Strawberry biscuits are soft, flaky and buttery buttermilk biscuits filled with fresh, sweet strawberries, topped with a sweet and creamy vanilla glaze. These strawberry buttermilk biscuits are easy to make and perfect for breakfast, brunch or even dessert.
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Why Make This Recipe
Take a look around the blog and you’ll notice that I absolutely adore making fresh strawberry recipes. My Easy Strawberry Shortcake, Strawberry Scones, Strawberry Muffins, Strawberry Bars and Strawberry Cobbler are just a few strawberry baking recipes I love. These strawberry biscuits are another spring or summer baking recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky buttermilk biscuit bursting with fresh sweet strawberries, to the sweet and creamy glaze, these glazed strawberry biscuits are perfect for spring and summer baking.
- Easy to make and bake. These strawberry buttermilk biscuits taste like you just bought them from your favorite restaurant in town, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, fold in the strawberries, cut, bake and glaze.
- Made with simple ingredients. All you need to make these light and flaky biscuits with strawberries is flour, sugar, baking powder, salt, butter, buttermilk, vanilla extract and of course, fresh summer strawberries.
Ingredients and Substitutions
This recipe for strawberry buttermilk biscuits requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need and substitutions if you are missing an ingredient.
Granulated Sugar: Maple sugar would also work well to make these homemade biscuits with strawberries refined sugar free.- All purpose flour: Make these flaky biscuits with sweet strawberries gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure by weight (240 g) instead of cup for cup.
- Baking Powder: This acts as a leavener in this southern strawberry biscuit recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Buttermilk:Use a full fat buttermilk if you can find it. However, a thick and creamy greek yogurt works or sour cream can also as long as the sour cream or yogurt is thinned a bit. For this recipe, mix ⅔ cup sour cream or full fat greek yogurt with 4 - 6 tablespoons water or milk (enough to make 1 cup). Use in place of the buttermilk in the recipe.
- Strawberries: Use fresh strawberries if possible. Make sure the strawberries are sweet and ripe, but still firm.
How To Make
Learn how to make strawberry biscuits in a few easy steps.
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Grate in the frozen butter, stopping every 2 - 3 tablespoons to lightly toss and coat the grated or cubed butter in the dry ingredients. When all the butter has been grated or cut in in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.
- Whisk the buttermilk, heavy cream and vanilla extract together in a small bowl or measuring cup until well combined. Create a well in the center of the dry ingredients. Pour the liquid into the dry ingredients and gently incorporate until a shaggy dough starts to form. Fold in the diced strawberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.
- Transfer the dough onto the lightly floured surface. Using the heel of your hand, gently press into a roughly 6 x 12 disk that’s about 1 inch thick. Using a 2 inch - 2 ½ inch biscuit or cookie cutter dipped in flour, press straight down into the dough to cut out the strawberry biscuits. Do not twist while pressing down.
- Place the cut out biscuits onto a lined baking sheet or plate to chill. Gather the left over scraps of dough, press into a 1 inch thick disk and repeat. This recipe should yield about 12 strawberry biscuits. Transfer to the fridge or freezer (preferred) to chill for 30 minutes while the oven preheats.
- Place the chilled biscuits onto a large lined baking sheet spaced about 2 inches apart. Brush the top with more buttermilk or heavy cream. Sprinkle with sugar if you like. Bake in biscuits in the oven at 425 F (218 C) for 18 - 22 minutes or until the biscuits are nicely golden brown and very fragrant. Allow biscuits to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Top these fresh and flaky strawberry biscuits with a creamy vanilla glaze. Mix powdered sugar, heavy cream and vanilla extract to your desired consistency. Then drizzle the glaze on the biscuits and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked strawberry biscuits covered at room temperature for 1 - 2 days. For longer storage, freeze the biscuits.
- Freeze: Place the frozen unbaked strawberry buttermilk biscuits in an airtight container in the freezer for up to 2 months. Place the baked and fully cooled unglazed buttermilk strawberry biscuits in an airtight container to freeze for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the biscuits with strawberries is to let them thaw overnight on the counter at room temperature. If you would like to bake the unbaked biscuits straight from the freezer, just make sure to check on them frequently after 18 minutes. The biscuits need a few more minutes when baking from frozen.
M’s Expert Tips
- Freeze the butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour or two before you plan to make the biscuits.
- Cold is a biscuits best friend. In order to create those beautiful tender and flaky layers, the biscuit dough needs to be cold. Keep the ingredients as cold as you can prior to baking. If needed, transfer the biscuits to the fridge to chill.
- Use cold buttermilk. Just like making classic buttermilk biscuits, using cold ingredients, in this case buttermilk and butter, creates flakier biscuits.
- Use full fat ingredients. Fat equals flavor and the most tender, flaky and fluffy texture for the best strawberry biscuits.
- Don’t overmix. Just like making any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.
- Have fun with the flavors. Feel free to add 1 tablespoon of lemon, orange or lime zest or even fresh herbs to the sugar before mixing up the biscuits. Use the same citrus to as the liquid to make the glaze.
FAQs
What is the secret to making good biscuits?
Use very cold butter, touch the dough as little as possible, use whole fat ingredients, buttermilk and White Lilly flour make the most incredible biscuits.
Who makes strawberry biscuits?
Thanks to this buttery strawberry biscuit recipe, you! As for restaurants that serve warm buttery biscuits with strawberries, this recipe is inspired by Popeye’s strawberry biscuits.
What type of flour and liquid makes the best biscuits?
White Lilly flour makes the best biscuits. For a similar flour texture, mix 1 cup (120 g) all purpose flour with 1 cup (120 g) cake flour. The reason for the cake flour is White Littly uses a lighter weight flour blend. The best liquid to make any biscuits is going to be whole fat buttermilk.
Other Biscuit Recipes to Try
If you try this Strawberry Biscuits recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Strawberry Biscuits Recipe
These strawberry biscuits are soft, buttery, flaky, and filled with fresh sweet strawberries. They come together quickly and are perfect for breakfast, brunch, or a sweet treat at the end of the day.
Equipment
- 1 knife
- 1 pastry cutter, optional
- 1 2 - 2½ inch biscuit or cookie cutter
- 1 large baking sheet
Ingredients
Strawberry Biscuits
- 3 cups (360 g) all purpose flour
- 4 teaspoons baking powder
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1 cup (240 ml) cold buttermilk
- ¼ cup (60 ml) cold heavy cream
- 1 teaspoon vanilla extract
- 1 cup finely diced strawberries
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream
Instructions
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined.3 cups (360 g) all purpose flour, 4 teaspoons baking powder, 2 tablespoons (25 g) granulated sugar, 1 teaspoon salt
- Grate in or cube the frozen or very cold butter, stopping every 2 - 3 tablespoons to lightly toss and coat the grated or cubed butter in the dry ingredients. When all the butter has been grated or mixed in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.1 cup (226 g) cold unsalted butter, cubed
- Whisk the buttermilk, heavy cream and vanilla extract together in a small bowl or measuring cup until well combined. Create a well in the center of the dry ingredients. Pour the liquid into the dry ingredients and gently incorporate until a shaggy dough starts to form. Fold in the diced strawberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.1 cup (240 ml) cold buttermilk, ¼ cup (60 ml) cold heavy cream, 1 teaspoon vanilla extract , 1 cup finely diced strawberries
- Transfer the dough onto the lightly floured surface. Using the heel of your hand, gently press into a roughly 6 x 12 disk that’s about 1 inch thick. Using a 2 inch - 2 ½ inch biscuit or cookie cutter dipped in flour, press straight down into the dough tocut out the strawberry biscuits. Do not twist while pressing down.
- Place the cut out biscuits onto a lined baking sheet or plate to chill. Gather the left over scraps of dough, press into a 1 inch thick disk and repeat. This recipe should yield about 12 strawberry biscuits. Transfer to the fridge or freezer (preferred) to chill for 30 minutes while the oven preheats.
- Place the chilled biscuits onto a large lined baking sheet spaced about 2 inches apart. Brush the top with more buttermilk or heavy cream. Sprinkle with sugar if you like.
- Bake the biscuits in the oven at 425 F (218 C) for 18 - 22 minutes or until the biscuits are nicely golden brown and very fragrant. Allow biscuits to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Top these fresh and flaky strawberry biscuits with a creamy vanilla glaze. Mix powdered sugar, heavy cream and vanilla extract to your desired consistency. Then drizzle the glaze on the biscuits and enjoy.1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract , 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream
Notes
Store: Store baked strawberry biscuits covered at room temperature for 1 - 2 days. For longer storage, freeze the biscuits.
Food Processor: If you prefer to skip mixing the butter into the dry ingredients, use a food processor. Pulse the dry ingredients in the food processor. Pulse in 3 - 4 tablespoons of cold cubed butter into the dry ingredients. Then pour the dry ingredients into a large bowl. Incorporate the wet ingredients, followed by the the strawberries. Follow the rest of the recipe as written.
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