These Strawberry Biscuits are loaded with juicy berries and drizzled with a sweet vanilla glaze. Flaky, buttery, and downright delightful, they’re the perfect treat for breakfast, brunch, or even as a dessert.

With a burst of fresh strawberry flavor in every bite, these biscuits offer both richness and a refreshing taste. The light, crackly glaze adds a lovely contrast to the soft, tender biscuits underneath.

The versatility of these biscuits is striking. Enjoy them warm alongside eggs and sausage for breakfast, or serve them with a scoop of vanilla ice cream for a dreamy dessert. Either way, it’s pure bliss with every crumb!

Key Ingredients for Strawberry Biscuits

• All-Purpose Flour: Ensure you measure accurately to keep the biscuits from turning out dry.
• Baking Powder & Baking Soda: Always check for freshness; expired leavening agents can hinder rise.
• Cold Butter: Chill it for ten minutes before use for beautifully flaky layers.
• Cold Buttermilk: Keep it cold for best results. You can even make your own buttermilk with milk and lemon juice or vinegar.
• Fresh Strawberries: Chop them finely and pat dry to prevent extra moisture.
• Glaze: A simple mix of powdered sugar, milk or cream, and vanilla adds that sweet finishing touch.

How to Make Strawberry Biscuits

While it may seem daunting at first, making these strawberry biscuits is quite simple if you follow these easy steps. Let’s get started!

1. Prep: Preheat your oven to 425°F (220°C) and prep a baking sheet by lining it with either parchment paper or a silicone mat.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in Butter: Take your cold butter and work it into the flour mixture until it resembles coarse crumbs.
4. Add Remaining Ingredients: Slowly stir in the cold buttermilk and vanilla until just combined. Gently fold in the strawberries.
5. Shape the Dough: Roll the dough into a 1-inch thick rectangle and cut out biscuits using a biscuit cutter or a floured glass. You can brush the tops with melted butter and sprinkle with sugar if you wish.
6. Bake: Bake the biscuits in your preheated oven for about 14-17 minutes, or until golden brown. Let them cool slightly.
7. Glaze and Enjoy: For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm biscuits before serving. Enjoy every bite!

Tips and Tricks

Before you bake, consider these handy tips to elevate your biscuit-making game:

• Fresh or Frozen Strawberries? Both work! If using frozen, add them right into the dough while still frozen. For fresh, dry them on paper towels to avoid excess moisture.
• Keep Ingredients Cold: Cold butter and buttermilk are crucial, and even chilling your mixing bowl can help keep the dough nice and cold.
• Work Quick and Gently: To maintain the dough’s cool temperature, work quickly and avoid over-mixing. Pre-measure all your ingredients before you start.
• Avoid Overworking the Dough: Mix just until combined to keep your biscuits tender.
• Don’t Over-Flour: Use flour sparingly on your work surface and hands to keep the dough slightly sticky but manageable.
• Press Instead of Twist: When cutting your biscuits, press straight down to help them rise better.
• Chill the Biscuits: If the dough warms up, place it in the fridge for a few minutes before baking.
• Fruit Options: Aside from strawberries, feel free to substitute with blueberries, raspberries, or even peaches!

How to Serve Strawberry Biscuits

These delightful strawberry biscuits can be enjoyed in various ways:

• For Breakfast: Skip the glaze and serve them warm with eggs or sausage.
• For Dessert: Drizzle with strawberry syrup and serve alongside a scoop of vanilla ice cream.
• Personalize It: Instead of glaze, feel free to top with jam, fresh butter, or whipped cream.

How to Store Strawberry Biscuits

To Store: These biscuits are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.

To Freeze (Unbaked Dough): Place the dough in an airtight bag and store in the freezer for 2-3 months. Bake them directly from frozen, adding a few extra minutes to the baking time.

To Freeze (Leftover Biscuits): Wrap each biscuit in plastic wrap and then in foil before freezing. Reheat after thawing in the refrigerator.

To Reheat: Simply warm them up in the microwave for about 10 seconds.