Happy Mother’s Day to all of the moms out there, especially mine. I don’t know what I’d do without her. Just this week she made me soup and came over to help me tidy up my kitchen because I was super sick with strep all week. Thank you mom!!
My husband and I are hosting a Mother’s Day cookout today for both our families. Our preparation level is a bit weak. I just recovered from strep yesterday and my husband just literally finished tearing up our yard and planting new shrubbery everywhere. It’s slightly rainy so our dog is caked in mud and so is our deck. We tend to do things a little last minute around here.
There’s a ton of things I should be doing instead of this blog post and I know biscuits and cookouts don’t really go together but I have been dying to make these and Mother’s Day just seems like a perfect time to try this recipe.
I also have a new lavender plant so I thought I’d try incorporating a bit. You can use the leaves or the flowers of lavender plant for flavor. Mine haven’t flowered yet so I just used the leaves. One very important tip when cooking with lavender: use very sparingly or you might end up with a bit of a perfume party. It’s better to start with less lavender and then slowly slowly add more or next thing you know you will be eating something that tastes like lavender body spray.
These biscuits have really subtle hints of lemon and lavender.
If you are going to a Mother’s Day brunch you have time to whip these babies up. They are really easy and don’t take too long. If you don’t have lavender or even lemon, it’s still a good biscuit recipe without.
;
One thing I tried this time was refrigerating my dough before I baked. I refrigerated it for about an hour and I have to say they did come out fluffier than usual. You don’t have to do this, I’ve made them without doing it and they were still good, they just may not be as fluffy.
Well time to go clean my house, yard, dog and prepare the rest of the food! Happy Mother’s Day!
- 2 cups flour
- 1 stick cold butter
- ¾ cup whole milk (or half and half)
- 1 heaping tablespoon baking powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ tsp lavender (cut up as small as possible)
- Zest of half a lemon
- 1 egg (to brush on biscuits before baking)
- Mix the flour, baking powder, sugar and salt in electric mixer with paddle attachment.
- Dice up the butter (make sure it is cold!).
- Add in the butter and mix on low until the butter is in small clumps about the size of peas. Do not over-mix in this step. You don't want it to be smooth.
- Add in the milk and mix until incorporated. Again, do not over-mix. Just mix until it looks well blended to keep the biscuits fluffy.
- Add in the lavender and lemon if you are using these and lightly stir in.
- Refrigerate dough for an hour or two for fluffiest biscuits. Cover in plastic.(optional)
- Cut out using cookie cutter or the top of a drinking glass (what I used)
- Brush egg on top of the biscuits. This will allow nice golden color to form on top.
- Bake for 18 - 20 minutes or until they look golden on top and on edges.
;
Hello! My name is Christina and I started this blog to share my love of food. You can find recipes of all kinds here but I try to keep them simple and of course delicious! 
{ 1 comment… read it below or add one }
This sounds great.