Description
These Fresh Strawberry Biscuits are tender, flaky, and bursting with juicy diced strawberries. Made with a combination of butter and shortening for the perfect crumb, they’re lightly sweetened and topped with a luscious strawberry glaze. Ideal for breakfast, brunch, or an afternoon treat, these biscuits offer a delightful strawberry flavor in every bite.
Ingredients
Scale
Biscuits
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- â…“ cup powdered sugar
- ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- 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 biscuits)
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- â…› teaspoon pure vanilla extract
- â…› teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
- Prepare Strawberries: Dice the strawberries into very small pieces. Place them on a paper towel to absorb excess juice and gently press with another towel to remove additional moisture. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and powdered sugar until well combined.
- Incorporate Fats: Grate the frozen butter and shortening into the dry ingredient mixture. Using a pastry cutter, blend until the mixture resembles pea-sized crumbs for flaky texture.
- Add Strawberries: Toss the diced strawberries into the flour mixture, coating them lightly to distribute evenly throughout the dough.
- Add Wet Ingredients: Combine the vanilla and strawberry extracts (if using) with the cold buttermilk. Pour this mixture over the dry ingredients and gently stir until a soft, sticky dough forms. Avoid overmixing to keep biscuits tender.
- Knead and Fold Dough: Lightly flour your work surface and hands. Turn the dough out and sprinkle flour on top. Knead gently, adding flour only as needed to prevent sticking, while maintaining a slightly moist dough. Pat dough into a rectangle, fold it into thirds, turn, and repeat several times to create flaky layers.
- Shape Biscuits: Pat the dough out to about 1 inch thick. Flour a 3-inch biscuit cutter and cut biscuits by pressing straight down without twisting.
- Arrange and Chill: Place biscuits ½ inch apart on the prepared baking sheet. If the dough has warmed, refrigerate for 10–15 minutes to help them rise properly during baking.
- Preheat Oven: While chilling, preheat the oven to 450°F (232°C) to ensure a hot baking environment for flaky biscuits.
- Bake Biscuits: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream. Bake them on the top rack for about 20 minutes or until golden brown. For extra browning, broil briefly while watching carefully.
- Butter and Cool: Remove the biscuits from the oven and immediately brush their tops with melted butter for added flavor and shine.
- Prepare Glaze: In a bowl, mix powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt until smooth. While biscuits are still hot, brush half of the glaze over them. Once the glaze hardens, drizzle the remaining glaze as desired for a glossy, sweet finish.
Notes
- Use very cold or frozen butter and shortening to ensure flaky biscuit layers.
- Do not overmix the dough; overmixing can make biscuits tough.
- Removing excess moisture from strawberries helps prevent soggy biscuits.
- Chilling the dough before baking helps maintain shape and improves texture.
- Optional extracts enhance flavor but can be omitted if unavailable.
- Store leftover biscuits in an airtight container and reheat gently for best texture.
