Description
These Fresh Strawberry Biscuits combine juicy diced strawberries with buttery, flaky biscuit layers, topped with a sweet strawberry-vanilla glaze. Perfect for breakfast, snacks, or dessert, these tender homemade treats showcase seasonal fruit and rich, creamy texture.
Ingredients
Units
Scale
Biscuit Dough
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup powdered sugar
- 1/4 cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- 1/4 cup butter-flavored shortening, frozen
- 1 cup buttermilk, cold
- 1/4 teaspoon pure vanilla extract (optional)
- 1/4 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
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
- Prepare Strawberries: Dice the strawberries into tiny pieces and place on a paper towel to absorb extra juice. Gently press with another towel to remove more moisture and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until well combined.
- Incorporate Fats: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to blend until the mixture forms pea-sized crumbs.
- Add Strawberries: Add the diced strawberries to the flour mixture and toss to coat so berries are evenly distributed.
- Add Wet Ingredients: Mix the 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; do not overmix.
- Knead and Fold Dough: Lightly flour your work surface. Turn the dough out onto it and sprinkle more flour on top and on your hands. Gently knead, adding flour only as necessary to prevent sticking, keeping the dough slightly wet. Pat into a rectangle, fold in thirds like a letter, turn, and repeat several times for flaky layers.
- Shape Biscuits: Pat the dough out to a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and cut out biscuits by pressing straight down (don’t twist).
- Arrange and Chill: Place the biscuits about 1/2 inch apart on the prepared sheet. If dough has warmed, refrigerate for 10–15 minutes.
- Preheat Oven: While chilling, preheat oven to 450°F (232°C).
- Bake Biscuits: Lightly brush biscuit tops with milk, buttermilk or heavy cream. Bake on the top rack for about 20 minutes, or until golden. If using, broil briefly for extra browning, watching closely.
- Butter and Cool: Remove from oven and brush hot biscuits with melted butter.
- Prepare Glaze: Mix together glaze ingredients in a bowl until smooth. While biscuits are hot, brush half the glaze over them. After glaze hardens, drizzle remaining glaze on top (use as much as desired).
- Serve: Serve biscuits warm or at room temperature.
Notes
- Make sure butter and shortening are fully frozen for best flakiness.
- Pat strawberries very dry to avoid soggy dough.
- Don’t overwork the dough to keep biscuits tender.
- Optional extracts add extra strawberry and vanilla aroma, but can be omitted.
- Refrigerating the cut biscuits before baking helps maintain flakiness.
- If biscuits brown too quickly, loosely tent with foil.
Nutrition
- Serving Size: 1 biscuit
- Calories: 285
- Sugar: 18g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 23mg
