Description

These Fresh Buttermilk Strawberry Biscuits are fluffy, flaky, and bursting with natural strawberry flavor. Made with freeze-dried strawberry powder and fresh diced strawberries, they offer a bright, sweet, and slightly tangy biscuit perfect for breakfast, brunch, or a delightful snack. The biscuits are rich yet light, enhanced with buttermilk, cream, and lemon zest for a unique and vibrant twist on a classic biscuit recipe.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon lemon zest (from 1 medium lemon)
2 tablespoons freeze-dried strawberry powder
1 teaspoon cornstarch

Butter

6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch cubes

Wet Ingredients

¾ cup buttermilk
¼ cup heavy cream, plus extra for brushing
1 teaspoon pure vanilla extract

Fruit

1 cup fresh strawberries (about 6 ounces), hulled and diced
1 tablespoon granulated sugar (for strawberries)

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Instructions

Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of sugar and the cornstarch until fully coated. Refrigerate for about 15 minutes to help contain their juices and prevent sogginess in the dough.
Combine Dry Ingredients: In a large bowl, whisk together the flour, remaining 2 tablespoons sugar, baking powder, kosher salt, lemon zest, and freeze-dried strawberry powder. This mixture provides the base flavor and color.
Cut in Butter: Add cold butter cubes into the dry mixture. Using a pastry cutter or two forks, cut the butter until pieces are mostly pea-sized, with occasional larger slivers. Keeping butter cold is essential for flaky layers.
Mix Wet Ingredients: In a measuring cup, combine buttermilk, heavy cream, and vanilla extract. Make a well in the dry mixture and pour the wet ingredients into it. Gently fold with a rubber spatula until a cohesive dough forms, careful not to overmix to keep the texture light.
Incorporate Strawberries and Layer Dough: Turn dough onto a floured surface and gently fold in the chilled strawberries. Press dough into a 1-inch thick rectangle, fold the top third down over the middle, rotate 90 degrees, and repeat the fold. This layering technique creates flaky biscuits.
Shape and Chill Biscuits: Cut the dough into biscuits. Arrange them on a parchment-lined baking sheet close together so their sides touch. Cover and chill in the refrigerator for 15 minutes to firm up the butter, aiding rise and shape retention.
Preheat and Bake: Preheat oven to 425°F (220°C). Brush biscuit tops lightly with heavy cream. Bake for 14 to 16 minutes until edges are golden and centers are set to the touch.
Cool and Serve: Let biscuits cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature for best flavor and texture.

Notes

Chilling the strawberries with cornstarch prevents excess juice from making the biscuit dough soggy.
Keeping the butter cold and cutting it into pea-sized pieces is key for flaky layers.
Do not overmix the dough to ensure light and tender biscuits.
Folding the dough over itself multiple times helps create delicate layers within the biscuits.
Baking biscuits close together encourages them to rise upwards rather than spreading out.
Biscuits are best enjoyed fresh but can be stored in an airtight container and reheated.