Description
These fresh strawberry biscuits are soft, flaky, and packed with juicy berries. The perfect combination of a buttery biscuit and a burst of fresh strawberry sweetness, they’re great for breakfast, brunch, or a light dessert. With simple ingredients and an easy-to-follow method, this recipe is a must-try for biscuit lovers!
Ingredients
Scale
For the Biscuits:
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold, unsalted butter (cubed)
- 1 cup chopped very ripe strawberries
- 1 cup heavy cream
Instructions
- Preheat & Prepare
- Preheat oven to 425°F (218°C).
- Line a baking sheet with parchment paper or grease lightly.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in Butter
- Add cold, cubed butter to the flour mixture.
- Use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
- Add Strawberries
- Gently toss in the chopped strawberries, coating them in the flour mixture.
- Incorporate Cream
- Pour in the heavy cream and stir gently until a dough forms. Do not overmix.
- Shape the Dough
- Transfer dough to a floured surface and lightly press it into a ¾-inch thick rectangle.
- Cut into rounds using a biscuit cutter or slice into squares.
- Bake
- Arrange biscuits on the prepared baking sheet, leaving space between each one.
- Bake for 15-18 minutes, or until the tops turn golden brown.
- Cool & Serve
- Let biscuits cool for 5 minutes before serving.
- Enjoy with butter, honey, jam, or whipped cream!
Notes
- Keep ingredients cold – This ensures flaky biscuits.
- Handle the dough gently – Overmixing can make the biscuits tough.
- Freeze before baking – If your dough gets too soft, freeze it for 10 minutes.
- Storage: Keep biscuits in an airtight container for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American