There’s something magical about the combination of fresh, juicy strawberries and soft, flaky biscuits. These strawberry biscuits are the perfect treat for breakfast, brunch, or an afternoon snack. They’re buttery and tender with bursts of strawberry sweetness in every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 tablespoon milk (for brushing the tops)
- Optional: coarse sugar for sprinkling
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut in the Butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add Strawberries: Gently fold in the diced strawberries to evenly distribute them throughout the flour mixture.
- Mix the Wet Ingredients: In a separate small bowl, combine the cold buttermilk and vanilla extract. Gradually pour this into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out rounds and place them on the prepared baking sheet.
- Brush and Bake: Brush the tops of the biscuits with milk and, if desired, sprinkle with coarse sugar for extra sweetness. Bake for 12–15 minutes or until golden brown.
- Cool and Serve: Let the biscuits cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm with your favorite toppings or enjoy as is.
These strawberry biscuits are best enjoyed fresh, but they can be stored in an airtight container for up to two days.
