Makes 2 dozen
2 packages (7.5 ounces each) buttermilk biscuit mix
1 cup sour cream
8 tablespoons (1 stick) butter, melted
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon dried lavender
1. Preheat oven to 350°F. Coat 24 cups of mini muffin pan(s) with cooking spray.
2. In a large bowl, combine biscuit mixes and make a well in center. In a small bowl, stir together sour cream, melted butter, lemon zest, lemon juice, water, and lavender. Add sour cream mixture to biscuit mix, stirring just until moistened. Spoon about 2 tablespoons batter into each muffin cup.
3. Bake for 16 to 18 minutes, or until lightly browned. Cool in pans on wire racks for 10 minutes. Remove from pans and let cool 30 minutes.