Lavender Buttermilk Biscuits
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
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.
Slowly stir in the buttermilk a bit at a time, using just enough to get the mixture to hold together.
You may add a little 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 while warm with Butter and Honey.