Strawberry Biscuits
Bursting with fresh strawberries, these tender biscuits are a delicious addition to spring brunch.
Servings: 8 biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold butter cut into chunks or grated
- 6 ounces strawberries diced, about 1 ½ cups
- 1 cup buttermilk
- 2/3 cup powdered sugar plus more as needed
- 1 tablespoon milk plus more as needed
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment or reusable liner.
- In a large bowl, combine flour, granulated sugar, baking powder, salt, and baking soda.
- Cut in butter using a pastry blender, two knives, or your fingers, until mixture resembles wet sand.
- Stir in strawberries, making sure they get coated with flour mixture.
- Stir in buttermilk, taking care to incorporate the dry ingredients well while not crushing the fruit. Mix until a shaggy dough forms,
- Turn out dough onto a lightly floured surface and pat into a 1/2 inch thick rectangle. Fold once, pat again, and fold again. Repeat as needed for dough to look smooth but not be overworked, adding a small amount of flour as needed just to prevent sticking.
- Pat into a rectangle or circle and cut out biscuits. Reshape as needed to cut remaining dough.
- Place biscuits on a baking sheet, slightly separated. Bake for 18-20 minutes, until golden brown. Cool on a wire rack.
- To make the icing, whisk together the powdered sugar and milk until smooth. Add more sugar or milk to get the desired consistency; it should be pourable but not too runny. Drizzle over cooled biscuits.
