Recipe: Lemon-Lavender Biscuits With Carrot Curd

Chef David Kirkland of Turn by David Kirkland shares his lemon-lavender biscuits with carrot curd recipe. Learn more about his inspirations and the opening of his new restaurant here.

lemon lavender biscuitsFor the biscuits:
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon dried lavender (coarsely ground with a mortar and pestle or spice grinder)
1⁄2 teaspoon salt
1 tablespoon sugar
Zest of 1 lemon (reserve the lemon for the curd recipe)
4 tablespoons cold unsalted butter, diced
3⁄4 cup buttermilk

Preheat the oven to 425 degrees. Sift the flour, baking powder, soda, salt and sugar into a large bowl. Add the butter, lavender and lemon zest. Using either a pastry cutter or your hands (Kirkland prefers using his hands), cut the butter into the flour mixer until there are small, pea-like pieces. The mixture should appear coarse and not fine. Make a well inside the dry mix, and pour the milk into the well. Mix until the liquid is completely incorporated and a dough ball starts to form. Knead the dough by hand for two to three minutes. Place the dough ball onto a flour-dusted surface and, using a rolling pen, flatten the dough to a height of about 3⁄4 inch. Fold the dough over and repeat two more times to create layers. Cut out the biscuits with a small biscuit cutter and place on an ungreased cookie sheet. Bake for 15 minutes or until biscuits are golden brown and thoroughly done. Let the biscuits cool before removing them from the sheet.

For the carrot curd:
4 eggs
1⁄2 cup sugar
3⁄4 cup carrot juice
Juice of 1 lemon
6 tablespoons cold butter, cut into 6 pieces

In a heavy-bottomed saucepan, whisk the eggs, sugar, carrot juice and lemon juice together on medium to low heat. Stir vigorously and continually until the liquid starts to thicken and ripples start to show in the mixture. Once this has begun, add pieces of butter one at a time. Stir and continue to cook until bubbles appear. Remove the pan from the heat, and transfer the curd to a heatproof bowl. Cover the top with plastic wrap, pressing it down to the curd, and chill for two hours before serving.

Photo courtesy of Attilio D’Agostino

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