Lilac Breakfast Biscuits

Course: Breakfast, Brunch

Cuisine: North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 277kcal

Author: Lord Byron's Kitchen

Light and fluffy Lilac Breakfast Biscuits are not your average biscuit. They are only slightly sweet, but they are very aromatic and pretty too! Some refer to these as tea biscuits, but they’re quite large and too special to be just a biscuit. Prepare these for a weekend family breakfast or make them a part of a guest brunch – they really are quite impressive!

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Ingredients

3 cups all purpose flour
1/2 cup lilac sugar https://www.lordbyronskitchen.com/lilac-infused-sugar/
4 teaspoons baking powder
3/4 cup salted butter, softened
2 tablespoons lemon juice
1 cup milk
2 large eggs
2 teaspoons lilac syrup https://www.lordbyronskitchen.com/lilac-syrup/
2 cups lilac petals

Instructions

Begin by preheating your oven to 375 degrees F.
In a large bowl, combine the flour, lilac sugar, baking powder, salt (if using unsalted butter) and butter.
Use a fork to smash the butter into the flour mixture. Be sure to distribute the butter throughout until the flour and sugar mixture has a course, crumbly texture.
Next, add the lilac petals and stir them through. Set that aside.
In a separate bowl, whisk together the eggs, milk, lemon juice, and lilac syrup.
Pour this mixture into the flour mixture and stir with a fork until mixed through. As the liquid picks up more of the flour mixture, it will become increasingly harder to stir with the fork. At that point, remove the fork and knead the dough until a dough ball is formed. Don’t overwork the dough! It’s okay to have some crumbly bits.
Lightly flour a clean surface and transfer the dough to it. Using a floured rolling pin, roll the dough out to 3/4 inch thick.
Use a floured biscuit cutter to cut out the dough. Form the leftover dough into a ball, re-roll it with your rolling pin and cut more biscuits.
Bake on a silicone-lined baking sheet for 18-20 minutes or until the biscuits are puffy and lightly golden brown.
Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

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