Compound butters are wonderful to make ahead and have on hand when you prepare your meal. Whether you put it on your biscuits, vegetables, fish or steak it adds a nice flavor to your recipe. As my lavender is blooming I decided to make one fit for the summer season and served it with cream biscuits.
Honey Lavender Butter with Cream Biscuits
- 1/2 cup butter, softened
- 1 tbsp. lavender honey (you can use any honey you prefer)
- 1 tbsp. dried lavender flowers pulsed a few times in a spice grinder
Remember you don’t want the lavender to overpower the butter. My flowers and the lavender honey were just perfect and added a subtle floral flavor.
Combine the above ingredients and either shape into a log or make little butter pats with this cake pan. Carefully press the butter into 5 molds and skim the top with a knife to make it flush with the pan. Place wax paper on top and refrigerate over night.
Thirty minutes before you are getting ready to serve place the cake pan in the freezer. Tap the butter onto wax paper and serve on pretty crystal butter dishes along with your biscuit. I did have trouble getting the butter out of the molds so I just briefly ran the bottom of the pan under hot water and they popped right out.
Serve with biscuits of your choice or use this delicious recipe inspired by King Arthur Baking.
Cream Biscuits:
This recipe might be my favorite out of the half dozen biscuit recipes I have posted – that heavy cream and vanilla!
- 2 cups self-rising flour
- 2 tbsp. sugar
- 1 tsp. vanilla extract
- 1 cup heavy cream, additional cream or milk if needed
- melted butter to brush on top of the biscuits (optional)
- coarse sparkling sugar sprinkled on top of the melted butter (optional)
Preheat the oven to 425 degrees; move a rack to the top third of the oven.
Whisk the flour and sugar together in a large bowl. In a separate bowl whisk the vanilla into the cream.
Make a well in the flour mixture and pour the vanilla and cream into it. Stir until everything is combined. If necessary add more cream or milk until all of the mixture is moistened.
Turn the dough out on a floured surface and fold it over several times. Pat the dough into a 7-inch circle about 1/2-inch thick. King Arthur recommended using a 2-1/4-inch cutter; mine was 2-3/4-inch. They had 9 large biscuits, I had 6. Place on a parchment-lined baking sheet.
If desired brush the tops with melted butter and sprinkle with coarse sugar (I didn’t do this).
Bake the biscuits for 12 to 16 minutes or until golden brown. Enjoy with honey lavender butter, maple syrup or homemade jelly.
Recipe by cookingwithauntjuju.com
Just delicious with Michigan maple syrup!
My bees and their “bee” frames!
See Honey Butter in a Beehive Mold
My husband is from the South and I have always made my biscuits using his mother’s recipe (although I do substitute vegetable shortening for the lard!), but these cream biscuits sound delicious! Would be wonderful served with afternoon tea. And the bee molds for the honey butter really make for a pretty presentation –
Thanks – these cream biscuits are the best and my most flavorful biscuit of all. The cream and vanilla make them sweet – perfect for shortcake! I love my bee stuff 🙂
How great it is, to have such fresh lavender at hand. The compound butter must be so perfect with these light as air looking biscuitst! I hope to try them soon. 🙂
Thanks – I only have a couple of lavender plants now but enough to give me all the lavender I need. The honey lavender butter was a great finishing touch to the biscuits 🙂
Judy, my grandson likes to bake and this recipe is right up his alley. I am going to send it to him.
I hope he enjoys them Bernadette. They are right up my alley for sure 🙂
The butter molds are so cute! 🙂 I’m sure delicious on those biscuits too.
Thanks Josette – I enjoy using my “cute” pans. This one was perfect to make butter pats. The lavender honey butter had a subtle floral taste that went perfectly with the sweet biscuits and especially with the maple syrup 🙂
I looove making compound butter. You went one step further and turned it into a conversation-starter. Brilliant idea on the molds. 🐝✨
Me too Gail! This pan is not only great for mini cakes but these flavorful butter pats. I have a lot of “bee” gadgets and love to use them and I really love my bees 🙂 I need a new picture for 2021 🙂
I’m a honey snob. 🐝😜
Me too – honey is a perfect product to play with so many additions. Who needs store bought honey? 🙂
Oh my goodness, so cute! I’ve used lavender honey before – mixed it with goat cheese – but I like that you added real lavender buds! What fun.
Thanks – the bee pan was fun to us. I set it aside to make some cakes and ended up using it for butter. As you know you have to be careful with lavender – added in the correct amount it really adds a nice flavor to otherwise so-so butter 🙂 The lavender honey is mild but the dried (or fresh) flowers can be potent!
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