Delicious Strawberry Biscuits: A Must-Try Recipe

Last year, I shared a recipe for blueberry biscuits that I find myself thinking about constantly. It’s truly that good. When strawberry season rolled around this year, I decided it was high time to transform those blueberry biscuits into delightful strawberry biscuits. Lucky for us, these strawberry biscuits turned out just as wonderful as the originals. Now you can choose your favorite berry for these sweet, fluffy, buttery treats!

Fluffy Strawberry Biscuits

While I enjoy rolled biscuits, my favorite type to make are simple drop biscuits. Whether they are cheesy sausage biscuits or classic Bisquick biscuits, they never disappoint. Excitingly, these strawberry biscuits are even easier to prepare because there’s no need to drop the dough onto a sheet pan. Simply spread the dough into a buttered 8×8 inch pan and make some quick score lines to cut the biscuits apart later—no cutters or rolling pins necessary!

These biscuits bake up tall and fluffy, flecked with fresh strawberry pieces. The lightly sweetened biscuits pair perfectly with a rich honey butter topping, making for an unbeatable breakfast option when served alongside cheesy scrambled eggs and strawberry mimosas.

How to Make This Strawberry Biscuit Recipe

Ingredients You’ll Need

• 11 tablespoons cold unsalted butter (divided use)
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons fine sea salt
• 1 ½ cups chopped fresh strawberries
• 1 ⅔ cups cold buttermilk

Remember to measure your flour correctly to ensure perfect biscuits every time. Buttermilk contributes to the fluffiness and tenderness, providing that signature tangy flavor. It’s crucial to use fresh strawberries; frozen ones simply won’t yield the same delightful texture.

Making These Biscuits

Instead of greasing the baking pan, we’ll butter it. Preheat the oven to 400°F. While the oven heats, add 1 tablespoon of butter to an 8×8 inch pan and set it in the oven until melted. Brush the butter across the pan’s bottom and sides, then set aside.

Cut the remaining butter into small pieces and refrigerate until ready for use. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Toss in the cold butter, then use your fingertips to work it into flat, irregular shapes. Add the strawberries and stir to combine. Gently fold in the buttermilk until no dry pockets of flour remain, resulting in a very sticky dough.

Spread the dough into the buttered pan, ensuring it reaches all corners. Use a bench scraper or a dough blade to score the dough into 9 squares without fully separating them. Bake for 40-45 minutes until the tops are golden brown and a knife inserted comes out clean. Allow them to cool for 5 minutes, then prepare the honey butter.

In a microwave-safe bowl, combine the melted butter, honey, and a pinch of salt. After 5 minutes of cooling the biscuits, flip them onto a baking sheet, brush with honey butter, and let them cool for another 10 minutes. Cut using a serrated knife along the score marks and serve warm with additional butter and honey, if desired.