This month’s biscuit is more like a scone than a biscuit, but I used the basically the same recipe so it qualifies. It’s cut into pie-like slices and has garnishes on top instead of stuffed in between the top and bottom of a biscuit, but it was a delight to make and eat, just like the first two biscuits of the month.

 

1. Inspiration Behind the Biscuit

• What sparked this flavor combo?
  • Pistachio’s sort of savory, sweet, salty flavor and fresh, floral notes always work well together in my opinion. I already had lavender extract in the pantry, so that decision was made pretty quickly.
• Connection to tradition or innovation?
  • I’m not sure if I’ve ever seen a pistachio and lavender scone before, so that’s the innovation. The connection to tradition could be the fact that it can be tinted green, which is representative of the St. Patrick’s Day holiday.

 

2. Recipe Development Process for the March biscuit of the month

• Challenges faced during development
  • Trying to decide on a natural way to color the scones. I have green food coloring, but I also had spinach. Since spinach is so mildly flavored, I figured blending it into the buttermilk used for the scones would work – and it did.
• Ingredients you experimented with
  • See the previous answer for “Challenges faced during development”

 

3. The Biscuit Construction

• Assembly of the biscuit
  • • Topping – crushed pistachios
    • Glaze – lavender and lemon glazed
    • Base – pistachio scone
• Textural details
  • I recommend eating this scone slightly warm. The crunch is present throughout the bite due to the pieces of pistachio in the scone *and* on top.

 

4. The Flavor Profile

• Flavor balance
  • I think they are pretty perfect. Yes, I am biased but also, hear me out. The biscuit is buttery. The pistachios add a savory note. The lavender and lemon juice in the glaze bring freshness and acidity. And a little salt on top to boost flavors and round it all out.

 

5. Cooking Tips & Techniques

• Biscuit-making tips
  • Use cold ingredients and utensils, if possible – cold butter makes for fluffy biscuits
  • Avoid over-mixing and over-working the dough before forming biscuits. It’s okay if the dough isn’t uniform
  • Brush with butter or buttermilk before baking for more browning
  • More Biscuit Tips
• Additional tips for this specific biscuit
  • I used a spice grinder to chop the pistachios and it made for a mix of sizes in the crushed pistachios. I would suggest using a mix of the finer pieces and larger pieces to mix inside the dough. That way you get a bit of crunch and the finger pieces will incorporate more flavor into the dough. For the topping, those a mix of sizes can be used. Basically anything that’s leftover after making the scone dough.
  • Use a little lemon juice in the glaze. It’s optional, but not really.

 

6. Visual Appeal

• Presentation
  • Try harder than I did to make the scones all the same size. This will help with baking them all evenly. Overall, they will be fine if they are slightly different sizes, but make sure the largest one is cooked through.
  • The glaze can be drizzled over in a thin criss-cross pattern to let the slightly savoriness of the scone and pistachios shine or poured all over for a sweeter experience.
  • I like to make sure the top is completely covered in an even layer of crushed pistachio, but it is up to you and your tastes.
• Any garnish or final touches?
  • After the crushed pistachios, these scones are finished with a bit of flaky sea salt.

 

7. Tasting Experience

• The first bite
  • The first bite was more savory than I expected. The glaze brought some sweetness, but the pistachio and maybe the spinach in the buttermilk make for a surprisingly savory, salty, sweet flavor.
• How do the flavors evolve as you eat it?
  • The more I ate, the more I could taste the more complex flavors of the pistachio instead of just the meaty (?), saltiness. I never know how exactly to describe pistachios’ taste, but the glaze and lavender are perfect sweet, floral notes to brighten it up a bit.
• Feedback from others
  • Folks were very pleased with how complex the scone is and I didn’t tell them about the lavender so that was a pleasant surprise.
  • I need to make another batch of traditional scones and see how they like those.

 

8. Serving Suggestions

• How would you serve this biscuit?
  • Just as it is with a coffee of hot chocolate on the side.
• Perfect for a specific occasion?
  • These scones would be perfect for any spring-themed parties or brunches.
• What would you name this biscuit?
  • “The Flora” or “Florence” since it really just reminds me of the beginning of spring and flowers and a nice, slightly breezy day. (also named for classical composer, pianist, organist and music teacher Florence Beatrice Price)

 

9. The Verdict: Would You Make the March Biscuit of the Month Again?

• Would you tweak anything for next time?
  • I think I will make double the glaze next time. I probably won’t use it all, but I’d rather have enough to glaze as needed.
  • Once glazed, I think I will press the tops of the scones into a plate full of crushes pistachio instead of sprinkling them on top. It will help make a more even layer with less effort. Although there may be some mess.
• Overall thoughts
  • I love these scones. I love the fact that I now know how to make these biscuit scones and traditional scones, even more. There are so many possibilities now that I’ve taken this leap. *birdman hand rub*

 

10. Next Month’s Biscuit

• I have no idea. March and April kind of bleed together for me as far as spring flavors and produce that’s in season, but I’ve been craving a really good bacon, egg, and cheese. So let’s figure out how to add a little flair!