Strawberry Biscuits - Two Peas & Their Pod (original) (raw)
Quick Summary
Strawberry Biscuits- easy drop biscuits dotted with juicy strawberries and drizzled with a sweet fresh strawberry glaze. Enjoy for breakfast, brunch, or even dessert!
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Homemade biscuits are one life’s greatest simple pleasures. You can’t beat a warm biscuit that melts in your mouth.
I love classic buttermilk biscuits, but I also love creating new recipes. I tweaked my favorite buttermilk drop biscuit recipe to make Strawberry Biscuits and they are SO good! They kind of remind me of Strawberry Shortcake, but in ONE biscuit!
The biscuits are buttery, tender, and dotted with juicy fresh strawberries. Oh, and that’s not all. The biscuits also have a sweet fresh strawberry glaze that is not only delicious, but is the prettiest pink color. The biscuits are beautiful and delicious!
This strawberry biscuit recipe is perfect for spring and summer when strawberries are at their peak! Serve for breakfast, brunch, or even dessert. They are also great for bridal showers, baby showers, Easter, Mother’s Day, the 4th of July, or even Valentine’s Day!
Table of Contents
- Biscuit Ingredients
- How to Make Strawberry Biscuits
- Strawberry Glaze
- How to Store
- More Biscuit Recipes
- More Strawberry Recipes
- Strawberry Biscuits with Fresh Strawberry Glaze Recipe
Biscuit Ingredients
- All-purpose flour– fluff, spoon, and level the flour when measuring.
- Baking powder & Baking soda– make sure they are fresh!
- Granulated sugar
- Kosher salt
- Buttermilk– make sure you use COLD buttermilk so it will create small clumps when mixed with the butter. You want those little butter pockets in the biscuits so they are flaky and buttery.
- Unsalted butter– melted and slightly cooled.
- Pure vanilla extract
- Strawberries– choose red, ripe strawberries that are sweet and juicy. Chop the strawberries in small pieces so they easily mix into the biscuit dough.
- **Turbinado sugar**– the sugar adds a sweet crunch on top of the biscuits.
How to Make Strawberry Biscuits
- Preheat oven to 475°F. Yes, you want the oven that hot to help them rise. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl.
- Gently fold in the chopped strawberries. Don’t over mix or the strawberries will start to get too juicy.
- Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes. Check early by using the oven light to be safe.
- Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
Strawberry Glaze
While the biscuits are cooling, make the strawberry glaze. For the glaze you will need:
- Strawberries
- Confectioner’s sugar
- Heavy cream or whole milk
- Pure vanilla extract
- Almond extract
- Place the ¼ cup of strawberries in a blender or food processor and puree until smooth.
- Transfer the strawberry puree to a medium bowl. Add the confectioner’s sugar and whisk until combined. It will be thick. Add the heavy cream (or milk), vanilla, and almond extract. Whisk until smooth.
- Drizzle the strawberry glaze over the cooled biscuits. Enjoy!
How to Store
- How to Store: Homemade biscuits are best the day they are made, but you can store them in an airtight container on the counter for up to 2 days.
- How to Freeze: Let the biscuits cool completely and make sure the glaze is set. Place in a freezer bag or freezer container and freeze for up to 2 months. Thaw and enjoy! You can also freeze the biscuits without the glaze, thaw, and then make the glaze. Drizzle over biscuits and serve!
More Biscuit Recipes
- Drop Biscuits
- Apple Cheddar Biscuits
- Greek Yogurt Biscuits
- Blueberry Cream Cheese Biscuits
- Biscuits and Gravy
More Strawberry Recipes
Strawberry Biscuits with Fresh Strawberry Glaze
Strawberry Biscuits- easy drop biscuits dotted with juicy strawberries and drizzled with a sweet fresh strawberry glaze. Enjoy for breakfast, brunch, or even dessert!
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For the biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 teaspoon pure vanilla extract
- 1 cup chopped strawberries
- Turbinado sugar, for sprinkling on the biscuits
For the strawberry glaze:
1/4 cup chopped strawberries
1 cup confectioner’s sugar
1/2 tablespoon heavy cream or whole milk
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the chopped strawberries.
Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
While the biscuits are cooling, make the strawberry glaze. Place the ¼ cup of strawberries in a blender or food processor and puree until smooth. Transfer the strawberry puree to a medium bowl. Add the confectioner’s sugar and whisk until combined. It will be thick. Add the heavy cream (or milk), vanilla, and almond extract. Whisk until smooth.
Drizzle the strawberry glaze over the cooled biscuits. Enjoy!
Calories: 249kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 28mg, Sodium: 257mg, Potassium: 172mg, Fiber: 1g, Sugar: 15g, Vitamin A: 336IU, Vitamin C: 11mg, Calcium: 72mg, Iron: 1mg
Keywords biscuits, strawberry
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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