shiny, slightly toasted surface sprinkled with small green herb pieces. The biscuits are arranged close together, with some sides showing the rich, buttery layers clearly. The scene is set against a backdrop of a white marbled surface with soft natural light coming through a sheer curtain decorated with small stars. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits ahead of time?

Yes! You can prepare and freeze the unbaked biscuit squares for up to two weeks. Simply thaw slightly before baking and follow the baking instructions.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 and 1/4 cups of milk. Let it sit for 5 minutes before using it in the recipe.