In a few short weeks, the lilacs will be blooming. Their smell is so entrancing…one of the most fragrant trees in the spring. Their flowers don’t last long, a fleeting and quick presence in our world. If you’re not paying attention, you might miss them. And if you’re lucky enough to have a Lilac tree near you, gather a few of their fragrant petals and enjoy the scent a little longer with an infused honey.
A truly magical way to preserve springtime fragrant flowers is to infuse them in your favorite honey and indulge in the sweet delicate flower scents for the rest of the year. I love the smell of lilacs in the spring, and they are so short lived when they bloom. Honey is a beautiful preserver of scents and flavors, and lilac infused honey is a decadent ode to the early spring.I’m also a fan of biscuits in the morning, especially super simple, quick to prepare biscuits. I use fresh rosemary leaves from my garden in this recipe, and also switch it up with thyme or sage, or whichever herbs I have available. Lilac infused honey with rosemary biscuits is one of my go-to treats to serve morning houseguests (or just myself).
1 small mason jar
Fresh lilac flowers
Honey of your choice (I used raw wildflower honey)
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
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.