We Fagans LOVE us some biscuits! And the only thing better than a biscuit is when we can load it up with fresh garden goodness and therefore call it “healthy” 🙂 My girls and I loved how these lil’ dumplings turned out, and we hope you do as well.
Lavender Rosemary Biscuits
In a large bowl, mix together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 tablespoon sugar, 4 teaspoons baking powder and 1 teaspoon cream of tartar. Next add 3 teaspoons finely chopped fresh rosemary and 1 1/2 teaspoons fresh lavender blossoms.
Then add 3/4 cup cold salted butter (cut into small cubes) to the flour mixture using a pastry cutter or fork.
Using your fingertips, mix 1 1/4 cups buttermilk into the mixture until just combined. Turn out onto a floured board, roll until about 3/4 inch thick, and cut into rounds using a biscuit cutter or the top of a glass.
Place the rounds on an ungreased baking sheet and bake at 450 degrees for 10 minutes (or until golden on top).
*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.