Strawberry Biscuits

5 from 1 vote

our favorite biscuits get a tasty upgrade with a burst of fresh strawberries and a drizzle of luxurious strawberry glaze. Golden on the outside, flaky on the inside, and loaded with bites of juicy strawberries, these biscuits are as beautiful as they are delicious! Enjoy them for breakfast, brunch, dessert, or a decadent afternoon snack.

Makes about a dozen

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 362kcal

Author Imma

Ingredients

Biscuits

2¾ cups (330g) all-purpose flour
3-4 tablespoons (36-48g) granulated sugar
3 teaspoons (14g) baking powder
1½ teaspoons (8g) salt
¾ cup (170g) unsalted butter, frozen or at least very cold
1 cup (240ml) buttermilk
1 cup diced strawberries (see notes)
1 teaspoon (5ml) vanilla extract

Glaze

1 tablespoon (15ml) freshly squeezed lemon juice
⅓ cup (40g) powdered sugar
2-3 fresh ripe strawberries, pureed (optional)

Instructions

Biscuits

Preheat your oven to 400°F (205℃). Line your baking sheet with parchment paper or a silicone mat.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Grate the frozen butter into the flour (or use a pastry cutter or two knives) until the mixture resembles coarse crumbs. Work quickly so your butter doesn't start melting.
Gently stir in your diced strawberries.
Make a well in the center of the dry ingredients and pour in the buttermilk and vanilla. Stir until barely combined; avoid overmixing.
Turn the biscuit dough out onto a floured work surface. Gently knead and roll out to about an inch thick. Cut out biscuits by pushing a biscuit cutter straight down without twisting (a floured glass also works) and place them on the prepared baking sheet.
Bake for around 15 minutes or until they're golden brown.
Take them out of the oven, cool them on a rack for about 5 minutes, and serve warm. Let them cool to room temperature if glazing them.

Glaze

Whisk the lemon juice, confectioner sugar, and pureed strawberries (if using) in a medium bowl.
Add more sugar or juice as needed to achieve the desired consistency, then drizzle the glaze over the biscuits.
Let them rest for a few minutes so the glaze hardens a little.

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition