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Lavender and Lemon Basil Biscuits

Submitted by: Stephanie Brown

Lavender and Lemon Basil Biscuits

A fantastic blend of flavors in a fluffy, flaky, delivery system.
Servings: Makes 8 Large Biscuits


2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
1/3 Cup Butter (add a 1/2 Teaspoon salt if you use unsalted butter)
1 Cup Buttermilk or Half and Half
1 Tablespoon Fresh Lavender Flowers
1 Tablespoon Fresh Lemon Basil


Preheat the oven to 350°Put the herbs in a small container and snip the herbs (mostly for the benefit of the basil) with scissors into small pieces (a food processor works well too). Mix together flour, baking powder, sugar, (salt if using unsalted butter), and herbs. Cut butter into the dry mix with two forks or a pastry blender. It should look like coarse meal when you are finished. Make a small well in the bowl and pour in the buttermilk/cream. Fold the buttermilk in with a spatula. Folding  is different than stirring and it’s important to getting fluffy, flaky biscuits. Turn the dough out on a floured surface and knead about five times, don’t overwork the dough. Press the dough into a roughly 1 inch thick round and cut out your biscuits. If you don’t have a biscuit cutter you can flour the bottom of a drinking glass and that works well. Put the biscuits on a greased baking sheet and bake for about 15 minutes or until golden brown at 350°

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