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Stack of strawberry biscuits with a basket of fresh strawberries.
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5 from 3 votes

Strawberry Biscuits

Tender and fluffy biscuits filled with fresh strawberries.
Course Breakfast, Dessert, Snack
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 9 - 12
Calories 147kcal


  • 4 tablespoons melted unsalted butter divided
  • 2 ¼ cups all purpose baking mix
  • ½ cup finely chopped fresh strawberries
  • ½ cup 7UP®
  • ½ cup sour cream or plain yogurt not greek yogurt
  • Flour for dusting your board
  • 1 tablespoon coarse sparkling sugar, raw sugar or granulated sugar


  • Preheat oven to 400°F.
  • Place the baking mix in a large bowl and gently toss the strawberries in the baking mix. Add the 7UP and sour cream to the mix and gently stir with a rubber spatula until almost combined. Using your hands gather the dough, and fold it over gently a couple times. Place the dough on a generously floured board (it will be very sticky), and pat the dough out until it is ¾ inch thick. Using a 2-inch or 3-inch biscuit cutter, cut the dough into biscuits.
  • Pour 3 tablespoons melted butter into a 9x9 or 9x13 pan (see note), spread the butter around.
  • Place the biscuits in the prepared pan, leaving a little bit of room for them to grow (they shouldn’t be touching)
  • Bake for 10-12 minutes, until the biscuits are puffed and light golden brown.
  • While the biscuits are still warm, brush with remaining 1 tablespoon of melted butter and sprinkle with sugar. Serve warm with strawberry jam.


Note: The size of your baking dish will depend on the size you cut your biscuits, and whether or not you have scraps that aren’t used. I use a 9x9 pan when baking smaller biscuits and a 9x13 when baking larger biscuits.


Calories: 147kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 297mg | Potassium: 55mg | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 3.6mg | Calcium: 48mg | Iron: 0.6mg