Strawberry Biscuits

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 an afternoon pick-me-up!

Course Breakfast, Dessert

Cuisine Bread

Prep Time 13

Cook Time 10

Chill Time 15

Servings biscuits

Calories 215kcal

Author Amee

Equipment

Parchment Paper
Pastry Blender
Bowl Scraper
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

US Customary - Metric

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

Note on buttermilk: If you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, put 1 teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the 1 cup line. Let sit for 5 minutes, then it's ready for use!

Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on 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.

Note on 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!

Note on biscuit cutter: I used a 2.5" fluted cutter for my biscuits.

Note on vanilla bean paste: It's no secret that I love vanilla bean paste. It's soooo tasty without the vanilla bean price tag (and it pretty much stays good forever). If you prefer to substitute, you can use an equal measure of vanilla extract.

Nutrition