Description
These Fresh Strawberry Biscuits are a delightful twist on classic biscuits, incorporating juicy diced strawberries for a burst of summer flavor. Light, flaky, and tender, these biscuits are perfect for breakfast or a sweet snack. The addition of a smooth strawberry glaze adds a final touch of sweetness and elegance.
Ingredients
Scale
Biscuits
- 1 cup strawberries, diced
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- â…“ cup powdered sugar
- ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
- ¼ cup butter-flavored shortening, frozen
- 1 cup buttermilk, cold
- ¼ teaspoon pure vanilla extract (optional)
- ¼ teaspoon pure strawberry extract (optional)
- 1 tablespoon milk, buttermilk, or heavy cream (for brushing biscuits)
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter
- 2 tablespoons milk
- â…› teaspoon pure vanilla extract
- â…› teaspoon pure strawberry extract
- Pinch of salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to use later for the biscuits.
- Prepare Strawberries: Dice the strawberries into tiny pieces. Place them on a paper towel to absorb any excess juice. Gently press with another towel to remove additional moisture to avoid soggy dough.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and powdered sugar until thoroughly combined.
- Incorporate Fats: Grate the frozen butter and shortening directly into the dry ingredients. Use a pastry cutter to blend until the mixture resembles pea-sized crumbs, which helps create flaky layers.
- Add Strawberries: Toss the diced strawberries into the flour mixture to evenly distribute them throughout the dough.
- Add Wet Ingredients: Combine the vanilla and strawberry extracts into the cold buttermilk. Pour this mixture over the flour and strawberry mixture. Gently stir just until a soft and sticky dough forms; avoid overmixing to maintain tenderness.
- Knead and Fold Dough: Lightly flour a clean work surface. Turn the dough out and sprinkle flour on top and on your hands. Gently knead, adding flour only as needed to prevent sticking, keeping the dough slightly wet. Pat the dough into a rectangle and fold it in thirds like a letter, then turn and repeat several times to build flaky layers.
- Shape Biscuits: Pat the dough out into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and cut biscuits by pressing straight down without twisting to keep edges tender.
- Arrange and Chill: Place the biscuits on the prepared baking sheet spaced about ½ inch apart. If the dough has warmed, refrigerate the biscuits for 10–15 minutes to help maintain their shape during baking.
- Preheat Oven: While chilling the biscuits, preheat your oven to 450°F (232°C).
- Bake Biscuits: Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream for a golden finish. Bake on the top rack for approximately 20 minutes until golden brown. If desired, broil briefly for extra browning—watch closely to prevent burning.
- Butter and Cool: Remove the biscuits from the oven and immediately brush the tops with melted butter to add flavor and shine.
- Prepare Glaze: In a bowl, mix the powdered sugar, butter, milk, vanilla and strawberry extracts, and a pinch of salt until smooth. While the biscuits are still warm, brush half of the glaze over them. Allow the glaze to harden, then drizzle the remaining glaze on top to taste.
- Serve: Enjoy the biscuits warm or at room temperature for the best flavor and texture.
Notes
- Freezing the butter and shortening before grating is crucial for flaky biscuits.
- Do not overmix the dough to prevent tough biscuits.
- Removing extra moisture from strawberries prevents soggy dough.
- Folding the dough creates flaky layers.
- Refrigerate the shaped biscuits if dough softens before baking to help them hold their shape.
- Use a sharp biscuit cutter or a clean glass to cut biscuits without twisting to ensure even rising.
- The glaze can be adjusted for thickness by adding more powdered sugar or milk as needed.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
