Lilac Infused Honey:
1 small mason jar
Fresh lilac flowers
Honey of your choice (I used raw wildflower honey)
Directions:
Pack mason jar full of lilac flowers and slowly pour honey overtop, filling halfway at first. Let the honey settle all the way down to the bottom and then fill honey all the way to the top of the jar, covering the flowers completely. Cover with a lid, and let sit to infuse for 4-5 days. Straining is optional as lilac flowers are edible (but they do smell better than they taste!).
Rosemary Drop Biscuits:
2 cups spelt flour
1 teaspoons baking powder
1/2 tsp baking soda
1 tbsp coarsely chopped fresh rosemary
1/2 tsp pink salt
1 cup organic buttermilk
6 tbsp unsalted butter, melted and at room temperature.
1 tbsp raw honey
Directions:
Preheat oven to 475F. In a large bowl, combine all of the dry ingredients and mix well. In a smaller bowl, combine the buttermilk, butter and honey and stir with a fork until the butter has formed into smaller chunks. Pour the wet mixture into the dry ingredients and stir well to combine with a wooden spoon, stirring just enough to moisten all of the ingredients. Take a lined baking sheet and loosely drop 1/4 cup of the batter on the sheet at a time, leaving about 2 inches between the biscuits. Bake for 13 minutes, until just golden brown on the tops and around the edges.