Description
Enjoy these fresh strawberry biscuits bursting with juicy diced strawberries and layered flaky texture. Perfectly tender and golden-baked, they are topped with a luscious strawberry-vanilla glaze for a delightful sweet treat ideal for breakfast or brunch.
Ingredients
Scale
Fresh Strawberries
- 1 cup strawberries, diced
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup powdered sugar
Fats
- ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- ¼ cup butter-flavored shortening, frozen
Wet Ingredients
- 1 cup buttermilk, cold
- ¼ teaspoon pure vanilla extract (optional)
- ¼ teaspoon pure strawberry extract (optional)
Topping and Glaze
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits)
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- ⅛ teaspoon pure vanilla extract
- ⅛ teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for easy transfer and cleanup.
- Prepare Strawberries: Dice the strawberries into very small pieces, then place them on a paper towel to absorb excess juice. Gently press with another towel to remove remaining moisture to prevent soggy dough.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and powdered sugar until thoroughly combined to ensure even distribution.
- Incorporate Fats: Grate the frozen butter and shortening directly into the dry ingredients. Use a pastry cutter to cut the fats into the flour mixture until it resembles pea-sized crumbs, which will create a flaky texture.
- Add Strawberries: Toss the diced strawberries into the flour and fat mixture, coating them well to distribute evenly throughout the dough.
- Add Wet Ingredients: Mix the vanilla and strawberry extracts into the cold buttermilk if using, then pour the buttermilk mixture over the dry ingredients. Gently stir just until a soft, sticky dough comes together, being careful not to overmix to maintain tenderness.
- Knead and Fold Dough: Lightly flour your work surface and turn the dough out onto it. Sprinkle extra flour on top of the dough and your hands. Gently knead the dough, adding flour only as needed to keep it from sticking while preserving moisture. Pat the dough into a rectangle, then fold it into thirds like a letter, turn it, and repeat several times to build flaky layers.
- Shape Biscuits: Pat the folded dough out to about 1 inch thick. Dip a 3-inch biscuit cutter into flour and cut straight down without twisting to prevent sealing the edges, preserving the rise during baking.
- Arrange and Chill: Place cut biscuits about half an inch apart on the prepared baking sheet. If the dough has warmed during shaping, refrigerate the biscuits for 10–15 minutes to help them hold shape and improve flakiness.
- Preheat Oven: While the biscuits chill, preheat your oven to 450°F (232°C) so it’s hot and ready for baking.
- Bake Biscuits: Lightly brush the biscuit tops with milk, buttermilk, or heavy cream for a golden finish. Bake on the top oven rack for approximately 20 minutes until golden brown. Optionally, broil briefly at the end for extra browning, watching carefully to avoid burning.
- Butter and Cool: Remove baked biscuits from the oven and immediately brush the hot tops with melted butter to add flavor and a glossy finish.
- Prepare Glaze: In a bowl, mix together powdered sugar, butter, milk, vanilla and strawberry extracts, plus a pinch of salt until smooth. While the biscuits are still warm, brush half the glaze over them. After this layer hardens, drizzle the remaining glaze over the biscuits for decorative sweetness.
- Serve: Enjoy the biscuits warm or at room temperature as a delicious breakfast or snack treat.
Notes
- Removing excess moisture from strawberries is essential to avoid soggy biscuits.
- Frozen butter and shortening help create a flaky biscuit texture by producing steam pockets during baking.
- Do not overmix the dough to keep biscuits tender and light.
- Folding the dough creates flaky layers similar to laminated dough but simpler.
- Use a straight cut with the biscuit cutter to help biscuits rise evenly.
- Chilling the dough before baking prevents spreading and improves texture.
- Glazing while warm helps the glaze set nicely and adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
