There Strawberry Biscuits are real comfort food! You're going to love how easy they are to make, how they taste like a burst of summer, and how versatile they are for breakfast, brunch, or dessert!
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These Strawberry Biscuits are a twist on traditional buttermilk biscuits with a little added sweetness and lots of fresh strawberries! Perfect for breakfast, brunch, or use them for Strawberry Biscuit Shortcake!
If you enjoy this recipe, check out the posts for my Lavender Biscuits, Strawberry Biscuit Shortcake, and Strawberry Butter!
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Ingredients
All of the ingredients for these biscuits are easily found at your local grocery store. You likely have most of them in your refrigerator and pantry already! Measurements for each of the ingredients are included in the recipe card, below.
- Flour - Provides structure for the biscuits. I used all-purpose flour.
- Sugar - For sweetness and keeping the biscuits soft and moist.
- Baking Powder and Baking Soda - Provide leavening for the biscuits.
- Salt - To balance and enhance the flavors of the biscuits.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be diced and cold.
- Buttermilk - For flavor, richness, and moisture. Biscuits made with buttermilk will always be sooo soft and fluffy! (Check out the Substitutions section below for a quick substitution if you don't have any on-hand!) You want your buttermilk to be cold.
- Vanilla Bean Paste - For flavor, and it leave lovely specks of vanilla bean in your biscuits! If you prefer not to use vanilla bean paste, you can use an equal measure of vanilla extract instead.
- Strawberries - For lovely flavor!
Hint: No buttermilk? Check out the "Substitution" section below or the recipe notes for a quick substitution!
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
- Cut the cold, diced butter into the dry ingredients (flour, sugar, baking powder, baking soda, and salt) until the largest pieces are about the size of a pea.
- Add buttermilk, vanilla bean paste, and chopped strawberries and mix until just combined.
- Gather the dough and pat out on a floured surface.
- Cut biscuits and place on baking sheet. Place in the freezer for 15 minutes, then bake until golden. Cool completely.
Tip: You want to keep your ingredients as cold as possible as you make the biscuits! The cold butter will steam and give the biscuits better height when baked.
Substitutions
Here are a few quick substitutions that you can make with this recipe:
- Instead of Buttermilk: No buttermilk on-hand? Pour 1 teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!
- Instead of Vanilla Bean Paste: If you can't find vanilla bean paste or prefer not to use it, you can instead substitute with an equal measure of vanilla extract.
Variations
There are several delicious variations that can be made to this recipe:
- Vanilla or Lavender Strawberry Biscuits - Instead of regular granulated sugar, make these biscuits with Vanilla Sugar or Lavender Sugar instead!
- Citrus Strawberry Biscuits - Add lemon or orange zest to the dough for a zing of citrus in your Strawberry Biscuits!
- Herbed Strawberry Biscuits - For a sweet-and-savory taste of summer, add some chopped fresh thyme or basil to the biscuits!
- Make Shortcake - Check out my recipe for Strawberry Biscuit Shortcake to make these biscuits into dessert!
Equipment
While not all of this equipment is strictly necessary, here are some things that I used to make this recipe:
- Pastry Blender - While a pastry blender isn't necessary to cut in the butter (a fork will also work), it does make the job faster and easier.
- Bowl Scraper - I like using a bowl scraper to work the dough because its flexible shape makes the job much easier, and keeps your hands warming the butter as it comes together. They're easy to store and easy on the wallet!
- Biscuit Cutter - I used a 2.5" fluted cutter for my biscuits.
- Parchment Paper - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
Storage
Once completely cool, you can store the biscuits in an airtight container for one day on your counter. That said, they're definitely best right after they're baked, as the fresh strawberries make the biscuits soggy over time. For this reason, I don't recommend freezing them.
Other Recipes You May Like
Strawberry Biscuits
Equipment
- Fluted Biscuit Cutter (I used a 2.5 inch cutter)
Ingredients
- 2 ½ cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, cold and diced
- 1 cup buttermilk, cold (see note)
- 1 teaspoon vanilla bean paste (see note)
- 1 cup chopped strawberries
Instructions
- Line a sheet pan with parchment (see note). Set aside.
- In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Stir to combine.
- Add the cold diced butter. Using a pastry blender (see note) or fork, cut the butter into the dry ingredients until no large pieces remain (the largest should be about the size of a pea).
- Add buttermilk and vanilla bean paste (see note) and stir until nearly combined. Add the chopped strawberries and gently stir until the dough starts to come together. I find that a bowl scraper (see note) helps to bring the dough together without warming the butter.
- On a lightly floured surface, pat the dough out to about 1” thickness. Cut into biscuits. I used a 2.5” fluted cutter (see note). Be sure not to twist the cutter as you cut the biscuits, and this could impede them from rising. You may collect and pat out the dough scraps to cut additional biscuits.
- Place biscuits on the prepared pan and place in the freezer for 15 minutes before baking. Preheat the oven to 450℉ while the biscuits chill.
- Once chilled, bake the biscuits 12-15 minutes, or until risen and golden. Allow biscuits to cool completely.
- Once completely cool, you can store the biscuits in an airtight container for up to one day on your counter. They're definitely best right after they're baked, and the fresh strawberries will cause them to get soggy the longer you store them. For that reason, I don't recommend freezing them.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Mary and Frank
These are addictive! Loved this recipe.