If you are looking for a delightful twist on classic biscuits that bring a burst of fruity sweetness to every bite, this Fresh Strawberry Biscuits Recipe is your new go-to favorite. Bursting with juicy strawberries and a subtle glaze that adds just the right touch of sweetness, these biscuits are tender, flaky, and perfect for breakfast, brunch, or an indulgent afternoon treat. With simple ingredients and a careful technique, this recipe transforms everyday pantry staples into a mouthwatering masterpiece you will want to make again and again.
Ingredients You’ll Need
The beauty of this Fresh Strawberry Biscuits Recipe lies in its simple but carefully chosen ingredients, each contributing to the perfect balance of flavor and texture. From cold butter that creates flaky layers to fresh strawberries that provide natural color and juiciness, every component plays an essential role in making these biscuits unforgettable.
- 1 cup strawberries, diced: Fresh and juicy, they add sweetness and a pop of vibrant red.
- 2 cups all-purpose flour (spooned and leveled): Provides the structure and tender crumb.
- 1 tablespoon baking powder: Ensures the biscuits rise beautifully and become fluffy.
- 1 teaspoon salt: Balances sweetness and enhances flavor.
- ⅓ cup powdered sugar: Adds subtle sweetness without graininess.
- ¼ cup butter, frozen (salted or unsalted): Creates flaky texture when grated cold; a must for perfect biscuits.
- ¼ cup butter-flavored shortening, frozen: Combines with butter to keep biscuits tender.
- 1 cup cold buttermilk: Moistens dough and adds a lovely tang.
- ¼ teaspoon pure vanilla extract (optional): Enhances the delicate flavors.
- ¼ teaspoon pure strawberry extract (optional): Boosts strawberry notes for extra flavor.
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits): Helps biscuits brown beautifully in the oven.
- 1 cup powdered sugar (for glaze): Sweetens the glaze without overpowering.
- 1 tablespoon butter (for glaze): Adds richness and smooth texture to the glaze.
- 2 tablespoons milk (for glaze): Adjusts glaze consistency perfectly.
- ⅛ teaspoon pure vanilla extract (for glaze): Adds warmth to the glaze flavor.
- ⅛ teaspoon pure strawberry extract (for glaze): Intensifies strawberry flavor in the glaze.
- Pinch of salt (for glaze): Balances sweetness for a nuanced finish.
How to Make Fresh Strawberry Biscuits Recipe
Step 1: Prepare Your Baking Sheet and Strawberries
Start by lining a baking sheet with parchment paper to prevent sticking and facilitate even baking. Next, dice your strawberries very finely, then place them on a paper towel to soak up excess moisture. Gently pressing with another paper towel helps avoid soggy biscuits later on, ensuring your dough stays just right.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and powdered sugar until fully combined. This step ensures the leavening is evenly distributed for consistent rise, and the sugar is dispersed to create subtle sweetness throughout the biscuits.
Step 3: Incorporate Butter and Shortening
Grate the frozen butter and butter-flavored shortening directly into the dry mixture. Using a pastry cutter, blend them until the texture resembles pea-sized crumbs. Keeping the fats frozen and cutting them in this way is the secret to flaky layers and tender bites in this Fresh Strawberry Biscuits Recipe.
Step 4: Add Strawberries to the Mixture
Gently fold in the diced strawberries, making sure they are evenly coated in flour. This prevents them from sinking and keeps the dough from becoming overly wet, so every biscuit gets a juicy strawberry surprise.
Step 5: Combine Wet Ingredients and Form Dough
Mix the cold buttermilk with vanilla and strawberry extracts if using, then pour into the flour and strawberry mixture. Stir gently until a soft and sticky dough forms, being careful not to overmix. The right consistency here is crucial for tender, flaky results.
Step 6: Knead and Fold for Flakiness
Lightly flour your workspace and turn the dough out. Sprinkle flour on top and on your hands, then knead gently just until the dough is manageable but still slightly wet. Pat dough into a rectangle and fold it into thirds like a letter, then turn and repeat several times. This layering technique is a game-changer for creating beautifully flaky biscuits.
Step 7: Cut and Chill
Roll the dough out to about 1 inch thick. Use a floured 3-inch biscuit cutter to press straight down and cut out biscuits without twisting, which can seal the edges and reduce rise. Arrange biscuits on the baking sheet about half an inch apart. If the dough gets warm, pop the tray in the fridge for 10 to 15 minutes to chill and firm up the fats for a better rise.
Step 8: Bake to Golden Perfection
Preheat your oven to 450°F (232°C) during chilling. Before baking, lightly brush the tops with milk, buttermilk, or heavy cream to encourage golden browning. Bake on the top rack for about 20 minutes until the biscuits are beautifully golden. If desired, a brief broil at the end can add extra color—just watch carefully to avoid burning.
Step 9: Add Finishing Touches and Glaze
Once out of the oven, brush hot biscuits generously with melted butter for rich flavor and shine. Whisk together the glaze ingredients until smooth, then brush half of it on while the biscuits are still hot. After the glaze sets, drizzle the remaining glaze over the top for a luscious, irresistible finish.
How to Serve Fresh Strawberry Biscuits Recipe
Garnishes
Fresh strawberry biscuits shine with simple garnishes that enhance their natural sweetness. Try topping with extra fresh strawberry slices, a dollop of whipped cream, or even a smear of clotted cream for a sophisticated touch that turns them into a decadent treat.
Side Dishes
These biscuits work beautifully alongside savory dishes like crispy bacon, scrambled eggs, or a fresh salad for brunch. They also pair well with a warm bowl of soup or a crisp green vegetable for a full meal experience that balances sweet and savory.
Creative Ways to Present
For gatherings or special occasions, consider serving these biscuits as mini strawberry shortcakes by splitting them and adding whipped cream and strawberry compote. Layering the biscuits with mascarpone cheese and mint leaves creates an elegant, memorable presentation everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover biscuits in an airtight container at room temperature for up to two days. This keeps them soft and fresh. Avoid refrigeration if possible, as it can dry them out.
Freezing
These biscuits freeze well, either baked or unbaked. Cool completely before freezing baked biscuits in a zip-top bag, or freeze cut dough pieces on a tray before transferring them to a bag. Frozen dough can be baked straight from the freezer, just add a few extra minutes to baking time.
Reheating
Reheat refrigerated or frozen biscuits in a warm oven (about 325°F/163°C) wrapped in foil for 10–15 minutes to bring back their flaky texture and buttery warmth. Avoid microwaving to preserve flakiness and prevent sogginess.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are best for this recipe to avoid excess moisture, you can use frozen if properly thawed and thoroughly drained to prevent soggy dough. Pat them dry to remove as much liquid as possible before mixing in.
What makes these biscuits different from regular strawberry biscuits?
This Fresh Strawberry Biscuits Recipe incorporates a unique folding technique to create flaky layers and uses both butter and shortening for tenderness. The finely diced strawberries and optional extracts amplify strawberry flavor without overwhelming the biscuit texture.
Is buttermilk necessary or can I substitute it?
Buttermilk adds tang and tenderizes the biscuits wonderfully, but you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar if needed. Let the mixture sit for a few minutes before using.
How can I make these biscuits vegan or dairy-free?
To make these biscuits vegan, substitute butter and shortening with plant-based alternatives, and use a non-dairy milk mixed with lemon juice instead of buttermilk. Keep in mind the texture might vary slightly, but they will still be delicious.
Can I double this Fresh Strawberry Biscuits Recipe?
Absolutely! Just double all ingredients and be mindful to mix and knead the dough gently in batches if needed, ensuring even distribution of strawberries and consistent flaky texture throughout.
Final Thoughts
These Fresh Strawberry Biscuits Recipe are the perfect combination of flaky, tender biscuit layers with juicy, sweet bursts of fresh strawberries and a luscious glaze that feels like a hug in every bite. Whether you’re making them for a special occasion or a simple weekend treat, they are sure to bring smiles and requests for seconds. Give this recipe a try—you won’t regret having a homemade batch to enjoy fresh from your oven.
Print
Fresh Strawberry Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Fresh Strawberry Biscuits are tender, flaky, and bursting with juicy strawberry flavor. Made with diced strawberries folded into a buttery biscuit dough, they’re lightly sweetened and topped with a luscious strawberry glaze. Perfect for breakfast, brunch, or a delightful snack, these biscuits combine classic biscuit-making techniques with fresh fruit to create a one-of-a-kind treat that’s sure to impress.
Ingredients
Strawberry Biscuits
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ 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
- ⅛ teaspoon pure vanilla extract
- ⅛ teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for biscuit placement.
- Prepare Strawberries: Dice the strawberries into very small pieces. Place them on a paper towel to absorb excess juice, gently pressing with another towel to remove additional moisture, then set aside to keep the dough from becoming soggy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until evenly combined, which ensures uniform leavening and sweetness throughout the biscuits.
- Incorporate Butter and Shortening: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to blend these into the mixture until it forms pea-sized crumbs, creating the flaky texture characteristic of good biscuits.
- Combine Strawberries: Add the diced strawberries to the flour mixture, tossing gently to coat the berries evenly and distribute them throughout the dough without crushing.
- Add Wet Ingredients: Mix the optional vanilla and strawberry extracts into the cold buttermilk, then pour this liquid into the flour and strawberry mixture. Gently stir just until a soft, sticky dough forms; avoid overmixing to keep biscuits tender and flaky.
- Knead Dough for Layers: Lightly flour your work surface. Turn the dough out and sprinkle additional flour on top and on your hands. Gently knead the dough just enough to keep it from sticking, maintaining its slight wetness. Pat the dough into a rectangle, fold it in thirds like a letter, then turn and repeat several times to develop 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 without twisting to ensure they rise evenly.
- Arrange and Chill: Place the biscuits about ½ inch apart on the prepared baking sheet. If the dough feels warm, refrigerate the biscuits for 10–15 minutes to help them keep their shape during baking.
- Preheat Oven: While chilling the biscuits, preheat your oven to 450°F (232°C) to get it hot enough for a quick rise and golden crust.
- Brush and Bake: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream to promote browning. Bake the biscuits on the top oven rack for about 20 minutes, or until they turn golden. Optionally, broil briefly for extra browning but watch carefully to prevent burning.
- Butter the Biscuits: Remove the biscuits from the oven and immediately brush the tops with melted butter to add richness and shine.
- Prepare and Apply Glaze: Mix together the glaze ingredients (powdered sugar, butter, milk, vanilla and strawberry extracts, and salt) in a bowl until smooth. While the biscuits are still hot, brush half the glaze over them. Once the glaze hardens slightly, drizzle the remaining glaze on top as desired for extra sweetness and shine.
- Serve: Serve the biscuits warm or at room temperature for the best flavor and texture.
Notes
- Freezing the butter and shortening before grating helps create flaky layers in the biscuits.
- Removing excess moisture from the strawberries prevents the dough from becoming soggy.
- Do not twist the biscuit cutter when cutting to ensure biscuits rise straight up.
- Chilling the biscuits before baking helps them maintain their shape and enhances flakiness.
- Broil briefly only if you want a darker, crispier top but watch closely to avoid burning.
- Glaze adds sweetness and a beautiful shiny finish; adjust the amount to your taste.
