Strawberry Biscuits
These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Spring!
Servings: 8 biscuits
Calories: 280kcal
Equipment
- Food processor
- Danish dough whisk
- Biscuit cutter
- Parchment paper
- Small sheet pan
Ingredients
Biscuits
- 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
Vanilla glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
US Customary - Metric
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.
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.
Nutrition
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
