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Two strawberry biscuits stacked on top of each other.
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Strawberry Biscuits

These Strawberry Biscuits are filled with fresh strawberries and they bake up fluffy and tender with golden edges.
Course Breakfast, Dessert, Snack
Cuisine Breakfast
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 7 - 8
Calories 258kcal

Ingredients

Biscuits:

  • 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
  • cup chopped fresh strawberries about 6-8 strawberries
  • 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

Icing:

  • cup powdered sugar
  • 1 tablespoon milk or half and half
  • a drop or two of vanilla extract

Instructions

Biscuits:

  • 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.

Icing:

  • Whisk all ingredients until smooth. Add more powdered sugar to thicken, or more milk to thin. Drizzle over the cooled biscuits.

Notes

*TO PROPERLY MEASURE FLOUR: Fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.
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 a 400°F oven right before serving.

Nutrition

Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 232mg | Fiber: 1g | Sugar: 17g | Vitamin A: 327IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg