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Fresh Strawberry Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Kimberly
  • 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

  1. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for biscuit placement.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Butter the Biscuits: Remove the biscuits from the oven and immediately brush the tops with melted butter to add richness and shine.
  13. 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.
  14. 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.

Find it online: https://slsrecipes.com/fresh-strawberry-biscuits-recipe/