If you’re craving something bright, fluffy, and just bursting with the sweet juiciness of fresh fruit, this Fresh Strawberry Biscuits Recipe is a game changer. These tender, buttery biscuits studded with chunks of ripe strawberries bring a fresh twist to your typical breakfast or brunch table. Each bite offers a delightful contrast of flaky layers and vibrant fruity bites, making it an irresistible treat to share with friends or savor solo over your morning coffee or tea.
Ingredients You’ll Need
This Fresh Strawberry Biscuits Recipe uses a handful of simple pantry staples combined with fresh strawberries to create a flavor-packed, textured masterpiece. Each ingredient plays a crucial role, from the cold butter that creates light flakiness to the strawberries that add natural sweetness and a delicate color.
- 2 cups all-purpose flour: The base of our biscuits, providing structure and tenderness.
- 1 tablespoon baking powder: Helps the biscuits rise with a beautiful, airy texture.
- 1/4 teaspoon baking soda: Enhances leavening alongside the baking powder for fluffiness.
- 1/2 teaspoon salt: Balances sweetness and deepens flavor complexity.
- 3 tablespoons granulated sugar: Adds a touch of sweetness to complement the strawberries.
- 1/2 cup cold unsalted butter, cubed: Essential for flaky layers and rich buttery flavor.
- 3/4 cup cold buttermilk: Keeps the dough tender while activating the baking powder and soda.
- 1 cup fresh strawberries, hulled and diced: The star ingredient that brightens up every bite with juicy bursts of fruit.
- 1 tablespoon heavy cream (for brushing): Creates a golden, slightly crisp top crust on the biscuits.
- Coarse sugar (optional, for topping): Adds a sparkling crunch and extra sweetness.
How to Make Fresh Strawberry Biscuits Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to a toasty 425°F and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. These dry ingredients form the foundation of your biscuits’ perfect texture and flavor.
Step 2: Cut in the Butter
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is vital because those little pieces of butter create pockets that bake up into flaky, tender layers.
Step 3: Fold in the Strawberries
Gently fold in the diced fresh strawberries. Be careful not to mash them — you want gorgeous pops of fresh fruit throughout each biscuit.
Step 4: Add the Buttermilk and Form Dough
Pour in the cold buttermilk and stir just until the dough comes together. Overmixing can toughen the biscuits, so stop as soon as the ingredients are combined. Turn the soft dough onto a floured surface and gently pat it into a 1-inch thick rectangle, ready for cutting.
Step 5: Cut and Prepare for Baking
Use a biscuit cutter to cut out round biscuits and place them on your prepared baking sheet. Then brush the tops with heavy cream and sprinkle with coarse sugar if you’d like an extra sparkle and crunch on top.
Step 6: Bake Until Golden
Bake your Fresh Strawberry Biscuits Recipe for 14 to 16 minutes, or until the tops are golden brown and the biscuits are cooked through. Once out of the oven, allow them to cool slightly for the best flavor and flaky tenderness.
How to Serve Fresh Strawberry Biscuits Recipe
Garnishes
A dollop of whipped cream or a touch of clotted cream pairs beautifully with these biscuits, enhancing their indulgent richness. For an extra pop, drizzle a little honey or a homemade strawberry glaze to deepen their fruity character.
Side Dishes
These strawberry biscuits shine when served alongside fresh fruit salads, creamy yogurt bowls, or even a plate of scrambled eggs and bacon for a complete breakfast experience. The sweet and savory contrast makes every bite exciting.
Creative Ways to Present
Try splitting a biscuit and making a mini breakfast sandwich with cream cheese and sliced strawberries or a smear of fresh jam. They also work wonderfully as a base for dessert shortcakes topped with ice cream and macerated berries for an elegant twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Fresh Strawberry Biscuits Recipe (though unlikely!), store them in an airtight container at room temperature for up to two days to retain freshness and softness.
Freezing
To freeze, arrange the biscuits on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months, letting you enjoy freshly baked biscuits anytime by simply reheating.
Reheating
Reheat frozen or stored biscuits in a 350°F oven for about 10 minutes until warm and flaky. Avoid microwaving if possible, as it can make them chewy instead of tender.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are best for maintaining texture and color, you can use frozen if fresh aren’t available. Just thaw and drain them thoroughly to avoid excess moisture in the dough.
What if I don’t have buttermilk?
No problem! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5-10 minutes before using.
Can these biscuits be made vegan?
With some modifications like using vegan butter and a plant-based milk with acid instead of buttermilk, you could experiment with a vegan version, but the classic flavor and texture depend on the traditional ingredients.
How do I get the biscuits flaky and light?
Keep your butter and buttermilk cold, don’t overmix the dough, and handle it gently when shaping the biscuits. These tips help maintain the layers that make your biscuits so flaky.
Can I add other fruits instead of strawberries?
Absolutely! Blueberries, raspberries, or chopped peaches would work wonderfully, but keep the fruit amount similar to avoid adding too much moisture to the dough.
Final Thoughts
There is something truly magical about homemade biscuits, and the Fresh Strawberry Biscuits Recipe takes that magic to a new level with its bright, juicy fruit and tender crumb. Whether for an easy weekend breakfast or a special brunch treat, these biscuits will bring smiles and happy sighs all around the table. Give them a try — I promise you’ll want to make them again and again!
Print
Fresh Strawberry Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fresh Strawberry Biscuits are fluffy, buttery, and bursting with juicy diced strawberries, perfect for a sweet breakfast or brunch treat. Made with buttermilk and a touch of heavy cream, they have a tender crumb and golden tops that are optionally sprinkled with coarse sugar for added crunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 cup fresh strawberries, hulled and diced
- 1 tablespoon heavy cream (for brushing)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Cut in Butter: Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces.
- Add Strawberries: Gently fold in the diced fresh strawberries, being careful not to crush them, so the dough keeps its light texture and bursts of strawberry.
- Add Buttermilk and Form Dough: Pour the cold buttermilk into the mixture and stir just until combined. Do not overmix to avoid tough biscuits.
- Shape Dough: Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle, making sure not to overwork the dough to keep it tender.
- Cut Biscuits: Use a biscuit cutter to cut out round biscuits from the dough. Place the biscuits onto the prepared baking sheet, slightly apart to allow rising.
- Brush and Sprinkle: Brush the tops of the biscuits lightly with heavy cream. If desired, sprinkle coarse sugar on top for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 14 to 16 minutes, or until the biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove from the oven and let the biscuits cool slightly on the baking sheet before serving warm for the best flavor and texture.
Notes
- Ensure that both the butter and buttermilk are very cold to achieve flaky, tender biscuits.
- You can freeze the butter briefly before using it to maintain its cold temperature.
- For added sweetness, drizzle with a simple glaze made from powdered sugar and milk after baking.
