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Strawberry Biscuits

Delicious Strawberry Biscuits with Sweet Glaze for Brunch

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Enjoy these Strawberry Biscuits, a perfect blend of buttery biscuit and fresh strawberries, ideal for brunch or dessert.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 12 biscuits
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups All-Purpose Flour For gluten-free version, use gluten-free flour.
  • 2 tablespoons Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Baking Soda Double the baking powder amount to substitute.
  • 1/4 cup Granulated Sugar Feel free to reduce for less sweetness.
  • 1/2 teaspoon Kosher Salt Regular salt can be used as a substitute.
  • 1 cup Cold Buttermilk Substitute with yogurt or milk with vinegar (1 tbsp to 1 cup).
  • 1/4 cup Unsalted Butter Melted and slightly cooled.
  • 1 teaspoon Pure Vanilla Extract Optional but recommended.
  • 1 cup Chopped Strawberries Feel free to use other berries.
For the Glaze
  • 1 cup Confectioner’s Sugar Ensure it’s sifted.
  • 2 tablespoons Heavy Cream or Whole Milk Non-dairy milk can be used.
  • 1/2 teaspoon Almond Extract Omit if nut allergies are a concern.
Optional Toppings
  • to taste Turbinado Sugar A sprinkle before baking for texture.
  • to taste Whipped Cream Serve on top for indulgence.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Step‑by‑Step Instructions for Strawberry Biscuits
  1. Preheat your oven to 475°F (245°C) and prepare a baking sheet lined with parchment paper.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl, combine the wet ingredients: buttermilk, melted butter, and vanilla extract. Stir until just combined.
  4. Fold the wet ingredients into the dry mixture until just combined to avoid overworking the dough.
  5. Gently fold in the chopped strawberries, being careful not to mash them.
  6. Drop about 3 tablespoons of the mixture onto the baking sheet, spacing them 2 inches apart. Optionally sprinkle turbinado sugar on top.
  7. Bake for 10-14 minutes until golden brown and firm to the touch.
  8. Let the biscuits cool for 5 minutes on the baking sheet before transferring to a wire rack.
  9. Blend fresh strawberries until smooth, then mix with confectioner’s sugar, cream, vanilla, and almond extract for glaze.
  10. Once cooled, drizzle the glaze over the biscuits and serve at room temperature.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store freshly baked biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for a week. They can be frozen for up to 3 months.

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