This recipe makes about a dozen biscuits. Simple, easy, fragrant biscuits are always a hit for either breakfast or afternoon tea.
Yield: Depending upon the cutter size, about a dozen biscuits
Heat oven to 450F.
Combine dry ingredients and cut in butter with 2 knives or pastry blender until crumbly. Stir in buttermilk just until moistened.
Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to ¾ inch thickness. Cut with a 2 ½ inch biscuit cutter, or use a juice glass.
Place 1 inch apart on ungreased baking sheet. Brush biscuits with melted butter and sprinkle with lavender sugar. Bake for 10 - 14 minutes or until lightly browned. Serve warm with butter & honey or jam.
In a spice or coffee grinder, pulse 2 tablespoons sugar with vanilla beans. Transfer to a jar.
Then pulse the lavender with 1 tablespoon of the remaining sugar until finely ground. Combine everything in the jar, cover tightly and let stand for about 5 days.