Makes about 24 to 30 small (1½-inch) biscuits
There’s something honest about a good buttermilk biscuit. These bake up golden and tender with soft, flaky layers inside and just the barest hint of sweetness, the kind of biscuit that doesn’t need much fuss to be wonderful. We keep them small, about two bites each, so they’re perfect for splitting, spreading, and sharing.
Warm one up, split it open, and spoon on a little Lavender Apple Butter or Blueberry Lavender Jam! It’s a slow Sunday morning in a single bite, and it’s exactly how we love to enjoy life here at Green Roof Lavender.
You might notice there’s no lavender in this one, and that’s on purpose. Not everything on the farm has to be purple to earn its place. These little biscuits exist for one reason: they’re the ideal companion to our Lavender Apple Butter and Lavender Jams! The warm, soft canvas that lets all that lavender shine. Think of them as the supporting act that makes the star look good.
Mini Buttermilk Biscuits
Ingredients
Directions
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Chill everything. Cold butter is what makes biscuits flaky and gives them the structure to hold together. Cube your butter and pop it back in the fridge while you measure the dry ingredients. Keep the buttermilk cold until the moment you use it.
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Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
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Cut in the butter. Add the cold butter cubes and work them into the flour with your fingertips, a pastry cutter, or two forks until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Those butter pieces create the flaky layers, so don't overwork it into a paste.
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Add the buttermilk. Pour in the buttermilk and stir gently with a fork just until the dough comes together in a shaggy mass. If it looks dry and won't hold, add a splash more buttermilk a teaspoon at a time. The dough should be slightly sticky but manageable. Stop mixing as soon as it holds; overmixing makes tough biscuits.
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Fold for sturdiness. Turn the dough onto a lightly floured surface and pat it into a rough rectangle about 3/4 inch thick. Fold it in thirds like a letter, then pat out again. Repeat this fold two or three times total. This builds gentle layers that hold together well, which is exactly what you want for packing into cups. Finish by patting the dough to about 1/2 inch thick.
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Cut small. Using a 1½-inch round cutter (or a small glass), press straight down without twisting. Twisting seals the edges and stops them rising evenly. Cut them close together to minimize scraps. Gather leftover dough, gently pat it out once more, and cut the rest, though these last few will be a touch denser.
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Bake. Place the biscuits close together on a parchment-lined sheet (touching sides helps them rise tall and stay tender). Brush the tops with a little melted butter if you like. Bake at 425°F for 12 to 15 minutes, until risen and golden on top. Smaller biscuits bake fast, so check at 12.
Farm Kitchen Tips
Don't skip the fold in step 5. It's what gives the biscuits enough internal structure to be handled, cupped, and even split for a dollop of butter without falling apart. And these are only lightly sweet, which is intentional. A mild, buttery, slightly savory biscuit makes a clean backdrop that lets our Blueberry Lavender Jam and Lavender Apple Butter shine, rather than competing with them.