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There’s something so simple and special about baking with lavender. These lavender biscuits are light, buttery, and just slightly floral—perfect for creating a cozy, elegant treat without a lot of effort.
Whether you’re planning a relaxed brunch, putting together a tea party menu, or just want something a little different with your morning coffee, these biscuits add a soft, beautiful touch.
If you enjoy baking with lavender, be sure to explore more lavender recipes and learn how to choose the best culinary lavender for baking and drinks.
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Why You’ll Love These Lavender Biscuits
- Can be made sweet or slightly savory
- Light, buttery texture with a subtle floral flavor
- Perfect for brunch, tea parties, and spring gatherings
- Easy to make with simple ingredients
Ingredients for Lavender Biscuits
- 2 cups (250 g) all-purpose flour
- 1–2 tsp dried culinary lavender buds, lightly crushed
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar (optional for slight sweetness)
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 3/4–1 cup buttermilk (or yogurt + milk to thin)
- 1 egg (for egg wash, optional)
- Extra flour for rolling and coarse sugar for topping (optional)
Measure the lavender precisely—too much tastes soapy. Keep butter cold; use a pastry cutter, fork, or food processor to combine the butter into the flour until it looks like coarse crumbs.
How to Make Lavender Biscuits
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine flour, lavender, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add buttermilk, mixing just until the dough comes together. Do not overwork the dough.
Turn onto a lightly floured surface and pat to about 1-inch thickness. Cut using a biscuit cutter (press straight down, don’t twist).
Place biscuits on the baking sheet. Brush with egg wash or milk and sprinkle with coarse sugar if desired.
Bake for 12–15 minutes until golden brown. Serve warm.
What to Serve with Lavender Biscuits
These biscuits are perfect for building a beautiful brunch or tea party spread. Try serving them with:
- Lavender lemonade for a fresh, floral drink
- Strawberry tea sandwiches for a light, sweet pairing
- Egg salad tea sandwiches for a classic savory option
- Raspberry crumble or fruit desserts
- Honey, butter, or lemon curd for spreading
They also pair wonderfully with tea, coffee, or a simple spring brunch menu.
Tips for the Best Lavender Biscuits
- Use culinary lavender for the best flavor
- Don’t overuse lavender—too much can taste soapy
- Keep butter cold for flaky layers
- Handle dough gently for the best texture
For a stronger flavor, you can infuse lavender into warm milk or butter before adding it to the dough.
Flavor Variations
- Try a light glaze for a dessert-style biscuit
- Add lemon or orange zest for brightness
- Drizzle with honey for a sweeter biscuit
- Add herbs or cheese for a savory version
Storage Tips
Store biscuits in an airtight container for up to 2 days. Reheat in the oven at 325°F for a few minutes to refresh texture.
You can also freeze unbaked biscuits and bake from frozen when needed.
More Lavender Ideas
Lavender can be used in so many ways beyond baking. Try:
- Homemade lavender syrup for drinks
- Lavender lemonade for brunch and tea parties
- Drying lavender to preserve it for later use
- Lavender oil for DIY projects
- 2 cups 250 g all-purpose flour
- 1 –2 tsp dried culinary lavender buds lightly crushed
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar optional
- 6 tbsp 85 g cold unsalted butter, cut into small cubes
- 3/4 –1 cup buttermilk or milk + yogurt
- 1 egg optional, for egg wash
- Extra flour for rolling and coarse sugar for topping optional
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, combine flour, lavender, baking powder, salt, and sugar.
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Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
-
Gradually stir in buttermilk until dough just comes together. Do not overmix.
-
Turn dough onto a lightly floured surface and gently pat to about 1-inch thickness.
-
Cut biscuits using a floured cutter, pressing straight down without twisting.
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Place biscuits on prepared baking sheet. Brush tops with egg wash or milk and sprinkle with coarse sugar if desired.
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Bake for 12–15 minutes, or until golden brown.
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Serve warm.
Use culinary lavender for best flavor—too much can taste soapy.
Keep butter cold for flaky layers.
For a stronger lavender flavor, infuse lavender into warm milk or butter before using.
Add lemon zest for a fresh, bright variation.
Follow my Brunch Food board on Pinterest.
