Strawberry Biscuits

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Topped with a simple icing, strawberry biscuits are the perfect way to usher in summery days. They’re so tender and bursting with fruit!

If there’s one thing I ate a lot of when I lived in Texas, it was biscuits.

My friend Stephanie owns a lovely jam and biscuit shop in Austin, and it’s definitely one of the places I miss most.

While I love bacon chive biscuits with stews and can’t beat a classic buttermilk biscuit with sausage gravy, sweet biscuits are creeping up on the list of favorites.

After making my blueberry biscuits I knew I had to make strawberry biscuits next!

You’ll love these homemade strawberry biscuits — they’re just the right amount of sweet, filled with fresh strawberries and topped with a really simple glaze. 

Don’t want the glaze? No problem! They’re equally delicious with butter and jam. Perfect for spring and summer brunching!

Ingredients for strawberry biscuits

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Flour – I use all-purpose flour for these biscuits. You can swap in some white whole wheat flour, but you might need to add more liquid to the dough.

Sugars – Granulated sugar goes into the dough, while powdered sugar is for the optional icing.

Baking powder and baking soda – For rising.

Salt – Even though these are sweet biscuits, they still need salt! It enhances the other flavors.

Unsalted butter – Make sure your butter is COLD COLD COLD. I freeze mine. You want the butter to be as cold as possible when the biscuits go into the oven.

Strawberries – Slice or dice your strawberries. There’s no need to be precious about it, so it’s totally fine if some of your berries aren’t picture perfect! Make sure to wash them and pat dry before you cut.

Buttermilk – I love using buttermilk in biscuits. It gives a great tang to the dough, which is balanced by the sweet strawberries.

You can use heavy cream in place of the buttermilk. If you use regular milk, you will need slightly less, as it isn’t as thick as buttermilk or cream.

How to make this recipe

First, preheat the oven to 400°F. Line a baking sheet with parchment or Silpat liner to prevent sticking.

In a large mixing bowl, stir together the flour, granulated sugar, baking powder, salt, and baking soda.

Cut the butter into pieces and work it into the dry ingredients using a pastry blender, two knives, or your fingers. The butter should be in small pieces and coated with the flour mixture.

Stir in the diced strawberries, evenly coating with the flour mixture.

Now, pour in the buttermilk and carefully stir to incorporate while not squishing the fruit. I like to add about half of the buttermilk, stir, and then add the rest.

Mix until you have a shaggy dough — there might be some stray dry bits in the bowl, that’s OK.

Dump out the dough onto a flour-dusted, clean work surface or pastry mat. Pat into a rectangle, then fold once. Pat out again in the opposite direction and fold again.

Repeat this a couple of times until your dough is somewhat smooth but not overworked. Add small amounts of flour to the work surface and dough just to prevent sticking.

Pat biscuit dough into a rectangle or circle and cut biscuits with a flour-dusted cutter. If you’re using a round biscuit cutter, make sure to not twist it, which can seal the edges and prevent rising.

Transfer the biscuits to your prepared baking sheet, leaving a little space between. If you like, brush the tops with buttermilk.

Bake for 18-20 minutes, or until golden brown. Transfer to a wire rack to cool.

If you’d like to make the icing, whisk together the powdered sugar and 1 tablespoon of milk until smooth and pourable. Add more sugar or milk as desired to reach the consistency you like. Drizzle over the cooled biscuits.

Storage and reheating

These biscuits are best eaten the same day, while still warm.

However, if you have leftovers, they will keep in an airtight container at room temperature for 3 days. Keep in mind that they will lose their crisp exterior but stay tender.

Biscuits can be warmed in the microwave for 10 seconds.

If you want to make the biscuits in advance, prepare the dough, cut out, and freeze on a lined tray. Bake from frozen in a 425°F oven for about 20 minutes.