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Strawberry biscuit with jam and cream on a napkin
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5 from 1 vote

Strawberry Biscuits

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.
Prep Time30 mins
Cook Time15 mins
Course: bread
Cuisine: American
Keyword: biscuit, strawberries
Servings: 12
Calories: 301kcal


  • 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


  • Preheat oven to 425º. Line 2 baking sheets with parchment paper
  • 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 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.
  • Brush with cream and bake for 12-14 minutes, until golden brown.


Calories: 301kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 349mg | Potassium: 154mg | Fiber: 1g | Sugar: 6g | Vitamin A: 508IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg