Description
This Fresh Strawberry Biscuits recipe combines tender, flaky biscuits with the sweet, juicy flavor of fresh strawberries. Lightly sweetened and subtly infused with vanilla and strawberry extracts, these homemade biscuits are topped with a luscious glaze for an irresistible treat perfect for breakfast or brunch.
Ingredients
Scale
Biscuit Dough
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- â…“ cup powdered sugar
- ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- ¼ cup butter-flavored shortening, frozen
- 1 cup buttermilk, cold
- ¼ teaspoon pure vanilla extract (optional)
- ¼ teaspoon pure strawberry extract (optional)
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits)
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- â…› teaspoon pure vanilla extract
- â…› teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Dice and dry strawberries: Cut strawberries into tiny pieces and place them on a paper towel to absorb excess moisture. Gently press with another towel to remove more juice and set aside to avoid soggy dough.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until fully combined for even leavening and sweetness.
- Incorporate frozen fats: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to blend until pea-sized crumbs form, creating a flaky biscuit texture.
- Add strawberries: Toss the diced strawberries into the flour mixture to coat them evenly, preventing them from sinking or bleeding too much into the dough.
- Combine wet ingredients: Mix vanilla and strawberry extracts (if using) into the cold buttermilk, then pour over the flour mixture. Gently stir just until a soft, sticky dough forms; avoid overmixing to maintain tenderness.
- Knead and fold dough: Lightly flour a work surface and turn out the dough, sprinkling flour on top as well as on your hands. Gently knead, adding flour only as needed to keep the dough slightly moist. Pat into a rectangle, fold in thirds, turn, and repeat several times to build flaky layers.
- Cut biscuits: Pat dough into a 1-inch thick rectangle. Using a floured 3-inch biscuit cutter, press straight down without twisting to cut out biscuits, preserving the layers.
- Arrange and chill: Place biscuits about ½ inch apart on the prepared baking sheet. If the dough has warmed, refrigerate for 10–15 minutes to firm up before baking.
- Preheat oven: While chilling, preheat the oven to 450°F (232°C) for a hot initial baking environment, ensuring biscuit lift and browning.
- Brush and bake: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream. Bake on the top oven rack for about 20 minutes, or until golden. Optionally broil briefly for extra browning, monitoring carefully.
- Brush with butter: Remove biscuits from oven and brush the tops with melted butter to enhance flavor and soften the crust.
- Prepare glaze: In a bowl, mix together the powdered sugar, butter, milk, vanilla and strawberry extracts, and a pinch of salt until smooth for a sweet finish.
- Glaze biscuits: While biscuits are hot, brush half of the glaze over them. After it sets, drizzle the remaining glaze on top for added sweetness and decoration.
- Serve: Enjoy the biscuits warm or at room temperature for maximum flavor and texture.
Notes
- Keeping butter and shortening frozen until mixing helps create flaky layers in the biscuits.
- Removing excess moisture from strawberries prevents sogginess in the dough.
- Do not twist the biscuit cutter when cutting to maintain biscuit rise.
- Chilling biscuits before baking helps retain shape and improves texture.
- The optional extracts enhance flavor but can be omitted if unavailable.
- Save extra glaze for drizzling after the first layer sets for a pretty finish.
