Wednesday, September 05, 2007
OK, one last biscuit recipe. With homemade butter slathered on top, of course. :) Not much too it. I just added lavender seeds to my buttermilk biscuits recipe. Except there was no more buttermilk, so I substituted with soy milk and it worked really well anyway.
For half a dozen large biscuits, or a dozen small ones, you'll need:
2 cups flour
3/4 to 1 cup cold buttermilk, or cold regular milk, or cold soy milk if you wish
1/2 cup cold butter ie. 1 stick of butter
1-2 tsp sugar, depending on your sweet tooth
1 tblsp baking powder
pinch of salt
2 tsp lavender seeds (I actually used 1 tblsp lavender seeds and while pretty, found that a bit too bitter.)
In a mixing bowl, add 2 cups flour, 2 tsp sugar, 1 tblsp baking powder, a pinch of salt, and 2 tsp lavender seeds. Cut cold butter into chunks, or add butter to dry ingredients and mash them with a fork. Start with 3/4 cup cold milk and mix into dough. If it's still too dry, add in a bit more milk until all the flour is incorporated. The dough shouldn't be smooth, you just don't want excess flour.
Your ball of dough should look like so. You can work with this right away, but I think letting the dough rest for about 15 to 20 minutes makes the biscuits rise even more.
Put the dough on a cutting board and flatten to about 1-inch thick. Then cut with a biscuit cutter or upended glass. Since my cilantro biscuits looked so pretty in heart shapes, I decided it would do well for lavender biscuits as well. I usually get about half a dozen 3-inch-sized biscuits from this amount.
When baking, do you do it with a big heart?
Or a little one?
Or with all your heart - big and small?
I say, bake with all your heart. :)
Bake in oven at 400 degrees for about 10 to 15 minutes until golden. You'll always get lovely results if you bake with all your heart. ;)
Slathered with homemade butter and honey. Maybe you'd like to pair it with a cuppa tra atiso (Vietnamese artichoke tea) as well?