Strawberry Biscuits

Tender buttermilk biscuits loaded with sweet, fresh, diced strawberries and topped with a strawberry glaze are nothing short of indulgent. These buttery beauties take the strawberry shortcake!

Makes 8-12 biscuits

Course Bread, Breakfast, Side

Cuisine Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 543kcal

Author Imma

Ingredients

Strawberry Biscuits

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

Glaze

2-3 fresh strawberries (optional)
⅓ cup (40g) confectioner sugar
1 tablespoon (15ml) lemon juice

Instructions

Biscuits

Preheat the oven to 400°F (205℃). Line a baking sheet with a couple of sheets of parchment paper, a silicone mat, or both.
In a large bowl, whisk the flour, baking powder, sugar, and salt.
Grate frozen butter into the flour (or use a pastry cutter or two knives to cut it into the dry ingredients until the mixture resembles coarse crumbs). Be sure to work quickly to keep the butter from melting.
Gently stir in the diced strawberries, coating each piece well with the flour mixture.
Make a well in the center of the flour mixture and pour the buttermilk and vanilla. Stir until just combined; avoid overmixing.
Turn the dough out onto a floured surface. Gently knead and roll out to about 1-inch thickness. Cut out biscuits with a biscuit cutter or floured glass and place them on the prepared baking sheet. (Note: Push straight down without twisting to ensure biscuits can rise properly.)
Bake for about 15 minutes or until golden brown.
Remove them from the oven, let them cool on a wire rack for 5 minutes or so, and serve warm. If you plan on glazing them, let them cool before proceeding.

Glaze

Mash or puree a couple of strawberries (optional).
In a medium bowl, whisk the lemon juice, confectioner's sugar, and pureed strawberries (if using).
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, allowing the glaze to harden slightly.

Notes

If using frozen strawberries, let the excess moisture drain, or adjust by using less buttermilk.
Diced strawberries ensure that 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 your work surface and the rolling pin with flour to prevent sticking. However, be cautious not to use too much so that the excess flour doesn't make your biscuits dry.
Lining the baking sheet with parchment paper or a baking mat prevents sticking and provides a slight insulation between the biscuit and the baking sheet, reducing the chance of burning.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition