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
Scale
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.
