Description
Flaky, tender buttermilk biscuits packed with fresh strawberries and finished with a sweet strawberry glaze. Perfect for breakfast, brunch, or dessert.
Ingredients
For the Biscuits:
1 cup strawberries, diced
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup powdered sugar
¼ cup butter, frozen
¼ cup butter-flavored shortening, frozen
1 cup buttermilk, cold
¼ teaspoon pure vanilla extract (optional)
¼ teaspoon pure strawberry extract (optional)
1 tablespoon milk, buttermilk or heavy cream, for brushing
Melted butter, for brushing
For the Glaze:
1 cup powdered sugar
1 tablespoon butter
2 tablespoons milk
⅛ teaspoon pure vanilla extract
⅛ teaspoon pure strawberry extract
1 pinch salt
Instructions
- Line a baking sheet with parchment paper. Preheat your oven to 450 F.
- Dice strawberries into tiny pieces. Place them on a paper towel and press gently to absorb extra moisture.
- In a large bowl, whisk together the flour, baking powder, salt, and ⅓ cup powdered sugar.
- Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to mix until the mixture resembles pea-sized crumbs.
- Add the diced strawberries to the flour mixture and toss gently to coat.
- In a small bowl, mix the vanilla and strawberry extracts (if using) into the cold buttermilk. Pour this into the flour mixture and stir gently until a soft, sticky dough forms.
- Turn the dough onto a lightly floured surface. Sprinkle more flour on the dough and your hands. Gently knead the dough, then pat it into a rectangle and fold it in thirds, like a letter. Repeat this folding process several times to create layers
- Pat the dough out into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and press straight down into the dough without twisting to cut out the biscuits.
- Place the biscuits on the prepared baking sheet about 1/2 inch apart. If the dough feels warm, refrigerate the biscuits for 10-15 minutes.
- Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream. Bake on the top rack for about 20 minutes, or until golden.
- For a deeper golden brown color, you can broil on low for a few seconds, watching very closely to prevent burning.
- Remove the biscuits from the oven and immediately brush the tops with melted butter.
- To make the glaze, mix 1 cup powdered sugar, 1 tablespoon butter, 2 tablespoons milk, and extracts with a pinch of salt until smooth.
- Brush half of the glaze over the hot biscuits. Let it set, then drizzle the remaining glaze over the top. Serve warm or at room temperature.
Notes
Drying the diced strawberries on a paper towel is crucial to prevent the dough from becoming too wet.
The dough will be sticky; use flour on your hands and surface as needed, but avoid adding too much.
Folding the dough multiple times is the key to creating flaky layers.
When cutting the biscuits, press the cutter straight down without twisting to ensure a proper rise.
Chilling the biscuits before baking helps them hold their shape and creates a flakier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American