Butter & Baggage

Strawberry Biscuits

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Strawberry biscuits couldn’t be more perfect for brunch or tea, just a hint of sweetness so you can add some jam and cream without feeling like it’s dessert.
Strawberry biscuit with jam and cream on a napkin
I’ve been trying to think of something to use my frozen strawberries for other than smoothies and thought they would be just the thing to add to biscuits. The strawberries add just enough sweetness to the biscuit and how cute are pink biscuits.  Perfect for a baby shower, afternoon tea or brunch. These are just slightly sweet so you won’t feel like you’re eating dessert.  I’m feeling a little nostalgic for England and scones with jam and clotted cream.  These will compete with any I’ve had before, if only we could get clotted cream.
 Strawberry biscuits on a cookie sheet
I tried making them mini and regular size and the texture was great for both.  I thought the mini ones worked perfect if you’re having a brunch and there will be other things to eat.  With the large ones you can really slather on the jam and cream. Unless you are lucky enough to live someplace where they have clotted cream, you’ll have to go with whipped cream. I can find Devonshire cream at the speciality stores, but it’s not quite the same.
Mini strawberry biscuit with jam and cream
These biscuits like most are best the same day.  If you’re going to freeze them, just toast them a bit in the oven and they will crisp up.
 Strawberry biscuits on a platter
I used my tried and true technique for biscuits which is to form the dough into a rough rectangle, cut it into 4 sections and stack them on top of each other, roll out into a rectangle and repeat this 3-4 times. This will create tall flaky biscuits.
Strawberry biscuit with jam and cream on a napkin
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Strawberry Biscuits

strawberry biscuit with jam and cream on a napkin

Strawberry biscuits couldn’t be more perfect for brunch or tea, just a hint of sweetness so you can add some jam and cream without feeling like it’s dessert. 

  • Author: Barbara Curry
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12-15 1x
Scale

Ingredients

  • 3 ½ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar
  • 16 tablespoons butter, cut into 1/2 inch pieces
  • ½ cup frozen strawberries, drained and smashed
  • 1 ¼ cups buttermilk
  • Demerara/Turbinado sugar
  • heavy cream

Instructions

1. Preheat oven to 425º. Line 2 baking sheets with parchment paper
2. 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.
3. 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.
4. Pat or roll dough to 1 1/2 inch thickness. Using a 2 1/2 inch round cutter cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
5. Brush with cream and bake for 12-14 minutes, until golden brown.

Notes

Can be made into mini biscuits. Best the same day.  Can freeze and toast slightly before serving.

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