Strawberry Biscuits

The moment I took my first bite of Strawberry Biscuits, I was transported back to my grandmother’s kitchen during the bright, blooming spring season. The sweet scent of ripe strawberries mixed with freshly baked biscuits filled the air, making it impossible to resist. Each bite was a delightful blend of flaky goodness and fruity sweetness, and I knew I needed to recreate that experience. Now, I often whip up these Strawberry Biscuits for weekend brunches or as a special treat for guests. It’s like a warm hug from my childhood, and I love sharing it with friends and family.

Shopping List for Strawberry Biscuits

When it comes to crafting the perfect Strawberry Biscuits, the quality and freshness of your ingredients are paramount. Each component plays a vital role in creating the delightful textures and flavors that make these biscuits so special. Here’s a list of what you’ll need:

• 4 1/2 cups all-purpose flour: The backbone of our biscuits, providing structure.
• 2 tablespoons granulated sugar: A touch of sweetness that balances the tartness of the strawberries.
• 2 tablespoons aluminum-free baking powder: For that perfect rise, ensuring each biscuit is fluffy and light.
• 1 teaspoon baking soda: Enhances the biscuit’s texture and helps achieve a nice golden color.
• 2 teaspoons kosher salt: Elevates all the flavors.
• 1 1/2 cups unsalted butter, straight from the fridge: Cold butter is essential for flakiness.
• 1 cup buttermilk + 2 tablespoons, cold and straight from the fridge: Adds moisture and richness.
• 1 large egg: Provides structure and moisture.
• 2 cups diced strawberries, from about 10 strawberries: The star of the dish, bringing freshness.
• 1 egg for egg wash: Gives a beautiful golden finish.
• 1 cup powdered sugar: For the glaze that tops the biscuits.
• 1 scraping of 1/2 of a vanilla pod: Adds a hint of aromatic flavor.
• 2 teaspoons milk of choice, I used oat milk from my fridge: To thin out the glaze.
• Flaky sea salt, for topping: A finishing touch that contrasts the sweetness.

Strawberry Biscuits Instructions

Making Strawberry Biscuits is a delightful process that fills your kitchen with warm, inviting aromas. Let’s dive into the step-by-step instructions to achieve the perfect biscuit!

1. Line a baking sheet with parchment paper and set aside. This will prevent the biscuits from sticking and facilitate easy cleanup.
2. In a large bowl, mix together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk until well combined, ensuring there are no clumps.
3. Using a cheese box grater, grate the unsalted butter into the flour mixture. This helps create those lovely flaky layers in your biscuits.
4. Transfer the bowl to the freezer while you gather the wet ingredients, about 5 to 7 minutes, to keep the butter cold.
5. Measure out the buttermilk and add the egg; whisk until combined. This mixture will be added to the dry ingredients.
6. In a small bowl, make the egg wash by whisking together the remaining egg and a tablespoon of water. Transfer both the egg wash and buttermilk mixture to the refrigerator while you prepare the dough.
7. Grab the bowl out of the freezer, and gently break up the cold butter. Combine it with the flour mixture, pressing the butter into the flour with your hands. The flour should change from white to a pale yellow as the butter is incorporated.
8. Pour in the diced strawberries and gently toss them to coat in flour. This ensures even distribution throughout the biscuits.
9. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined, being careful not to overwork the dough.
10. Lightly knead the dough until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Roll the dough into a 3/4-inch thickness.
11. Cut out the biscuits using a 2 1/2-inch biscuit cutter, yielding about 6 biscuits. Feel free to recombine the scraps and cut out 2 more biscuits.
12. Transfer the biscuits to the prepared baking sheet and place it in the freezer for 15 minutes. This helps ensure they maintain their shape while baking.
13. Preheat the oven to 400°F (200°C). After the biscuits are cold, whisk together the egg wash and bake in the oven for about 13 to 15 minutes, until they are tall and medium golden brown.
14. In a medium bowl, whisk together the powdered sugar, vanilla bean scrapings, a pinch of salt, and milk. The mixture should be thick but pourable.
15. When the biscuits come out of the oven, immediately pour the glaze over the top while they are still warm. Serve each biscuit warm for the best experience.

Recipe Notes about Strawberry Biscuits

Here are some helpful tips to ensure your Strawberry Biscuits turn out perfectly every time.

• Storage: Store leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, consider refrigerating them.
• Freezing: You can freeze the biscuits before or after baking. If freezing before baking, just place the cut-out biscuits on a baking sheet and freeze until solid, then transfer to a zip-top bag.
• Pairing: These biscuits pair wonderfully with whipped cream, fresh fruit, or even a scoop of ice cream for a special dessert.
• Adjust Sweetness: Feel free to adjust the amount of sugar in both the biscuit and glaze according to your taste preference.
• Enjoy Warm: For the best flavor and texture, serve the biscuits warm right out of the oven.

Serving Suggestions

When it comes to enjoying Strawberry Biscuits, there are numerous delightful ways to serve them. Here are some ideas:

• Breakfast Treat: Serve warm for breakfast alongside scrambled eggs and fresh fruit for a complete meal.
• Brunch Delight: Pair with coffee or tea for a charming brunch spread. They are perfect for entertaining guests.
• Sweet Snack: Enjoy them as a simple afternoon snack. A bit of butter on top makes them extra decadent.
• Layer with Cream: Create a delicious dessert by layering biscuit halves with whipped cream and fresh strawberries.
• Seasonal Delight: Use seasonal fruits to switch things up throughout the year. Raspberries or blueberries can be lovely substitutes.
• Picnic Idea: These biscuits make a great addition to picnic baskets and outdoor gatherings, bringing a fresh, homemade touch.

FAQ

Conclusion

The Strawberry Biscuits are a delightful blend of flaky texture and sweet strawberry flavor that truly captures the essence of spring. Their versatility makes them perfect for any meal, from breakfast to dessert. I encourage you to try making these biscuits yourself; the joy they bring to the table is unmatched!

Strawberry Biscuits

The ultimate comfort food, Strawberry Biscuits are light, flaky, and bursting with fresh flavor. Perfect for any occasion, these easy-to-make treats will satisfy your sweet cravings. Bake a batch today and enjoy the warm, buttery goodness with your loved ones!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons aluminum-free baking powder
• 1 teaspoon baking soda
• 2 teaspoons kosher salt
• 1 1/2 cups unsalted butter, straight from the fridge
• 1 cup buttermilk + 2 tablespoons, cold and straight from the fridge
• 1 large egg
• 2 cups diced strawberries, (from about 10 strawberries)
• 1 egg for egg wash
• 1 cup powdered sugar
• 1 scraping of 1/2 of vanilla pod
• 2 teaspoons milk of choice, (I used oat milk from my fridge)
• Flaky sea salt, for topping

Equipment

• Large bowl
• Spatula
• 3-inch biscuit cutter
• half baking sheet
• pastry brush

Method

 

1. Line a baking sheet with parchment paper and set aside. This will prevent the biscuits from sticking and facilitate easy cleanup.
2. In a large bowl, mix together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk until well combined, ensuring there are no clumps.
3. Using a cheese box grater, grate the unsalted butter into the flour mixture. This helps create those lovely flaky layers in your biscuits.
4. Transfer the bowl to the freezer while you gather the wet ingredients, about 5 to 7 minutes, to keep the butter cold.
5. Measure out the buttermilk and add the egg; whisk until combined. This mixture will be added to the dry ingredients.
6. In a small bowl, make the egg wash by whisking together the remaining egg and a tablespoon of water. Transfer both the egg wash and buttermilk mixture to the refrigerator while you prepare the dough.
7. Grab the bowl out of the freezer, and gently break up the cold butter. Combine it with the flour mixture, pressing the butter into the flour with your hands. The flour should change from white to a pale yellow as the butter is incorporated.
8. Pour in the diced strawberries and gently toss them to coat in flour. This ensures even distribution throughout the biscuits.
9. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined, being careful not to overwork the dough.
10. Lightly knead the dough until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Roll the dough into a 3/4-inch thickness.
11. Cut out the biscuits using a 2 1/2-inch biscuit cutter, yielding about 6 biscuits. Feel free to recombine the scraps and cut out 2 more biscuits.
12. Transfer the biscuits to the prepared baking sheet and place it in the freezer for 15 minutes. This helps ensure they maintain their shape while baking.
13. Preheat the oven to 400°F (200°C). After the biscuits are cold, whisk together the egg wash and bake in the oven for about 13 to 15 minutes, until they are tall and medium golden brown.
14. In a medium bowl, whisk together the powdered sugar, vanilla bean scrapings, a pinch of salt, and milk. The mixture should be thick but pourable.
15. When the biscuits come out of the oven, immediately pour the glaze over the top while they are still warm. Serve each biscuit warm for the best experience.

Notes

• Tip 1: Store leftover biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, consider refrigerating them.
• Tip 2: You can freeze the biscuits before or after baking. If freezing before baking, just place the cut-out biscuits on a baking sheet and freeze until solid, then transfer to a zip-top bag.
• Tip 3: These biscuits pair wonderfully with whipped cream, fresh fruit, or even a scoop of ice cream for a special dessert.
• Tip 4: Feel free to adjust the amount of sugar in both the biscuit and glaze according to your taste preference.
• Tip 5: For the best flavor and texture, serve the biscuits warm right out of the oven.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.