Improve on a buttermilk biscuit by adding fresh or frozen strawberries. Strawberry biscuits are just what you need for a Spring brunch or tea. Add jam and cream, or drizzle with a glaze for a sweet breakfast or dessert biscuit.
½cupfrozen strawberries, or 1 cup fresh(drained and smashed)
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 Notes + Tips
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.