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But First We Brunch » Recipes » Breakfast & Brunch

Strawberry Biscuits with Vanilla Glaze

Published: Apr 15, 2023 · Modified: May 18, 2024 by Cynthia Christensen · This post may contain affiliate links · 4 Comments

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5 from 3 votes
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These homemade Strawberry Biscuits blow the iconic Popeye's version out of the water. Combining the tangy richness of buttermilk with sweet, fresh strawberries creates biscuits that are irresistibly fluffy and flavorful. Adding the vanilla glaze turns these into the most amazing strawberry cream biscuits and makes them oh so cravable!

Vanilla glazed strawberry biscuits on a white napkin.

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In 2023, 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 went 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!

Jump to:
  • Ingredients
  • Substitutions
  • Biscuits vs Scones
  • Instructions
  • Equipment
  • Expert tip
  • Recipe FAQ's
  • More strawberry recipes
  • 📖 Recipe
  • 💬 Comments

Ingredients

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.

ingredients for strawberry biscuits.

See recipe card below for exact quantities.

Substitutions

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 use regular yogurt or regular milk in its place. I have not tried my strawberry biscuits with plant based 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 classic Buttermilk Biscuits and put strawberries on your grocery list for next time.

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 (and angry!) comments I get on my biscuits, 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 usually made with heavy 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. You can call them strawberry rocket ships for all I care, just pass the plate while you're doing it!

Instructions

The process is almost identical to my flaky biscuit recipe, with the edition of prepping and adding strawberries. Follow along - you're going to crush it!

  • Start by lining a large baking sheet with parchment paper or aluminum foil.
drying diced strawberries on paper towel.

Step 1. Dice your fresh berries and place on a piece of paper towel to remove excess surface moisture.

adding butter cubes to biscuit dry ingredients in food processor.

Step 2. Place all purpose flour, baking powder, baking soda, sugar, and salt into your food processor and pulse to mix. Add cold butter cubes.

checking consistency of butter in flour for biscuits.

Step 3. Pulse everything 5 to 6 times, to incorporate the butter into the flour and break it up into small pieces the size of peas, along with some coarse crumbs. You can also do this by hand or with a pastry blender.

tossing diced strawberries with biscuit dough ingredients.

Step 4. Place the flour mixture into a large bowl and toss diced strawberries into the mixture. Mix until the strawberries are well dispersed.

mixing buttermilk into strawberry biscuit ingredients.

Step 5. Add buttermilk and use a dough whisk or silicone spatula to mix into a shaggy dough. It won't look all mixed, and that's okay. It will all come together in the next steps.

patting out strawberry biscuit dough.

Step 6. Dump the biscuit dough onto a lightly floured counter and use your hands to bring it together into a rough square.

stacking quarters of strawberry biscuit dough.

Step 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.

rolling out strawberry biscuit dough.

Step 8. Dust the top of your dough, and a rolling pin, with flour and roll your dough out into a ½ inch thick rectangle.

cutting out strawberry biscuits with a biscuit cutter.

Step 9. Use a 2 or 3 inch biscuit cutter, or cookie cutter, to cut biscuits out. You should get 8 to 12 biscuits, depending on the size of your cutter. Place on your prepared baking sheet.

brushing egg wash on strawberry biscuits.

Step 10. Place into the fridge or freezer while you preheat the oven to 425°F. Remove from freezer and brush with an egg wash. Bake in preheated oven for 18 to 20 minutes, or until tall and golden brown.

mixing vanilla icing.

Step 11. While the biscuits are baking, in a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract to make a glaze.

Vanilla glazed strawberry biscuits on a white napkin.

Step 12. Place warm biscuits on a wire rack and allow to cool for 10 to 15 minutes, then drizzle all over with the vanilla icing. Enjoy your Strawberry Biscuits, with all their flaky layers, for breakfast, brunch, or dessert! You'll never even think of popeyes strawberry biscuits again.

Unglazed strawberry biscuits on a sheet pan.

Love strawberries? Try my Strawberry and cream shortcake biscuits made with juicy strawberries and tangy yogurt whipped cream on top of fluffy cream biscuits!

Equipment

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, or a pastry cutter, to cut the butter into the flour, using what I call a finger snapping motion to combine them.

using fingers to combine butter with dry ingredients for biscuits.

I toss the butter into the flour mixture to coat and then use a finger snapping motion to mix the butter and flour together.

using fingers to check for butter size and consistency in biscuit dough.

You should end up with pea sized pieces, some larger, and some flatter, in a mixture of coarse crumbs.

However, sometimes your hands are tired, or you have a mobility issue that makes cutting in butter with your hands difficult. In those cases a food processor can ensure you still get delicious strawberry biscuits in your mouth.

You can also make strawberry drop biscuits by adding an additional ¼ cup of buttermilk and use a medium ice cream or cookie scoop to scoop the biscuit dough onto a prepared sheet pan and bake as directed.

Expert tip

Do not twist the biscuit cutter when cutting your homemade 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.

Recipe FAQ's

How do I store leftover strawberry biscuits?

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.

Can I make these ahead of time?

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.

Can I reheat my Strawberry Biscuits?

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. That being said, they are delicious at room temperature.

The author holding a strawberry biscuit with a bite taken out of it.

More strawberry recipes

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Cynthia from But First We Brunch writing down a brunch recipe.

Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

Vanilla glazed strawberry biscuits on a white napkin.

Strawberry Biscuits

These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Spring!
5 from 3 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8 biscuits
Calories 280 kcal

Equipment

  • Food processor
  • Danish dough whisk
  • Biscuit cutter
  • Parchment paper
  • Small sheet pan
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Ingredients
 

Biscuits

  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon (12 g) baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon (12 g) granulated sugar
  • 1 teaspoon (6 g) kosher salt
  • 8 tablespoons (112 g) unsalted butter very cold and cut into small cubes
  • 1 cup (150 g) strawberries diced
  • ¾ cup (180 g) buttermilk very cold
  • 1 large egg whisked with 1 tablespoon water for egg wash

Vanilla glaze

  • ½ cup (60 g) powdered sugar
  • 1 tablespoon (15 g) milk
  • ½ teaspoon vanilla extract

Instructions

  • 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 8 to 12 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 425° 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.

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Notes

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.
Best eaten the same day, you can store these biscuits covered at room temperature for up to 2 days.
Reheating can be a challenge due to the glaze, but can be reheated in the oven or microwave until warm. For best results, do ot glaze until ready to serve.
Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 520mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 426IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 2mg

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.

Tried this recipe?I would love for you to leave a comment!

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Comments

    5 from 3 votes (2 ratings without comment)

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  1. Kylie says

    June 08, 2024 at 10:13 am

    5 stars
    These were so so so good! I just made them for my family and everyone loved them! I was looking for a way to enjoy the bounty of strawberries from my garden and this was the best way for sure 😊

    Reply
    • Cynthia Christensen says

      June 09, 2024 at 1:00 pm

      Amazing! I'm so glad to hear this!

      Reply
  2. Carmen B says

    April 03, 2024 at 9:36 am

    Is there a way to make this recipe but instead of strawberries doing a cinnamon-raisin or cinnamon-sugar version?

    Reply
    • Cynthia Christensen says

      April 03, 2024 at 9:45 am

      Absolutely! You could even try my sweet shortcake biscuits or really add anything you want to them!

      Reply
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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