Instructions

1. To infuse the honey, combine 1 c. honey with 1 T. lavender buds in a mason jar with a lid.  The lavender will float to the top so each day for at least a week (I infused my honey for two weeks) flip the jar so that the lavender can rise to the top each day.
2. Combine the butter (slightly cold is best) and infused honey in a stand mixer with the paddle attached.  
3. Beat until well combined on medium high speed.
4. At this point you can wrap the butter into a log or ball with plastic wrap and freeze until needed.
5. I chose to place the butter in a disposable piping bag fitted with a medium sized round frosting tip.
6. Pipe the butter onto waxed paper into swirls about 1 1/2 inch wide and freeze until firm.
7. Once firm, the swirls can be placed in a ziploc bag and used later.  Once swirl fits nicely on a fresh biscuit.