I'm so excited to introduce you to our newest addition to the Suite One Studio team, Lindsay Kluge of Ginger Tonic Botanicals! Lindsay and I met nearly 15 years ago and immediately bonded on the same first name thing and common interests-- it was 2003; We had a love of bell sleeves, patchouli, and irish music. You know the classic makings of a forever friendship.
Fast forward a decade and a half, Lindsay now holds a Masters of Science in Herbal Medicine, is a licensed Dietitian Nutritionist, and a Certified Nutrition Specialist (learn more here). She's here to share recipes, DIYs, and other plant based amazingness aimed to make our days brighter, tastier, and happier.
When she's not here sharing inspiration, Lindsay runs her own business and site: Ginger Tonic Botanicals. She blends her own herbal teas & elixirs that you can shop right here. Her first treat for us is a recipe for Lilac Infused Honey and Rosemary Biscuits. All the tasty details from Lindsay below! I hope you'll enjoy! - Lindsay Emery
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 such a beautiful preserver of scents and flavors, and lilac infused honey butter is a decadent ode to the early spring for any occasion. The below recipe for Lilac Infused Honey + Rosemary Drop Biscuits is a perfect quick snack to whip up for a morning gathering shared with friends, or to serve with afternoon tea on the porch.
Lilac Infused Honey:
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 stirwith a fork until the butter has formed into smaller chunks. Pour the wet mixture into the dry ingredients and stir well tocombine 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.
Serve warm smothered in lilac honey and shared with your favorite people on a bright spring morning.
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