Description
These Fresh Strawberry Biscuits are a delightful twist on the classic biscuit, packed with juicy strawberries and finished with a sweet glaze. Perfectly flaky and tender, these biscuits combine the buttery richness of traditional biscuits with the fresh, vibrant flavor of strawberries, making them an ideal treat for breakfast, brunch, or dessert.
Ingredients
Scale
Strawberry 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 aside to prevent sticking and ensure easy cleanup.
- Prepare Strawberries: Dice the strawberries into tiny pieces and place them on a paper towel to absorb extra juice. Gently press another paper towel on top to remove more moisture; set aside to keep the dough from becoming too wet.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and powdered sugar until fully combined for an even distribution of leavening and sweetness.
- Incorporate Fats: Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter or fork to blend until the mixture resembles pea-sized crumbs, creating a flaky texture in the biscuits.
- Add Strawberries: Add the diced strawberries to the flour mixture and gently toss to coat the berries evenly, preventing them from sinking and discoloring the dough.
- Add Wet Ingredients: Mix vanilla and strawberry extracts (if using) into the cold buttermilk. Pour into the dry ingredients and gently stir just until a soft, sticky dough forms. Avoid overmixing to maintain biscuit tenderness.
- Knead and Fold Dough: Lightly flour your work surface and hands. Turn the dough out and gently knead, adding flour only as needed to prevent sticking, keeping dough moist. Pat into a rectangle, fold into thirds like a letter, turn, and repeat several times to create flaky layers.
- Shape Biscuits: Pat the dough to a 1-inch thickness. Dip a 3-inch biscuit cutter in flour and press straight down to cut biscuits without twisting to ensure even rising.
- Arrange and Chill: Place biscuits about 1/2 inch apart on the prepared baking sheet. If dough has warmed, refrigerate for 10–15 minutes to firm up for better rise.
- Preheat Oven: While chilling, preheat the oven to 450°F (232°C) for a hot, fast bake that creates flaky layers and golden crust.
- Bake Biscuits: Lightly brush biscuit tops with milk, buttermilk, or heavy cream. Bake on top rack for about 20 minutes or until golden brown. Optionally broil briefly for extra browning, watching carefully to avoid burning.
- Butter and Cool: Remove biscuits from oven and brush hot biscuits immediately with melted butter to add richness and moisture to the crust.
- Prepare Glaze: In a small bowl, mix together powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt until smooth and creamy.
- Glaze Biscuits: While biscuits are still warm, brush half the glaze over the tops. Once the glaze sets and hardens slightly, drizzle the remaining glaze for extra sweetness and visual appeal.
- Serve: Serve the biscuits warm or at room temperature for best flavor and texture.
Notes
- Ensure strawberries are well-drained to prevent the dough from becoming too wet and sticky.
- Using frozen butter and shortening is key to achieving flaky biscuit layers.
- Do not overmix the dough to keep biscuits tender and light.
- Cut biscuits without twisting the cutter to maintain their shape and rise.
- Optional extracts enhance flavor but can be omitted if unavailable.
- Glaze can be adjusted for sweetness and thickness by varying milk quantity.
- Bake biscuits on the top rack for optimal browning and flakiness.
