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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