Warm, flaky, and packed with bursts of sweet strawberries, these buttermilk biscuits are just as good on their own as they are drizzled with glaze or stacked with strawberries and cream for strawberry shortcakes. Whether you use fresh or frozen berries, they bake up tall and tender, with buttery layers that make them hard to resist. Ready in under an hour, they bring a little extra something to breakfast or dessert without any fuss.
Easy to Make Homemade Strawberry Biscuits
If you love fluffy buttermilk biscuits, then you’ll love these slightly sweet strawberry biscuits that are the perfect breakfast biscuit. Homemade biscuit recipes make the best comfort food and natural sweetness from berries make them even more special. Of course a sweet drizzle never hurts!
I’ve been trying to think of something to use my frozen strawberries for other than smoothies, and thought strawberry biscuits would be fun to try. Of course you can use fresh berries if it’s strawberry season. It was a little tricky to account for the extra fluid that the strawberries added, but no one was complaining about multiple batches as we figured out the correct ratio.
The strawberries add just enough sweetness to the layered buttermilk biscuit, and how cute are pink biscuits! Perfect for a baby shower, afternoon tea or brunch.
While still tall and flaky the strawberries and a touch of sugar, make them sweeter than a traditional buttermilk biscuit.
However, if you like sweet biscuits, like the Bo-berry biscuits at Bojangles, add a powdered sugar glaze to the top.
I tried making them mini and and the recipe works whatever size you choose. The mini ones are wonderful if you’re having a brunch, but with large biscuits you’ve got more surface area so you can really slather on the jam and cream.
Try cutting up some fresh sweetened strawberries place a dollop of whipped cream on top of each biscuit, and you’ll have a strawberry shortcake biscuit.
Like most layered buttermilk biscuits, these are best eaten the same day, just freeze any leftovers. You can also freeze the dough before baking after you’ve cut them into circles.
What you’ll need
For the full list of ingredients, go to the Recipe Card below.
- Fresh or frozen strawberries – if using frozen, you’ll need to let them thaw. If it’s not strawberry season, then the frozen will be better than what you’ll find in the grocery. You’ll need to drain the strawberries, just place in a colander and smash them with a fork.
- Buttermilk – you need buttermilk to make a perfect Southern biscuit, it not only adds a little tang, but the acidity reacts with the leavening agents giving them some extra height.
PRO TIP: We love buttermilk recipes but if you don’t have any, I have three different methods for you to make your own buttermilk depending on what you have in your pantry.
How do you make strawberry buttermilk biscuits
Step 1: Make the dough
Cut the strawberries into small pieces and then mash. If using frozen, let them thaw and drain any extra juice from them. For the dough you can use a food processor or a pastry cutter.
Step 2: Stack and shape
Step 3: Freeze then bake
Step 4: Make a glaze
If you want to glaze them, add 2-3 tablespoons of milk or cream to a cup of powdered sugar. Add a ½ teaspoon of vanilla and whisk until smooth.
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Tall & Flaky Buttermilk Strawberry Biscuits
Ingredients
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 16 tablespoons butter cut into ½ inch pieces
- ½ cup frozen strawberries, or 1 cup fresh drained and smashed
- 1 ¼ cups buttermilk
- Demerara/Turbinado sugar
- heavy cream
Instructions
- Preheat oven to 425º. Line 2 baking sheets with parchment paper
- If using fresh strawberries, take a cup of chopped strawberries and place them in a strainer, mash them with a fork and let the juice drain out. If using frozen, drain ½ cup of strawberries and mash with a fork.
- In a food processor, add flour, baking powder, baking soda, salt and sugar. Process until combined. Add cold butter and process until it resembles coarse meal.
- Add strawberries and buttermilk and process just until the dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut rectangle into 4ths and stack on top of each other. Pat down into a rectangle and repeat 3 more times.
- Pat or roll dough to 1 ½ inch thickness. Using a 2 ½ inch round cutter cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
- Brush with cream and sprinkle with demerara sugar and bake for 12-14 minutes, until golden brown.
Barbara’s Tips + Notes
- This will make 36 mini biscuits.
- You can use fresh or frozen strawberries, drain the juice out before adding.
- To get tall fluffy biscuits, use very cold butter and buttermilk.
- Cut straight down with the biscuit cutter, do not twist.
- To make a glaze, add 2-3 tablespoons of milk to a cup of powdered sugar along with a ½ teaspoon of vanilla. Whisk until smooth.
- To drizzle the glaze over the biscuits, place it in a small plastic bag and cut the tip out of the corner. Squeeze the glaze over the biscuits.
Nutrition
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