Strawberry Biscuits

The Secret to Light, Fluffy Biscuits

Who doesn’t love light, flaky biscuits? To get that melt-in-your-mouth consistency, handle the dough as little as possible. Overworking develops the gluten, resulting in a tougher biscuit.

When cutting out the biscuits, flour the cutter and push it straight down through the dough without twisting it. That gives you a cleaner cut for a better rise and even baking. Throwing these guys together is just as fast as making a run for Popeyes strawberry biscuits.

Strawberry Biscuit Ingredients

• Dry Ingredients – All-purpose flour and baking powder provide structure and help the biscuits rise. A little sugar brings out the strawberries’ natural sweetness, while a dash of salt balances the sweetness.
• Butter – Super cold butter is key for light, flaky biscuits! Pop the butter in the freezer for a few minutes to make sure it’s extra-cold. I opted for unsalted butter, but salted butter works fine if you reduce the amount of salt in the recipe by half.
• Wet Ingredients – Buttermilk and vanilla add rich flavor and a delicious tang. Yeah, nothing beats buttermilk biscuits.
• Strawberries – Juicy, ripe strawberries add a fruity burst of freshness. Or swap the strawberries with blackberries, blueberries, raspberries, or peaches for other fruity biscuit treats.
• Glaze – Fresh strawberries, confectioner’s sugar, and lemon juice drizzled over the biscuits deliver an extra layer of decadence.

How to Make Strawberry Biscuits

1. Preheat the oven to 400°F (205℃). Line your baking sheet with parchment paper or a silicone mat.
2. Dry Ingredients – Whisk the all-purpose flour, sugar, baking powder, and salt in a large bowl.
3. Butter – Grate frozen butter into the dry ingredients (or cut it in with a pastry cutter or two knives until it resembles coarse crumbs). Work quickly to keep the butter from melting.
4. Add Fruit – Gently stir in the diced strawberries.
5. Wet Ingredients – Make a well in the center of the flour-strawberry mixture and pour in the buttermilk and vanilla. Stir until barely combined to avoid overmixing.

6. Lightly Knead – Turn the biscuit dough out onto a floured work surface. Gently knead and then roll out to about an inch thick.
7. Cut the biscuits by pressing a floured biscuit cutter or glass straight down and place them on the prepared baking sheet. (Note: Pushing straight down without twisting ensures a better rise.)
8. Bake for about 15 minutes or until they’re golden brown.
9. Cool – Take them out of the oven, let them cool on a rack for about 5 minutes, and serve warm. If you plan on glazing them, let them cool before proceeding.
10. Glaze – Whisk the lemon juice, powdered sugar, and pureed strawberries (if using) in a medium mixing bowl. Add more sugar or juice as needed to achieve the desired consistency, then drizzle the glaze on the biscuits. Let them sit for a few minutes before serving so the glaze hardens slightly.

Recipe Tips

• Overly ripe strawberries can add extra moisture, so adjust by using less buttermilk.
• Chop your strawberries into small, even pieces so each biscuit has a uniform distribution of fruit. Also, smaller pieces prevent the biscuits from becoming too moist or falling apart.
• When rolling out your biscuit dough, lightly dust flour on your work surface and rolling pin to prevent sticking. However, avoid using too much flour so your biscuits don’t get too dry.
• Lining your baking sheet with two sheets of parchment paper, a baking mat, or both prevents sticking and provides light insulation between the biscuit and the baking sheet, reducing the chance of burning.
• Cold ingredients are essential for flaky, melt-in-your-mouth biscuits. The butter and buttermilk should be as cold as possible when you add them to the dough. You can even freeze your mixing bowl for a few minutes before adding the ingredients.

Make-Ahead and Storage Instructions

Strawberry biscuits are irresistible warm from the oven with a dollop of whipped cream or a smear of butter and jam. However, you can also make them ahead of time. Arrange the uncooked biscuits on a parchment-lined baking sheet, cover it with plastic wrap, and refrigerate or freeze them.

If you choose to refrigerate them, bake them the next day. If you prefer to freeze them, take them off the baking sheet and store them in a plastic zipper bag for up to a month. Just add 3-5 minutes of baking time to bake them from frozen.

Leftover cooked biscuits (if there is such a thing 😉) last for up to 5 days in the fridge or 2-3 days at room temperature in an airtight container. Pop them in the oven for 5-7 minutes at 350℉ (175℃) if you want to reheat them.

What to Serve With Strawberry Biscuits

Enjoy these biscuits as a strawberry shortcake with homemade whipped cream. Or add hashbrown breakfast casserole and candied bacon for an out-of-this-world breakfast.

More Irresistibly Buttery Biscuit Recipes

• Honey Butter Biscuits
• Spiced Sweet Potato Biscuits
• Easy Buttermilk Drop Biscuits
• Southern Chocolate Gravy and Biscuits