Foraged Dandelion Biscuits with Orange Zest (Light, Floral & Buttery Recipe)

Dandelion season is in full swing right now. They’re everywhere at the moment, so it’s a great time to get out, pick some, and make something with them while they’re at their best.

Dandelion flowers are full of antioxidants like flavonoids and polyphenols. They also contain vitamins A and C and have mild anti-inflammatory properties.

These pretty flowers are often used in syrups, tonics, and baking.

Pollinators like bees absolutely love them too, so I always leave plenty behind. Look at the pollen on its tiny legs and head!

I personally prefer them in biscuits, as they have a mild floral scent and a light sweetness. All you need is a handful.

Yesterday, after picking dandelions with my kitty Coco, I experimented with a biscuit recipe similar to scones but richer and added some orange zest for a fresher aroma and taste, and it turned out really well. It complemented the spring vibe of these bright yellow dandelions.

I removed the green base/sepals, as they are quite bitter and grassy and make the texture tough. I simply cut the green part off.

Here's the recipe:

🌼 Dandelion Biscuits

Ingredients

250g plain flour
2½ tsp baking powder
Pinch of salt
60g cold butter
150 ml milk or buttermilk (buttermilk gives the best texture)
1 egg (for richness and softness)
2 to 3 tbsp honey or sugar
1/3 cup fresh dandelion petals
Zest of 1 orange

Method

Preheat oven to 200°C / 180°C fan

Mix Flour and cold butter

Rub in the cold butter until it resembles fine crumbs (make sure your hands are cold; run them in cold water to avoid melting the butter)

Stir in dandelion petals.

and orange zest

Whisk milk, egg, and honey (if using) together.

Add wet ingredients to dry.

Mix just until combined (don’t overwork).

The texture should be soft but not runny. Add flour, a tablespoon at a times, if it becomes too sticky.

Flour the surface.

Place the biscuit dough in the middle.

Lightly flour the top of the biscuit dough.

With floured hands, gently press and pat it out. A thinner dough gives more of a “tea biscuit” snap, while a thicker one gives a softer, scone-like bite.

Cut into shapes.

Place in a buttered or oiled baking tray. Leaving some spaces in between.

Bake for 12 to 14 minutes.

or until golden. For crispier results, add 1 to 2 minutes in the oven.

Let them cool slightly to crisp up.

A light, fluffy biscuit, perfect for dunking in tea, coffee, or a glass of milk :)

I was very pleased with the result, which was not too sweet, mild, floral, or buttery and had just the right crispness.

Have a lovely day.
Mariah 🌼