Strawberry Biscuits

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Homemade strawberry biscuits are a twist to the classic buttermilk biscuit. Sweet strawberries in a fluffy biscuit then topped with a sweet glaze.

Deliciously sweet strawberry biscuits are a treat that never fails to captivate our taste buds. But what is it that makes these biscuits so perfect? I’ll break down the biscuit making process and the tips for using fresh or frozen strawberries.

Whether enjoyed on their own or paired with a cup of tea or coffee, these strawberry biscuits are worth savoring. Although not a recipe for beginner bakers, it’s great to start from somewhere to gain experience making biscuits.

How To Make Strawberry Biscuits

Ingredients needed for the biscuits

• All-purpose flour
• Granulated sugar
• Powdered sugar
• Baking powder
• Buttermilk or milk
• Salt
• Lemon juice
• Vanilla extract
• Strawberries

Tips, where things can go wrong…

• Biscuit dough or if that’s what you want to call it is super sensitive. You never, ever want to knead biscuit dough. Over-mixing could mean the death of the strawberry biscuits. Overworking the dough causes the gluten to toughen and it’s a bad day when you want those light, fluffy biscuits.
• If you have a pasty cutter then you can slice the cold butter up and mix it into the dough. I personally freeze the butter for about 15 minutes then grate the butter and mix it into the dough. I like that method personally but both will give you great biscuits.
• Keep the butter cold and work fast. Do not stress yourself out too much with speed but keep it in mind. After cutting the butter and the flour or grating the butter, put the flour and the butter back in the freezer for a 15 minutes. This way the flour and butter are super cold before adding in the buttermilk or milk into the recipe.

What are the best strawberries to use? Frozen or fresh?

Fresh strawberries are only the best when you factor in two things:

One: How tasty are the strawberries you have? I believe we have all bought tasteless berries from the store before. In that case it doesn’t matter. But, the best strawberries I’ve come across are from the farmers market and when they are in season. They are so flavorful! If the strawberries don’t taste good by themselves they won’t have any flavor in the strawberry biscuits either. You have the option to adding a little clear extract. That’s if you like the imitation strawberry flavor found in all candy and most drinks.

Two: Do you care about presentation? Most frozen strawberries are frozen whole. Meaning, you’ll have to let them thaw then chop them up. There will be even more water released during the mixing and baking process due to this. But, when strawberries are out of season the flavor of these tends to be better. They will turn your biscuits a reddish pink as well. I’ve tried to sweeten them in sugar before baking but nothing can compare than starting out with great, flavorful strawberries.

Making the strawberries biscuits recipe

1. To start, place the butter in the freezer for 15 minutes.
2. While waiting, measure out the flour, then add in the granulated sugar, baking powder, and salt. Toss those together.
3. Now, grab the butter from the freezer and grate it into the flour mix. Toss everything together, then place that bowl of the mixed flour and butter into the freezer. Preheat the oven to 425F.
4. When the oven is fully heated, remove the bowl from the freezer, add the chopped strawberries first, then fold in the buttermilk. There will be some parts of the flour that will be left over. Add in a tablespoon or two, nor more than two, directly on top of the little crumbles avoiding the parts of the dough that has already come together. Be sure that you are pressing the dough together and not kneading. But also, not so hard you’re smashing the berries.
5. Once you have pressed the dough together, scoop it out and lay it on a floured surfaced. Any stubborn parts place them on top of the dough and press them down into it. Now, this is where you do not want to knead the dough.
6. Press the dough down kind of flat, about 2-3″ thick. You want to be able to fold the dough on itself in half. Then, press it down again. Do this no more than two times, this “locks” those loose pieces in and uniforms the dough a little better.
7. Next, you can press with your hands or use a floured roller and flatten the dough to no less than 1.5″ but no more than 2″. Use a dough cutter or a drinking glass to press out the biscuits, press the cutter, do not twist. You’ll get a minimum 6 biscuits if not 7 with this.
8. Place the cut biscuits on a lined sheet pan. Allow them to touch each other. Place in the oven and bake for 15-20 minutes. When the biscuits have risen and turned golden they are ready.
9. When you remove them, brush with butter. You can drizzle the icing immediately or let them cool first. Serve and enjoy.

Frequently Asked Questions (FAQs)

Can I make drop biscuits with this recipe?

Sure you can, no need for cutting the biscuits but add 1/4 cup more of buttermilk to the recipe. Then drop them on the sheet pan and bake until they have risen and are golden.

Which makes better biscuits, buttermilk or milk?

Most people are a fan of buttermilk biscuits, including myself. The thicker viscosity tends to render fluffier biscuits in my opinion and the taste is notable, I’m talking about whole buttermilk by the way. But, milk in biscuits will work just fine if that’s what you have on hand.

What’s the secret to a good biscuit?

Honestly, it’s the baker. Many beginners will fail at it the first time or two but that’s part of the process. Most biscuits are very simple, it’s the freshness that we all love. You want the butter cold and the biscuits to not be over-mixed. The issues with too much butter or flour you’re not going to have those problems because I’ve provided a tested recipe.

Recipes using fruit to try next

• Strawberry Cheesecake Dump Cake

• Peach Cobbler

• Strawberry Earthquake Cake

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