This southern-style recipe takes classic layered buttermilk biscuits to new heights with the addition of strawberries (fresh or frozen). The key to tall, flaky strawberry biscuits is to use cold butter, and don’t over mix the dough. In just 45 minutes, you can have warm, homemade strawberry biscuits ready to enjoy!
If you love fluffy buttermilk biscuits, then you’ll love these slightly sweet strawberry biscuits that are the perfect breakfast biscuit. Grab a cup of your favorite beverage and indulge. Homemade bread and and biscuit recipes make the best comfort food.
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 or try buttermilk blueberry biscuits.
When there is no fruit around, try some naturally sweet buttermilk sweet potato biscuits.
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 make them sweeter than a homemade cornbread biscuit or traditional buttermilk biscuit. If you’re looking for something more savory, try making biscuits with caramelized onions or fan favorite Red Lobster copycat biscuits.
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 or biscuits with homemade strawberry jam and clotted cream. These will compete with any I’ve had before, if only we could get clotted cream.
However, if you like sweet biscuits, like the Bo-berry biscuits at Bojangles, add some glaze to the top. Or cut up some fresh sweetened strawberries and you’ll have a strawberry shortcake biscuit.
I tried making them mini and and it 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.
Unless you’re 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.
Like most layered buttermilk biscuits, these are best eaten the same day. If you’re going to freeze them, just toast them a bit in the oven and they will crisp up. You can also freeze the dough before baking. Place them on a cookie sheet and freeze. Once frozen, place in an airtight container or bag. Let thaw before baking.
What you’ll need
- 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 will 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.
- Butter – two sticks, it’s what makes biscuits so delicious.
- Demerara sugar – for sprinkling on top before baking.
- Pantry items – flour, baking powder, baking soda, sugar and heavy cream for the topping. If your biscuits don’t rise, check the expiration date of the baking powder and baking soda. If it’s more than 6 months old, you need to replace it.
Pro tip: Not sure which is the best flour to use for biscuits, I’ve broken down all the pros and cons for bread flour vs all-purpose flour.
I used my tried and true technique for making tall flaky buttermilk biscuits for this recipe.
Add the dry ingredients to a food processor and add cold butter, processing until the butter is in small pea size chunks. Add buttermilk and chopped strawberries and pulse just until combined.
Pat the dough into a rectangle and cut it into 3 rectangles and stack them on top of each other. Roll out and repeat this process a few times. This will help give you light and fluffy layers in your biscuit.
Use a biscuit cutter and cut straight down without turning.
Freeze for 10 minutes and then brush with cream add Demerara sugar and bake. Or you can keep in the refrigerator for a day until you’re ready to bake.
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.
PRO TIP: To get tall flaky biscuits, cut the dough in three sections and stack them, press them out and repeat three times. This will give you tall biscuits with flaky layers. Another trick to keeping them tall is to press straight down with the biscuit cutter and don’t twist it.
FAQ’S and tips
Can you make biscuits mini?
This recipe will make about 36 mini biscuits. The cooking time is a little shorter if they are mini.
How do you get tall flaky biscuits?
Use cold butter and buttermilk and cut the dough into three sections and stack it before rolling it out.
Can you use frozen strawberries?
Yes, they work equally well with fresh or frozen berries.
What’s the best way to store biscuits?
Store them at room temperature for about two days, then freeze the rest. To re-heat, thaw and place in the oven at 350º for about 5 minutes.
If you rinse them with a vinegar wash the strawberries will keep in the refrigerator for up to two weeks.
More STRAWBERRY recipes
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Tall & Flaky Buttermilk Strawberry Biscuits
- 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
- 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 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.