Strawberry Biscuits
Strawberry biscuits are tender, buttery baked treats filled with juicy strawberry pieces, offering a delightful balance of sweetness and flakiness. Perfect for breakfast or a snack, they pair wonderfully with a drizzle of honey or a dollop of whipped cream.
Equipment
- Rolling Pin
- mixing bowls
- baking sheet
Ingredients
For the Biscuits
- 4 cups all-purpose flour plus more for work surface
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 ½ teaspoon salt
- 1 cup unsalted butter, cold
- 1 cup whole buttermilk cold, plus more for brushing
- ¼ cup heavy whipping cream cold
- 1 cup finely chopped fresh strawberries hulled
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper and then set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt, and whisk until well blended. Add the butter into the bowl and toss to coat. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Continue this process until you see shaggy flecks throughout the flour.
- Pour in buttermilk and cream, along with the diced strawberries. Gently mix, bringing the dough together in a cohesive mass. If the biscuit dough feels excessively sticky, add an additional ¼ cup of flour, working it in until combined.
- Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough, using the heel of your palms to work the dough just until you’ve got a fully incorporated mass, careful not to overwork.
- Using a lightly floured rolling pin, roll the dough into a 6 by 13-inch rectangle, until about 1-inch thick. Use a round 3-inch biscuit cutter to stamp out biscuits. (Tip: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise). This recipe makes 12 biscuits, re-roll and stamp dough as needed until you have 12 biscuits.
- Place the shaped biscuits onto the prepared baking sheet, arranging them about a ½-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits.
- Take biscuits out of the freezer. Use a pastry brush to brush the top of each biscuit with a bit of buttermilk. Bake the frozen biscuits for 20 minutes, rotating the baking sheet at the halfway mark, until the biscuits have risen and have golden brown tops.
- To make the icing: In a small bowl, combine the powdered sugar, milk, and vanilla. Stir mixture until well combined and free of any lumps. Drizzle glaze over strawberry biscuits.