Strawberry Biscuits - Celebrating Sweets
These homemade Strawberry Biscuits are made with a lightly sweetened buttermilk biscuit dough that is filled with fresh strawberries and topped with vanilla icing. These drop biscuits come together quickly and bake up fluffy and tender with golden edges. Serve for breakfast or brunch and watch them disappear!
It’s biscuit time. But not just any biscuits… STRAWBERRY biscuits. I absolutely love baking with strawberries this time of year. Some of our favorite spring recipes are Strawberry Crisp, Strawberry Cupcakes, and Strawberry Shortcake Cake. And when we want a strawberry breakfast treat now we have Strawberry Biscuits!
Jump to:Recipe overview
Buttermilk biscuits: This is a basic biscuit recipe made with flour, salt, baking powder, butter, and buttermilk. I also add some sugar and a splash of vanilla extract to complement the strawberries.
Strawberries: Chopped fresh strawberries are mixed into the biscuit dough creating little pockets of sweet and fresh strawberry flavor all throughout.
Sugar topping: To make these biscuits extra sweet and add crunchy texture, sprinkle the top of the biscuits with coarse or sparkling sugar.
Vanilla icing: A simple mixture of powdered sugar, milk, and vanilla extract creates the perfect icing for drizzling on top of the biscuits.
Why you’ll love this recipe
- Flavor: A lightly sweet biscuit filled with diced fresh strawberries and a touch of vanilla.
- Texture: The perfect biscuit texture; crisp golden edges, tender and fluffy inside.
- Ease: Yes, these biscuits are made from scratch, but they are so easy. You don’t need any special equipment, and since they’re drop biscuits you just simply scoop and drop the dough onto the baking sheet.
- Versatility: Serve these biscuits for breakfast, brunch, or dessert. You can serve them as-is or topped with butter, jam, or whipped cream.
Recipe tips
FAQs
What if I don’t have buttermilk?Try one of my Buttermilk Substitutes. I find that the kefir, yogurt, or sour cream options works best for this recipe.
Can I use other fruit?Yes. You can use other berries or ripe-firm stone fruits.
Can I use frozen strawberries?I haven’t tried it but I would assume so. If using frozen strawberries I would recommend keeping them frozen right up until you are ready to use them.
Can I make these biscuits ahead?As with any homemade biscuit these are the best the day they are made. Leftovers can be toasted in a 400°F degree oven until the outside is crisped up.
Serving and storage
Serving: Serve warm or at room temperature. Top with butter, jam, or whipped cream, if desired.
Storage: Store tightly covered in the refrigerator for up to 2 days. Reheat in the oven right before serving.
More breakfast baked goods
Recipe
Strawberry Biscuits
These Strawberry Biscuits are filled with fresh strawberries and they bake up fluffy and tender with golden edges.
from votes
Print Pin SaveSaved!Course: Breakfast, Dessert, Snack
Cuisine: Breakfast
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 7 – 8
Calories: 258kcal
Ingredients
Instructions
Biscuits:
Preheat oven to 425°F with a rack in the middle to upper third of the oven. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, granulated sugar, baking powder and salt. Sprinkle the butter pieces over the top. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it into small pieces (work quickly, you want the butter to stay cold). Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine). Use a fork to stir in the strawberries.
In a glass measuring cup, combine buttermilk, vanilla extract, and almond extract. Pour over the dry ingredients. Stir gently with a rubber spatula until the mixture comes together. If necessary add an extra tablespoon of buttermilk. You want it just come together, but not be too wet. Be careful not to over-mix; stop as soon as no large streaks of flour remain.
Using two spoons or an ice cream scoop (my preferred method) scoop ⅓ cup portions of dough onto the prepared baking sheet. Keep the dough mounds fairly high, don't flatten them down. Brush the top of each biscuit with a little heavy cream (to help with browning) and sprinkle with coarse sugar.
Bake for 15-20 minutes, until the biscuits are light golden brown and baked through. I rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool for 5 minutes, then remove the biscuits from the pan and cool directly on the rack.
Notes
*TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife. Serving: Serve warm or at room temperature. Top with butter, jam, or whipped cream, if desired. Storage: Store tightly covered in the refrigerator for up to 2 days. Reheat in a 400°F oven right before serving.Nutrition
Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 232mg | Fiber: 1g | Sugar: 17g | Vitamin A: 327IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe updated April 2021
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