These homemade Strawberry Biscuits are made with a lightly sweetened buttermilk biscuit dough that is filled with fresh strawberries and topped with vanilla icing. These drop biscuits come together quickly and bake up fluffy and tender with golden edges. Serve for breakfast or brunch and watch them disappear!
It’s biscuit time. But not just any biscuits… STRAWBERRY biscuits. I absolutely love baking with strawberries this time of year. Some of our favorite spring recipes are Strawberry Crisp, Strawberry Cupcakes, and Strawberry Shortcake Cake. And when we want a strawberry breakfast treat now we have Strawberry Biscuits!
Buttermilk biscuits: This is a basic biscuit recipe made with flour, salt, baking powder, butter, and buttermilk. I also add some sugar and a splash of vanilla extract to complement the strawberries.
Strawberries: Chopped fresh strawberries are mixed into the biscuit dough creating little pockets of sweet and fresh strawberry flavor all throughout.
Sugar topping: To make these biscuits extra sweet and add crunchy texture, sprinkle the top of the biscuits with coarse or sparkling sugar.
Vanilla icing: A simple mixture of powdered sugar, milk, and vanilla extract creates the perfect icing for drizzling on top of the biscuits.
Why you’ll love this recipe
- Flavor: A lightly sweet biscuit filled with diced fresh strawberries and a touch of vanilla.
- Texture: The perfect biscuit texture; crisp golden edges, tender and fluffy inside.
- Ease: Yes, these biscuits are made from scratch, but they are so easy. You don’t need any special equipment, and since they’re drop biscuits you just simply scoop and drop the dough onto the baking sheet.
- Versatility: Serve these biscuits for breakfast, brunch, or dessert. You can serve them as-is or topped with butter, jam, or whipped cream.
- Butter and buttermilk should be really cold. This helps ensure that the biscuits will be tender and flaky.
- Don’t over mix. Mix the dough until it just comes together. Be careful not to overmix, as that can leave to a heavy/tough biscuit.
- Use parchment paper on the baking sheets to keep the bottom of the biscuits from getting too dark.
- Use the best/sweetest/ripest strawberries you can find.
Try one of my Buttermilk Substitutes. I find that the kefir, yogurt, or sour cream options works best for this recipe.
Yes. You can use other berries or ripe-firm stone fruits.
I haven’t tried it but I would assume so. If using frozen strawberries I would recommend keeping them frozen right up until you are ready to use them.
As with any homemade biscuit these are the best the day they are made. Leftovers can be toasted in a 400°F degree oven until the outside is crisped up.
Serving and storage
Serving: Serve warm or at room temperature. Top with butter, jam, or whipped cream, if desired.
Storage: Store tightly covered in the refrigerator for up to 2 days. Reheat in the oven right before serving.
- 1 ⅔ cups all purpose flour*
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into about 20 pieces
- ⅔ cup chopped fresh strawberries, about 6-8 strawberries
- ⅔ cup cold buttermilk, plus more if needed
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon heavy cream
- 3 tablespoons coarse or sparkling sugar
- ⅓ cup powdered sugar
- 1 tablespoon milk or half and half
- a drop or two of vanilla extract
- Preheat oven to 425°F with a rack in the middle to upper third of the oven. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, granulated sugar, baking powder and salt. Sprinkle the butter pieces over the top. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it into small pieces (work quickly, you want the butter to stay cold). Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine). Use a fork to stir in the strawberries.
- In a glass measuring cup, combine buttermilk, vanilla extract, and almond extract. Pour over the dry ingredients. Stir gently with a rubber spatula until the mixture comes together. If necessary add an extra tablespoon of buttermilk. You want it just come together, but not be too wet. Be careful not to over-mix; stop as soon as no large streaks of flour remain.
- Using two spoons or an ice cream scoop (my preferred method) scoop ⅓ cup portions of dough onto the prepared baking sheet. Keep the dough mounds fairly high, don't flatten them down. Brush the top of each biscuit with a little heavy cream (to help with browning) and sprinkle with coarse sugar.
- Bake for 15-20 minutes, until the biscuits are light golden brown and baked through. I rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool for 5 minutes, then remove the biscuits from the pan and cool directly on the rack.
- Whisk all ingredients until smooth. Add more powdered sugar to thicken, or more milk to thin. Drizzle over the cooled biscuits.
Recipe updated April 2021