These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Springtime flavors!
I had Strawberry Biscuits on my to-do list for months, and I was just waiting for Spring to, well... spring, when I heard that Popeye's was releasing a limited edition version of their own. Not one to let a corporate overlord determine my future, I'm going full steam ahead.
These strawberry biscuits are kind of a cross between my Sweet Biscuits and my original Buttermilk Biscuits with the addition of ripe, red strawberries. Just a touch sweet, packed with ripe strawberries in every flaky layer, and drizzled with a delicious vanilla glaze - this is not a copycat recipe. My strawberry biscuits are a lifestyle!
I hate when a recipe says you probably have all the ingredients in your pantry and one of them is some rare Scandinavian ingredient only harvested in the Fall in a small village in Finland. That's not the case here.
See recipe card for quantities.
I really want you to have these strawberry biscuits in your life. Here are a few substitutions you can make if you need to.
- Butter - I always prefer to use unsalted butter so that I'm in control of the saltiness of my food, but if you only have salted butter, just use half the kosher salt called for in the recipe.
- Buttermilk - I prefer full fat, whole milk buttermilk, but low fat is fine. If you don't have access to buttermilk you can add 1 tablespoon vinegar or fresh lemon juice to a measuring cup and then pour in whole milk to add up to amount needed for this recipe. I have not tried my strawberry biscuits with alternative milk, but if you do, let me know how it goes!
- Kosher salt - When I say Kosher salt I am not talking about the table salt in the blue container with the umbrella toting little girl. Due to their crystal size and other factors, table salts actually taste much saltier than kosher salt. If you only have table salt, use half of the amount called for.
- Strawberries - Sorry, but there is no substitute for fresh strawberries. Frozen strawberries are too wet, so it's fresh or nothing. If you don't have them, try making my regular Buttermilk Biscuits and put strawberries on your grocery list.
Biscuits vs Scones
Let's make something clear right away. These Strawberry biscuits are not scones. I say that because one of the most common comments I get on my biscuits, besides how delicious they look, is that they aren't biscuits, they are scones. No. No they aren't.
How are they different? Well, that's tough to pin down and opinions vary. In general, biscuits are flakier, more often savory (not always), have more butter, and are made with buttermilk. Scones tend to be sweet (but not always), are more fluffy, use an egg in place of some of the butter, and are made with cream. Is that more clear?
In conclusion, if someone calls it a biscuit or a scone, just take them at their word. Is it delicious? That's the important thing, not the name.
The process is almost identical to my original biscuit recipe, with the edition of prepping and adding strawberries. Follow along - you're going to crush it!
1. Dice strawberries and place on a piece of paper towel to remove excess surface moisture.
2. Place dry ingredients into food processor and pulse to mix. Add butter cubes.
3. Pulse everything 5 to 6 times, to incorporate the butter into the flour and break it up into smaller, pea sized pieces.
4. Place the butter-fied flour into a bowl and toss strawberries into the mixture. Mix until the strawberries are well dispersed.
5. Add buttermilk and mix into a shaggy dough. It won't look all mixed, and that's okay. It will all come together in the next steps.
6. Dump the dough onto a lightly floured counter and use your hands to bring it together into a rough square.
7. Cut the square into 4 pieces, stack them on top of each other, and press down again into a square. Repeat this process two more times.
8. Dust the top of your dough, and a rolling pin, with flour and roll your dough out into a ½ inch thick rectangle.
9. Use a 2 or 3 inch biscuit cutter, or cookie cutter, to cut your strawberry biscuits out. You should get 6 to 8 biscuits, depending on the size of your cutter. Place on a parchment paper lined small sheet pan.
10. Place into the fridge or freezer while you preheat the oven to 450°F. Remove from freezer and brush with an egg wash. Bake for 18 to 20 minutes.
11. While the biscuits are baking, whisk together powdered sugar, milk, and vanilla to make a glaze.
12. Allow to cool for 10 to 15 minutes, then drizzle all over with the glaze. Enjoy your Flaky Strawberry Buttermilk Biscuits for breakfast, brunch, or dessert!
In this recipe I use a food processor to mix the dry ingredients and the butter together, but that is not a requirement. I usually use my fingers to cut the butter into the flour, using what I call a finger snapping motion to combine them.
However, sometimes your hands are tired, or you have a mobility issue that makes cutting in butter with your hands difficult. In those cases I wanted to show that a food processor can ensure you still get delicious strawberry biscuits in your mouth.
Do not twist the biscuit cutter when cutting your biscuits out. That will effectively seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up.
You can also cut these into square biscuits. Just use a sharp knife to divide your dough into 6 or 8 strawberry biscuits and bake as directed.
Because of the moisture in the strawberries, these biscuits are best eaten warm, right after glazing. If you must store extras, place in an airtight container for up to 2 days.
Again, because of the moisture in the strawberries, I would recommend making these when ready to serve. If you must make them ahead, I suggest cutting out your biscuits, freezing them, and placing them in a zip top bag until ready to bake, up to 3 month ahead. At that time, just take them out of the freezer while preheating the oven and add a few minutes to your bake time.
You can, but be mindful that the glaze will melt. If you are making these ahead, or know you will have leftovers, I suggest not glazing them until you serve them.
More biscuit recipes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter very cold and cut into small cubes
- 1 cup strawberries diced
- ¾ cup buttermilk very cold
- 1 large egg whisked with 1 tablespoon water for egg wash
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- Dice your fresh strawberries and lay them in a single layer on a piece of paper towel. This will pull out excess surface moisture from the berries.
- Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add cold butter cubes to the dry ingredients and pulse 5-6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl, add the diced strawberries, and toss in.
- Make a well in the center of the mixture and add the cold buttermilk. Gently bring the wet and dry together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- Dump the dough out onto a lightly floured surface. Using your hands, gently bring it together into a rough square. With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
- Pat the dough into a rectangle at least ½ inch thick. Using a 2 or 3 inch biscuit or cookie cutter, cut out your biscuits. Gather your scraps as you go, gently re-form them together, and cut as many biscuits as you can. You should get 6 to 8 biscuits, depending on the size of your cutter.
- Place your biscuits on a parchment paper lined small sheet pan. Put the sheet pan of biscuits in the freezer or refrigerator to chill while you preheat the oven to 450°F.
- Remove biscuits from the freezer and brush the tops of the biscuits with an egg wash of one egg whiskied with one tablespoon of water or milk. Bake in a 450° oven for 18-20 minutes, or until golden brown.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla. Allow biscuits to cool for about 10 minutes, then drizzle generously with your glaze.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.