Strawberry Biscuits

These Strawberry Biscuits are loaded with juicy berries and drizzled with a sweet vanilla glaze. They’re flaky, buttery, and downright delectable.

With bits of berry in every bite, they’re both rich and refreshing. And once the glaze sets, it creates a light, crackly finish that perfectly contrasts the tender biscuits.

I love the versatility, too. Serve them for breakfast with eggs and sausage, or as dessert with vanilla ice cream. Either way, it’s bliss to the last crumb.

Key Ingredients For Strawberry Biscuits

• All-Purpose Flour: Measure it accurately by spooning the flour into the measuring cup and leveling it off. Too much flour can make the biscuits dry.

• Baking Powder & Baking Soda: Make sure they’re not expired! Old leavening agents won’t give the biscuits their proper rise.

• Cold Butter: Keep it very cold. Freeze it for 10 minutes before using. Cold butter creates flaky layers as it melts in the oven.

• Cold Buttermilk: Be sure it’s cold to keep the dough cold as well. To make your own buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5-10 minutes or until the mixture curdles.

• Fresh Strawberries: Dice them small so they distribute evenly. Pat them dry to avoid adding too much moisture to the dough.

• Glaze: A mixture of powdered sugar, milk or cream, and vanilla. Add the liquid slowly until you reach a smooth, pourable consistency.

How to Make Strawberry Biscuits

It might seem tricky at first, but you’ve got this! Just follow these simple steps and you’ll have fresh, flaky strawberry biscuits in no time.

1. Prep. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.

2. Combine dry ingredients. Whisk together flour, baking powder, baking soda, salt, and sugar.

3. Cut in butter. Work cold butter into the flour until the mixture resembles coarse crumbs.

4. Add remaining ingredients. Stir in cold buttermilk and vanilla until just combined. Gently fold in the strawberries.

5. Shape the dough. Roll the dough into a 1-inch-thick rectangle. Cut out biscuits with a biscuit cutter or a floured glass. Brush the tops with melted butter and sprinkle with sugar, if desired.

6. Bake for 14-17 minutes. Set aside to cool slightly.

7. Glaze and enjoy. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits. Serve and enjoy!

Tips and Tricks

Read this before you bake! These tips will take your biscuits to the next level.

• Fresh or frozen strawberries? Both are fine. If using frozen, mix them into the dough while still frozen. If using fresh, drain them on paper towels to remove excess moisture.

• Use cold ingredients. Not just the butter and buttermilk, but the bowl as well. Cold dough is key to flaky, buttery biscuits. 

• Work quickly and gently. You want to keep the dough cold with small lumps of butter throughout. Have all your ingredients prepped and ready to go before you start.

• Don’t overwork the dough. Mix just until everything is incorporated. Otherwise, your biscuits will turn out tough.

• Go easy on the flour. When shaping the dough, don't over-flour your work surface and fingers. The dough should be a bit sticky but still easy to handle. 

• Press, don’t twist. When cutting out the biscuits, push the cutter straight down. Twisting the cutter can seal the edges and stop the biscuits from rising properly.

• Chill the biscuits if the dough has warmed up. This helps re-solidify the butter. The colder the dough, the better the biscuits.

• Fruit swap. Apart from strawberries, you can also use blueberries, raspberries, and peaches.

How to Serve Strawberry Biscuits

These strawberry biscuits are delicious any time of day. Here are a few tasty ways to serve them.

• For breakfast: Skip the glaze and serve the biscuits with eggs or sausage. 

• For dessert: Drizzle biscuits with strawberry syrup and top with vanilla ice cream.

• Top it your way: Instead of glaze, top biscuits with jam, butter, or whipped cream. 

How to Store

To Store: Strawberry biscuits are best consumed the same day. Store leftovers in an airtight container on the counter for 2 days, or in the fridge for up to 3.

To Freeze (unbaked biscuit dough): Store dough in an airtight bag and freeze for up to 2-3 months. Bake biscuits straight from frozen, adding a few minutes to the baking time.

To Freeze (leftover biscuits): Double-wrap each biscuit in plastic wrap and foil and freeze for 2-3 months. Thaw in the fridge before reheating.

To Reheat: Warm biscuits in the microwave for 10 seconds.