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Savory Lavender Honey Biscuits Recipe

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★★★★★

4.9 from 144 reviews

These Savory Lavender Honey Biscuits offer a perfect balance of flaky, buttery layers enhanced with aromatic English lavender and a touch of honey. Crisp on the outside and tender on the inside, they are lovingly made with a unique honey beurrage layered into the biscuit dough, creating beautiful layers and a subtle sweetness that complements the savory herbs. Ideal for breakfast, brunch, or as a delightful snack with tea or coffee.

Ingredients

Scale

Honey Beurrage

  • 2 sticks of salted butter, softened & 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
  • 1¼ cups cold buttermilk
  • 1 large garlic clove, finely minced
  • 1½ teaspoons English lavender, crushed
  • ½ teaspoon dried parsley
  • ⅛ teaspoon dried thyme
  • ⅛ teaspoon dried sage

Glaze

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

Instructions

  1. Prepare Honey Beurrage: In a stand mixer or a bowl, mix together the softened butter, sugar, and honey until just combined. Do not overmix to avoid melting the butter.
  2. Form Butter Slab: Transfer the honey butter mixture to a piece of wax paper. Fold it into a 5×5 inch package and use a rolling pin to flatten it into a square slab. Be careful not to warm it too much. Refrigerate until ready to use.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, sugar, minced garlic, crushed lavender, parsley, thyme, and sage. Stir together evenly to coat.
  4. Add Wet Ingredients: Pour the cold buttermilk into the dry ingredients. Using a spatula or wooden spoon, mix using a cutting motion until just combined. Avoid overworking the dough.
  5. Form Dough Block: Transfer the shaggy dough onto wax paper. Quickly and gently knead by hand to bring it together into a large block, leaving it slightly uneven and shaggy. Wrap in wax paper and flatten with a rolling pin. Chill for 15-30 minutes or overnight.
  6. Prepare Butter for Layering: Lightly soften the chilled honey butter slab so it bends slightly without breaking.
  7. Encapsulate Butter in Dough: Roll the chilled dough on a floured surface to a size large enough to cover the butter slab. Place the butter on the dough and pinch the seams to seal it fully inside.
  8. Fold Dough Layers: Dust a large piece of wax paper with flour and transfer the dough block onto it. Roll the dough into a 14×7 inch rectangle, then fold into thirds like an envelope. Refrigerate for 15 minutes. Repeat folding 1-2 more times for a total of 2-3 folds; avoid folding more to preserve thick layers.
  9. Trim and Roll: Roll the folded dough to about ½ inch thickness in a 14×7 inch rectangle. Trim uneven edges to create straight sides.
  10. Cut Biscuits: Using a sharp chef’s knife and one quick motion, cut the dough into 24 square biscuits. Avoid sawing motions to prevent pinching the layers.
  11. Freeze Biscuits: Freeze the biscuit squares for 5-10 minutes before baking to harden the butter. Alternatively, store frozen biscuits between sheets of wax paper in airtight bags or containers for longer storage.
  12. Preheat Oven and Prepare for Baking: Preheat oven to 400°F (204°C). Place 6-8 biscuits on a parchment-lined baking tray. If completely frozen, allow biscuits to thaw at room temperature for 20 minutes before baking.
  13. Brush and Bake: Brush tops of biscuits lightly with buttermilk. Bake in the preheated oven for 25 minutes or until golden brown with butter pooling around them. Monitor to prevent butter from burning.
  14. Prepare Glaze: While baking, gently melt the butter and honey together over low heat or in a microwave. Stir in crushed lavender.
  15. Glaze Biscuits: Once baked, immediately brush the tops with the honey lavender butter glaze. Optionally sprinkle additional crushed lavender on top for garnish. For a savory option, brush with melted butter only.
  16. Serve and Enjoy: These biscuits are best served warm and fresh from the oven. They feature tender layers with a delightful ‘peeling’ texture and a perfect balance of sweet and savory notes.
  17. Storage & Freezing: Unbaked biscuits freeze well when separated with wax paper and stored in airtight containers or bags. Thaw at room temperature for 20-30 minutes before baking. Baked biscuits are best enjoyed fresh but can be reheated gently.

Notes

  • Do not overmix the dough to maintain flaky layers.
  • Keep butter and dough cold throughout to create distinct flaky layers.
  • Use one quick, clean cut to avoid pinching layers when cutting biscuits.
  • Freeze unbaked biscuits for convenient make-ahead options.
  • Adjust glaze sweetness by brushing with butter only if preferred savory.
  • Watch the baking biscuits to avoid burning the pooling butter.
  • Resting the dough overnight enhances flavor and texture.

Keywords: biscuits, savory biscuits, lavender biscuits, honey biscuits, flaky biscuits, layered biscuits, baking, breakfast biscuit, herb biscuits

Find it online: https://servedbynora.com/savory-lavender-honey-biscuits-recipe/