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Strawberry Biscuits

Cozy, sweet little biscuits filled with juicy strawberries, perfect for brunch or snack time.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 10 biscuits
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 cup powdered sugar
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed For flaky layers.
  • 1 cup buttermilk Use room-cool for tender texture.
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for glaze) Add enough for a smooth glaze.
Filling
  • 1 cup fresh strawberries, chopped Fresh strawberries give the best flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet and set it nearby.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until blended.
  3. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk just until the dough comes together, being careful not to overmix.
  5. Gently fold in the chopped strawberries, keeping them chunky.
Baking
  1. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
  2. Cut rounds with a biscuit cutter and place them on the prepared baking sheet, close but not touching.
  3. Bake for 12–15 minutes until the tops are lightly golden and a toothpick inserted comes out clean.
Glazing
  1. Whisk together powdered sugar and vanilla with 1–2 tablespoons of milk until smooth and pourable.
  2. Drizzle the glaze over warm biscuits and let it set for a few minutes before serving.

Notes

For a flaky texture, consider folding the dough once before patting it out and rolling gently as you cut. You can freeze sliced butter to grate it into the flour for faster preparation.