Description
These Fresh Strawberry Biscuits are tender, flaky, and bursting with sweet diced strawberries. Perfect for a delightful breakfast or afternoon treat, they’re baked to golden perfection and topped with a luscious strawberry glaze that adds a creamy, fruity finish. Made with a blend of butter and shortening for ideal texture, plus a touch of vanilla and strawberry extracts for enhanced flavor, these biscuits are an irresistible way to enjoy fresh strawberries in a baked form.
Ingredients
Scale
Biscuits
- 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)
Strawberry 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 baking sheet: Line a baking sheet with parchment paper and set aside to ensure the biscuits don’t stick during baking.
- Prepare strawberries: Dice the strawberries into small pieces, then lay them on a paper towel to absorb excess moisture. Gently press with another towel to remove even more juice, which helps prevent soggy biscuits.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and powdered sugar until well combined for even leavening and sweetness.
- Incorporate frozen fats: Grate the frozen butter and butter-flavored shortening into the dry ingredients. Use a pastry cutter to blend until pea-sized crumbs form, creating the biscuit’s flaky texture.
- Add strawberries to dry mix: Toss the diced strawberries in the flour mixture to coat them evenly, which helps distribute the fruit throughout the dough without clumping.
- Combine wet ingredients: Stir the vanilla and strawberry extracts into the cold buttermilk. Pour this over the flour mixture and gently mix just until a soft, sticky dough forms, avoiding overmixing to keep biscuits tender.
- Knead dough: Lightly flour a work surface and turn the dough out. Sprinkle more flour on top and on your hands. Gently knead, adding flour as needed to prevent sticking, keeping the dough a bit wet. Pat into a rectangle, then fold into thirds like a letter, turn, and repeat several times to create flaky layers.
- Shape biscuits: Pat dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and cut biscuits by pressing straight down without twisting to preserve layers.
- Arrange biscuits: Place biscuits 1/2 inch apart on the prepared sheet. If dough feels warm, refrigerate 10–15 minutes to help maintain shape.
- Preheat oven: While dough chills, preheat oven to 450°F (232°C) for proper baking temperature.
- Brush and bake: Lightly brush biscuit tops with milk, buttermilk, or heavy cream. Bake on the top rack for about 20 minutes until golden brown. Optionally, broil briefly for extra browning, watching closely to prevent burning.
- Butter biscuits: Remove from oven and immediately brush hot biscuits with melted butter for extra richness and shine.
- Prepare and apply glaze: Mix powdered sugar, butter, milk, vanilla and strawberry extracts, and salt until smooth. While biscuits are hot, brush half the glaze over them. Once the glaze hardens, drizzle the remaining glaze on top as desired for a sweet finish.
- Serve: Enjoy biscuits warm or at room temperature for best flavor and texture.
Notes
- Freezing the butter and shortening before grating helps create a flakier biscuit texture.
- Coating the strawberries in flour prevents them from sinking to the bottom and keeps the dough from becoming soggy.
- Avoid overmixing the dough to maintain tender, flaky biscuits.
- Folding the dough creates layers that enhance flakiness.
- Brushing the tops of biscuits before baking encourages a golden, appealing crust.
- The glaze adds sweetness and enhances the strawberry flavor — adjust glaze amount to taste.
- Refrigerating dough briefly before baking helps biscuits keep their shape and layers.
- If desired, substitute the extracts with almond or lemon for a different flavor profile.
