Strawberry Biscuits

Why You’ll Love Strawberry Biscuits Recipe

I enjoy this recipe because it strikes a beautiful balance between buttery richness and fresh fruit flavor. I like how the biscuits stay light and fluffy while the strawberries add natural sweetness and color. It’s one of those recipes I turn to when I want homemade baked goods without anything complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, cold and cubed
½ cup whole milk or buttermilk (for extra richness)
1 cup fresh strawberries, finely chopped
1 teaspoon vanilla extract
1 tablespoon milk or heavy cream (for brushing the tops of the biscuits)
A pinch of sugar (for sprinkling on top, optional)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large bowl, I whisk together the flour, sugar, baking powder, and salt until evenly combined.

I add the cold, cubed butter to the dry ingredients and work it in using a pastry cutter or my fingers until the mixture looks like coarse crumbs with small pea-sized pieces of butter. I make a well in the center and pour in the milk or buttermilk along with the vanilla extract, stirring gently until the dough just comes together.

I carefully fold in the chopped strawberries, keeping the mixing light so the dough stays tender. I turn the dough out onto a lightly floured surface and gently pat it into a rectangle about ¾ inch thick. Using a biscuit cutter, I cut out the biscuits and place them onto the prepared baking sheet.

I brush the tops with milk or cream and sprinkle a pinch of sugar on top if I want a little extra sweetness. I bake the biscuits for 18 to 22 minutes, until they’re golden brown and nicely risen. After baking, I let them cool slightly before serving.

Servings and Timing

I usually get about 8 to 10 biscuits from this recipe. Prep time takes around 15 minutes, bake time is about 18 to 22 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add lemon zest to brighten the flavor. When I want a richer biscuit, I use buttermilk instead of milk. I also enjoy drizzling a simple vanilla glaze over the biscuits once they’ve cooled.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. When reheating, I warm them gently in the oven so they stay soft and flaky.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries, but I can use frozen ones if they’re thawed and well drained.

Why does the butter need to be cold?

I keep the butter cold because it creates flaky layers as the biscuits bake.

Can I use buttermilk instead of milk?

I like using buttermilk because it adds a subtle tang and extra softness.

Is the dough supposed to be sticky?

I expect it to be slightly sticky, which helps keep the biscuits tender.

Can I make the dough ahead of time?

I can prepare the dough and refrigerate it briefly, but I bake it fresh when possible.

How do I keep the biscuits from spreading?

I avoid overmixing and make sure the butter stays cold.

Can I make these biscuits smaller?

I cut smaller rounds and reduce the baking time slightly.

Are these biscuits very sweet?

I find them lightly sweet, letting the strawberries shine.

Can I freeze baked biscuits?

I freeze them once cooled and reheat in the oven when needed.

What’s the best way to serve them?

I enjoy them warm on their own or with a little butter or jam.

Conclusion

I keep this strawberry biscuits recipe close because it’s simple, comforting, and full of fresh flavor. It’s the kind of bake I enjoy making when I want something homemade, flaky, and just sweet enough to feel like a treat.