Strawberry Biscuits – My Baking Habit

Fluffy, mile-high buttermilk biscuits are filled with recent strawberries and topped with candy honey butter. These strawberry biscuits are certain to turn into your new favourite breakfast!

Final 12 months I shared a recipe for blueberry biscuits, and I’m not exaggerating after I say that I take into consideration that recipe all the time. It’s severely that good.

So when strawberry season began to roll round this 12 months, I clearly determined that it was time to show these blueberry biscuits into strawberry biscuits.

I do know, my job is so laborious, however somebody’s gotta do it! 😉

Fortunate for all of us, these strawberry biscuits turned out simply as nice because the originals. So now you may select your favourite berry to make use of in these candy, fluffy, buttery biscuits!

Fluffy strawberry biscuits

I like rolled biscuits (comparable to candy potato biscuits), however my favourite biscuits to make are easy drop biscuits. Whether or not they’re tacky sausage biscuits or basic bisquick biscuits, they’re simple and don’t disappoint.

So get excited after I let you know that these strawberry biscuits are even simpler to make since you don’t even should drop the dough onto a sheet pan.

That’s proper, you simply unfold the dough right into a buttered 8×8-inch pan, then make some fast rating traces that we’ll use to chop the biscuits aside later. No cutters or rolling pins crucial.

These biscuits bake up tremendous tall and fluffy, with items of recent strawberries all through. The biscuits themselves are calmly candy, in order that they turn into completely good whenever you prime them with a luscious honey butter.

Make these on a weekend alongside some tacky scrambled eggs and a few million greenback bacon, perhaps throw in some strawberry mimosas, and also you’ve bought a breakfast that can not be beat.

make this strawberry biscuit recipe

These mile-high strawberry biscuits are tremendous spectacular, however they’re not laborious to make. Everybody goes to be asking you for this recipe!

Substances you’ll want

To make the biscuit dough, you will have:

• 11 tablespoons chilly unsalted butter (divided use)
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 1/4 teaspoons high-quality sea salt
• 1 1/2 cups chopped recent strawberries
• 1 2/3 cups chilly buttermilk

Earlier than you begin baking, be sure you know the way to measure flour appropriately in order that your biscuits prove good each time.

Buttermilk helps make these biscuits fluffy and retains them tender. It additionally provides them that signature tangy taste that we love in a superb buttermilk biscuit.

Recent strawberries are the best way to go on this recipe. Frozen strawberries actually don’t work on this recipe, sadly. 

The baked strawberry biscuits get topped with a easy honey butter earlier than slicing and having fun with. To make that, you will have:

• 2 tablespoons unsalted butter
• 1 tablespoon honey
• Pinch of salt

We’re going to soften the butter with the honey, so don’t fear about ensuring the butter is a sure temperature.

Making these biscuits

As a substitute of greasing the baking pan for these biscuits with nonstick spray, we’re going to butter the pan.

Preheat the oven to 400°F. Whereas the oven is preheating, add 1 tablespoon of the butter to an 8×8-inch pan and set it within the oven for a couple of minutes, simply till the butter is melted.

As soon as the butter has melted, brush it throughout the underside and up the edges of the pan, then set the pan apart.

Lower the butter into small items, then set it again within the fridge for now.

In a big mixing bowl, whisk collectively the dry elements: flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and use your fingertips to smash the it into flat, irregular items. 

Add the diced strawberries and gently toss to mix, then stir within the buttermilk till no dry pockets of flour stay. You’ll find yourself with a really sticky dough.

Unfold the dough into the buttered pan, ensuring to get all of it the best way into the corners.

Spray a bench scraper or dough blade with nonstick spray and rating the dough into 9 squares, however don’t separate the dough.

Bake the strawberry biscuits for 40-45 minutes, till the tops are golden brown and a paring knife inserted into the middle biscuit comes out clear. Let the biscuits cool for five minutes whilst you put together the honey butter.

Microwave the butter, honey, and salt for 30-60 seconds, simply till the butter is melted. 

After 5 minutes, flip the biscuits out of the pan and brush the tops with the honey butter. Cool for one more 10 minutes on a wire rack earlier than slicing alongside the rating marks with a big, serrated knife.

Serve heat with extra butter and honey if desired.

Steadily requested questions