Makes 1 dozen biscuits
20 minutes preparation time
10-12 minutes baking time
2 cups all purpose flour
1 tablespoon baking powder
1/4-1/2 teaspoon salt (when we used the buttermilk from making salted butter 1/4 teaspoon was enough)
2 teaspoons sugar
1 teaspoon dried edible lavender
4 tablespoons (1/2 stick) butter
3/4 cup buttermilk
butter and honey for serving, optional
Preheat oven to 450 degrees.
Sift together the flour, baking powder, salt, and sugar in a large bowl. Mix in the butter with your hands, squeezing it between your fingers so that it incorporates into the flour until it is the texture of coarse cornmeal. The more hands that help, the quicker this will go. Slowly stir in the buttermilk a bit at a time, using just enough to get the mixture to hold together. You may need a splash more or less than the measured amount.
Knead the dough for about a minute. Pat it out on the counter until it is about 3/4 of an inch thick. Using a cookie cutter or the top of a jar, cut the dough into approximately 2-inch rounds. Bake for about 10 minutes, just until the biscuits turn a pale gold color.
Serve immediately. Split open and smear with some of that homemade butter and a drizzle of honey.