If you have a soft spot for tender, flaky pastries bursting with fresh, fruity flavor, then you are absolutely going to adore this Fresh Buttermilk Strawberry Biscuits Recipe. Imagine biting into a biscuit that balances the richness of buttermilk with the bright zest of lemon and the sweet pop of real strawberries, all swirled into layers of buttery dough. These biscuits are more than just a treat; they’re a celebration of fresh spring flavors baked into golden rounds of pure joy. Whether you’re serving them for breakfast, brunch, or a delightful snack, they’ll quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Fresh Buttermilk Strawberry Biscuits Recipe lies in its simplicity and the quality of ingredients. Each component plays an essential role in developing the biscuits’ moisture, crumb, and that gorgeous strawberry blush. From the tangy buttermilk to the aromatic lemon zest, every ingredient works harmoniously to yield perfect biscuits every time.
- All-purpose flour: Provides the base structure for tender yet sturdy biscuits.
- Granulated sugar: Adds just a touch of sweetness to balance the tart strawberries.
- Baking powder: Ensures a light and fluffy rise.
- Kosher salt: Enhances all the flavors without overpowering them.
- Lemon zest: Brings a fresh, citrusy note that brightens the dough.
- Freeze-dried strawberry powder: Elevates the strawberry flavor and adds a lovely pink hue.
- Cold unsalted butter: Creates flaky layers by melting within the dough during baking.
- Buttermilk: Adds moisture and a subtle tang, activating the baking powder for lift.
- Heavy cream: Contributes richness and helps achieve a tender crumb.
- Pure vanilla extract: Rounds out the flavor with warmth and depth.
- Fresh strawberries: The star ingredient offering bursts of juicy sweetness in every bite.
- Cornstarch: Prevents the strawberries from making the dough soggy by thickening their juices.
How to Make Fresh Buttermilk Strawberry Biscuits Recipe
Step 1: Prepare the Strawberries
Start by gently tossing your diced fresh strawberries with a tablespoon of sugar and the cornstarch in a small bowl. Placing this mixture in the fridge for about 15 minutes helps the berries release their juices in a controlled way, so you get luscious pockets of strawberry flavor without soggy biscuits.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, remaining sugar, baking powder, kosher salt, vibrant lemon zest, and that powerful freeze-dried strawberry powder. This blend not only gives your dough structure but infuses each biscuit with a delicate pink hue and a wonderfully bright strawberry essence.
Step 3: Cut in the Butter
Introduce the cold, cubed unsalted butter to your dry ingredients. Using a pastry cutter or two forks, break the butter down until it resembles pea-sized chunks with some slightly larger pieces. This step is crucial for flaky biscuit layers, so resist the urge to warm the butter up—you want it icy cold.
Step 4: Mix Wet Ingredients and Form Dough
In a measuring cup, combine buttermilk, heavy cream, and vanilla extract. Make a well in the dry ingredients and pour the wet mixture in. Use a rubber spatula to fold everything together gently. The key here is to mix just enough to bring the dough together without overworking—it keeps the biscuits tender.
Step 5: Incorporate Strawberries and Build Layers
Turn the dough out onto a floured surface and carefully fold in those chilled strawberry chunks. Press the dough into a thick rectangle about an inch tall, then perform a series of folds by bringing the top third down over the middle, rotating the dough, and repeating. These folds create the signature flaky layers you crave.
Step 6: Cut and Chill the Biscuits
Use a biscuit cutter to cut rounds from the dough and place them close together on a parchment-lined baking sheet, their flat sides touching. Cover and chill in the refrigerator for 15 minutes. This chilling step firms up the butter, ensuring the biscuits puff up beautifully in the oven.
Step 7: Bake to Golden Perfection
Before sliding the biscuits into a preheated oven at 425°F, brush the tops with a little heavy cream for a glossy finish. Bake for 14 to 16 minutes until the edges are golden and the centers feel set. The aroma filling your kitchen will make waiting nearly impossible.
Step 8: Cool and Enjoy
Let your biscuits cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve these inviting Fresh Buttermilk Strawberry Biscuits warm or at room temperature for a delightful treat that melts in your mouth.
How to Serve Fresh Buttermilk Strawberry Biscuits Recipe
Garnishes
These biscuits shine on their own, but a dollop of whipped cream or a smear of softened butter elevates them to divine heights. For extra indulgence, a drizzle of honey or a sprinkle of powdered sugar adds a delicate sweetness that complements the fresh strawberry notes perfectly.
Side Dishes
Fresh Buttermilk Strawberry Biscuits Recipe pairs beautifully with a crisp green salad or a bowl of fresh fruit for a refreshing brunch. They also make a charming accompaniment to creamy chicken dishes or a savory breakfast spread featuring eggs and bacon, balancing richness with fruity brightness.
Creative Ways to Present
Try slicing the biscuits in half and layering with cream cheese and thinly sliced strawberries for a biscuit sandwich that looks just as good as it tastes. Alternatively, serve them alongside homemade strawberry jam or lemon curd to highlight both their citrus and berry flavors in a colorful afternoon tea setting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Fresh Buttermilk Strawberry Biscuits, store them in an airtight container at room temperature for up to two days. This keeps their crumb soft and their fruity notes fresh, ready to enjoy with your next cup of tea or coffee.
Freezing
To preserve biscuits for longer, freeze them wrapped tightly in plastic and then in a freezer bag. They can stay fresh for up to three months. When you’re ready to indulge, thaw them overnight in the fridge or gently warm from frozen.
Reheating
Reheat your biscuits in a 350°F oven for about 8 to 10 minutes to regain that just-baked warmth and flaky texture. A quick zap in the microwave works in a pinch, but low-temperature baking yields the best results, reviving that irresistible aroma and flakiness.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are preferred for their firmness and flavor, frozen can be used if properly thawed and drained to avoid excess moisture. Toss them with sugar and cornstarch similarly to fresh berries before folding them into the dough.
What if I don’t have freeze-dried strawberry powder?
You can skip the powder if needed, but it does add a concentrated strawberry flavor and a lovely color. Alternatively, a few drops of natural red food coloring and a teaspoon of strawberry extract can provide a similar effect.
Why is keeping the butter cold so important?
Cold butter creates steam pockets during baking, which separate the dough into flaky layers. If the butter melts before baking, the biscuits will turn out dense and less tender.
Can I make these biscuits vegan or dairy-free?
This recipe relies on buttermilk, heavy cream, and butter, but you can substitute plant-based alternatives. Use vegan butter and a mixture of almond or oat milk with a bit of vinegar to mimic buttermilk’s acidity for a dairy-free version.
How do I achieve the best flaky texture?
Aside from keeping your butter cold and avoiding overmixing, the folding technique before cutting the biscuits builds layers. Also, chilling the dough after shaping helps the biscuits rise and stay flaky during baking.
Final Thoughts
This Fresh Buttermilk Strawberry Biscuits Recipe is a true celebration of spring’s freshest flavors baked into a classic comfort food with a delightful twist. Once you try these biscuits, their perfect balance of tang, sweetness, and flaky texture will keep you coming back for more. So grab your ingredients, roll up your sleeves, and make some magic happen in your kitchen—your taste buds will thank you.
Print
Fresh Buttermilk Strawberry Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fresh Buttermilk Strawberry Biscuits are tender, flaky, and bursting with a vibrant strawberry flavor, enhanced by freeze-dried strawberry powder and fresh diced strawberries. Perfectly layered with cold butter and lightly sweetened, they offer a delightful balance of citrus zest and vanilla undertones, making them a fantastic treat for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest (from 1 medium lemon)
- 2 tablespoons freeze-dried strawberry powder
Butter
- 6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch cubes
Wet Ingredients
- ¾ cup buttermilk
- ¼ cup heavy cream, plus extra for brushing tops
- 1 teaspoon pure vanilla extract
Strawberry Filling
- 1 cup fresh strawberries (about 6 ounces), hulled and diced
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
Instructions
- Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of sugar and cornstarch in a small bowl until well coated. Refrigerate for about 15 minutes to keep their juices contained and prevent them from leaking into the biscuit dough too soon.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, remaining 2 tablespoons of sugar, baking powder, kosher salt, lemon zest, and freeze-dried strawberry powder. This mixture adds a bright color and enhances strawberry flavor in the biscuits.
- Cut in Butter: Add the cold butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the pieces are pea-sized with some larger slivers. Keeping the butter cold is key for flaky layers.
- Add Wet Ingredients: In a measuring cup, combine the buttermilk, heavy cream, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a rubber spatula until the dough just comes together, being careful not to overmix to maintain a light texture.
- Incorporate Strawberries & Fold Dough: Transfer the dough to a lightly floured surface and fold in the chilled strawberries gently. Press the dough into a 1-inch thick rectangle, then fold the top third over the middle, rotate 90 degrees and repeat the fold to create delicate layers.
- Cut and Chill Biscuits: Cut the dough into biscuit shapes and arrange them on a parchment-lined baking sheet with their flat sides touching. Cover and chill in the refrigerator for 15 minutes to firm up the butter and help the biscuits keep their shape while baking.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Brush the biscuit tops lightly with heavy cream to promote golden color and sheen during baking.
- Bake Biscuits: Bake the biscuits for 14 to 16 minutes until the edges turn golden and the centers are set to the touch.
- Cool and Serve: Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- Chilling the strawberries and dough helps prevent excess moisture and ensures flaky biscuits.
- Use cold butter straight from the refrigerator to achieve flaky layers.
- Do not overmix the dough to keep it light and tender.
- Freeze-dried strawberry powder enhances both color and flavor without adding moisture.
- Biscuits are best eaten the day they are baked but can be stored and reheated gently.
