By KBC Associate 
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These strawberry biscuits are flaky, buttery, and absolutely delicious, topped with a vanilla glaze. Inspired by Popeyes but way better, I love making them in the summer when fresh strawberries are at their best.
In case you are new here, I LOVE making biscuits. In fact, making flakey buttermilk biscuits were the first thing that I mastered when I started baking. I like to think that these are if you made a condensed version of my strawberry shortcakes biscuits. Let’s get started.
Ingredients You’ll Need to Make these Strawberry Biscuits
- Strawberries. I like them to be ripe. But not too ripe or they’ll bleed into the biscuit dough.
- Sugar. We’re using a teeny bit of sugar in the dough itself.
- Vanilla. I like to use my homemade vanilla extract. But I also used one of the extra vanilla beans inside and scraped it.
- Butter. I like using unsalted butter so I can control the salt content.
- Buttermilk. It gives these biscuits a tender and delicious texture.
- Egg. Some people don’t use eggs in biscuits but I find it to add a richness to it. This post from Food52 testing out eggs in biscuits uses my recipe as an example!
For the rest of the ingredients, plus exact measurements, please see the recipe index card below!
Tips and Tricks
- Cold everything. Everything should be straight from the fridge. This ensures that there are small pockets of cold butter so that the biscuits will expand and be extra fluffy and flakey.
- Don’t twist your cutter. You want to stamp the biscuit cutter down and lift the entire thing up. Twisting the cutter will seal the sides and prohibit proper rise in the biscuits.
- Brush the tops with egg wash. I tested these two ways: with a buttermilk brush and an egg wash. And loved the crust (and beautiful color) the egg wash gave.
- Before baking, freeze the biscuits. You want a really chilled biscuit. So before baking, I like to stick the biscuits in the freezer to chill for at least 15 minutes.
Recipe FAQs
It shouldn’t be with these measurements below, but as I’m mixing the dough, if I find it to be a bit dry, you can add a tablespoon of extra buttermilk at a time.
It’s very hard to detect the flavor of baking powder in cakes or cookies but I find that in biscuits it can leave a very metallic flavor which I don’t love. I always bake with aluminum-free baking powder.
Assemble the biscuit dough, stamp them out. And then place them in the freezer for about 40 minutes, until very solid. Transfer them to a freezer-safe container or bag. Label them and freeze them for up to six months.
More Strawberry Recipes
If you tried this Strawberry Biscuits or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
To Make the Strawberry Biscuits:
Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.
Grab the bowl out of the freezer, and gently break up the butter and combine with the flour. I like to press the butter into the flour using my hands. The flour should go from white to a pale yellow when all the butter is incorporated throughout.
Pour in the diced strawberries and gently toss. We want all the strawberries to be covered in the flour.
Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness.
Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet and stick it in the freezer for 15 minutes. We want them super cold.
To Bake the Biscuits
Preheat the oven to 400F. After the biscuits are cold, whisk the egg and a tablespoon of water together to create the egg wash and bake in oven for about 13-15 minutes, until tall and medium golden brown.
To Make the Vanilla Glaze:
In a medium bowl, whisk together the powdered sugar, vanilla bean, pinch of salt and milk. It should be thick but pourable!
To Assemble the Biscuits:
- Cold everything. Everything should be straight from the fridge. This ensures that there are small pockets of cold butter so that the biscuits will expand and be extra fluffy and flakey.
- Don’t twist your cutter. You want to stamp the biscuit cutter down and lift the entire thing up. Twisting the cutter will seal the sides and prohibit proper rise in the biscuits.
- Brush the tops with egg wash. I tested these two ways: with a buttermilk brush and an egg wash. And loved the crust (and beautiful color) the egg wash gave.
- Before baking, freeze the biscuits. You want a really chilled biscuit. So before baking, I like to stick the biscuits in the freezer to chill for at least 15 minutes.
Source link