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.
