There is something truly magical about a biscuit that combines the delicate crumb of buttermilk dough with the bright, juicy notes of fresh strawberries. This Fresh Buttermilk Strawberry Biscuits Recipe delivers exactly that kind of experience—perfectly flaky, with a subtle sweetness and a lovely pop of fruity flavor. It’s the kind of recipe that instantly brightens up breakfast, brunch, or even an afternoon tea, inviting you to savor every tender bite. Whether you’re new to baking or a seasoned pro, these biscuits are simple enough to whip up yet impressive enough to become an instant favorite.
Ingredients You’ll Need
To create these delightful biscuits, you only need a handful of everyday ingredients, each playing an important role in flavor, texture, or appearance. From the tang of buttermilk to the burst of freeze-dried strawberry powder, every element comes together to build a biscuit that’s as pretty as it is delicious.
- All-purpose flour: Provides the essential structure for tender, flaky biscuits.
- Granulated sugar: Adds just the right touch of sweetness to complement the strawberries.
- Baking powder: The leavening agent that helps your biscuits rise beautifully.
- Kosher salt: Balances the flavors and enhances overall taste.
- Lemon zest: Lifts the biscuit flavor with a hint of fresh citrus brightness.
- Freeze-dried strawberry powder: Intensifies the strawberry flavor and gives a lovely pink tint.
- Cold unsalted butter: Vital for flaky layers and richness—ensure it stays chilled!
- Buttermilk: Adds moisture and a gentle tang that tenderizes the dough.
- Heavy cream: Enriches the dough and is also used for a golden, glossy finish.
- Pure vanilla extract: Enhances the overall flavor with comforting warmth.
- Fresh strawberries: The star fruit—hulled and diced to provide juicy bursts.
- Cornstarch: Helps the strawberries hold their shape and prevents soggy dough.
How to Make Fresh Buttermilk Strawberry Biscuits Recipe
Step 1: Prepare the Strawberries
Start by tossing the diced strawberries with sugar and cornstarch. This simple step is a small secret that keeps the strawberries from releasing too much juice too early, resulting in moist pockets of flavor inside the biscuit instead of a soggy mess. Letting them chill in the fridge for 15 minutes clutches their juices perfectly.
Step 2: Mix the Dry Ingredients
Whisk together the flour, remaining sugar, baking powder, salt, lemon zest, and freeze-dried strawberry powder. This combination not only colors the biscuits with a lovely rosy hue but also layers flavor that makes each bite sing with strawberry intensity and a hint of zesty brightness.
Step 3: Cut in the Butter
Next, incorporate cold butter cubes into the flour mixture. The key here is to cut the butter until it’s the size of peas, with a few bigger chunks for that signature flaky texture. Keeping the butter chilled ensures the biscuits bake up light and flaky rather than dense.
Step 4: Combine Wet Ingredients and Form Dough
Mix buttermilk, heavy cream, and vanilla extract, then pour them into a well made in your dry ingredients. Gently fold everything together without overworking the dough to keep the biscuits tender and airy, a crucial part of the success of this Fresh Buttermilk Strawberry Biscuits Recipe.
Step 5: Fold in Strawberries and Layer Dough
Turn the dough out onto a floured surface and carefully fold in the chilled strawberries. Press into a one-inch thick rectangle and fold the dough in thirds twice, rotating between folds. Layering the dough like this builds flaky texture and distributes the strawberries evenly without crushing them.
Step 6: Cut and Chill the Biscuits
Cut the dough into 12 biscuits and arrange them on a parchment-lined baking sheet, letting their sides touch to encourage tall, fluffy rises. Pop them into the fridge for 15 minutes; chilling firms up the butter again and helps the biscuits hold their shape while baking.
Step 7: Bake to Perfection
Brush the tops with a touch of heavy cream for a golden finish, then bake at 425°F for 14 to 16 minutes. You’ll know they’re done when the edges turn golden brown and the centers feel set but still tender. The aroma at this point is irresistible!
Step 8: Cool and Enjoy
Let the biscuits cool briefly on the baking sheet before transferring them to a wire rack. They’re wonderful served warm, showcasing their soft crumb and juicy strawberry pockets, but room temperature works well too, making them versatile for any occasion.
How to Serve Fresh Buttermilk Strawberry Biscuits Recipe
Garnishes
These biscuits shine on their own but feel free to add a pat of softened butter or a drizzle of honey or strawberry jam for extra sweetness. A light dusting of powdered sugar can add an elegant touch for brunch or tea time.
Side Dishes
Pairing your biscuits with fresh fruit salad, whipped cream, or a dollop of crème fraîche turns them into a delightful dessert or a special breakfast treat. They also work well alongside scrambled eggs or a savory breakfast spread to balance sweet and savory flavors.
Creative Ways to Present
Try slicing the biscuits in half and layering them with whipped mascarpone cheese and fresh strawberry slices for a quick shortcake-inspired treat. You can also use them as a base for mini strawberry and cream cheese sandwiches to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover biscuits tightly wrapped in plastic wrap or an airtight container at room temperature for up to two days, though they’re best enjoyed fresh. If you need a little extra time, refrigerate them for up to four days.
Freezing
These biscuits freeze beautifully! After baking and cooling completely, wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months, so you can enjoy this Fresh Buttermilk Strawberry Biscuits Recipe anytime you crave a sweet, flaky snack.
Reheating
Reheat frozen or refrigerated biscuits by warming them in a 350°F oven for about 10 minutes or until heated through. You can also microwave them for 20 to 30 seconds, though the oven method helps keep the outside crisp and flaky.
FAQs
Can I use frozen strawberries instead of fresh?
Using frozen strawberries is possible but not ideal because they tend to release excess water when thawed, which could make the dough soggy. If you must use frozen strawberries, thaw and drain well, then toss them with sugar and cornstarch before folding into the dough.
What if I don’t have freeze-dried strawberry powder?
You can skip the strawberry powder, but it does add a lovely color and concentrated flavor. If unavailable, consider adding a teaspoon of strawberry jam to the wet ingredients for extra sweetness, but reduce sugar slightly to balance.
Can I substitute regular milk for buttermilk?
Buttermilk is key for texture and tang in this recipe, but you can make a simple buttermilk substitute by combining ¾ cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
How do I keep the biscuits from getting dense?
Handle the dough gently and avoid overmixing to keep the texture light. Also, make sure your butter stays cold until baking, as melted butter before baking will result in a less flaky biscuit.
Can I make these biscuits vegan?
With some ingredient swaps like dairy-free butter, plant-based milk with lemon juice for buttermilk, and a vegan vanilla extract, you could create a vegan version. Keep in mind that texture and flavor might vary slightly from the original recipe.
Final Thoughts
Nothing beats the joy of biting into a warm, flaky biscuit bursting with the natural sweetness of strawberries and the tang of buttermilk. This Fresh Buttermilk Strawberry Biscuits Recipe is a true crowd-pleaser that’s easy enough to make any day but special enough to bring a smile at every table. I hope you’ll try making these soon and share the delicious moments that come with every bite!
Print
Fresh Buttermilk Strawberry Biscuits Recipe
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fresh Buttermilk Strawberry Biscuits are tender, flaky, and bursting with bright strawberry flavor. Incorporating freeze-dried strawberry powder and fresh diced strawberries results in a vibrant, fruit-infused biscuit perfect for breakfast, brunch, or a sweet snack. Chilled butter ensures flaky layers, and a touch of lemon zest adds brightness. Baked to golden perfection, these biscuits are delicious warm or at room temperature.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest (from 1 medium lemon)
- 2 tablespoons freeze-dried strawberry powder
Butter
- 6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch cubes
Wet Ingredients
- ¾ cup buttermilk
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
Strawberries
- 1 cup fresh strawberries (about 6 ounces), hulled and diced
- 1 teaspoon cornstarch
Instructions
- Prepare Strawberries: Toss your diced strawberries in a small bowl with 1 tablespoon of sugar and the cornstarch until well coated. Refrigerate for about 15 minutes to help contain their juices and prevent them from leaking into the biscuit dough too soon.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, remaining 2 tablespoons sugar, baking powder, kosher salt, lemon zest, and freeze-dried strawberry powder to create a flavorful, vibrant base for the biscuits.
- Cut in Butter: Add the cold butter cubes into the flour mixture. Use a pastry cutter or two forks to cut the butter in until pieces are pea-sized with some larger slivers, keeping butter cold to ensure flaky layers.
- Add Wet Ingredients: In a measuring cup, mix the buttermilk, heavy cream, and vanilla extract. Create a well in the flour mixture and pour in the wet ingredients. Gently fold with a rubber spatula until a cohesive dough forms—do not overmix to maintain a light texture.
- Incorporate Strawberries and Fold Dough: Transfer dough to a lightly floured surface and gently fold in the chilled strawberries. Press dough into a 1-inch thick rectangle, fold the top third over the middle, rotate 90 degrees, and repeat the fold to build delicate layers.
- Cut and Chill Biscuits: Cut the dough into 12 biscuits and place them on a parchment-lined baking sheet with flat sides touching. Cover and chill in the refrigerator for 15 minutes to firm the butter for a good rise.
- Brush and Bake: Preheat oven to 425°F (218°C). Brush the tops of each biscuit with heavy cream. Bake for 14 to 16 minutes until golden edges and set centers.
- Cool and Serve: Cool biscuits on the baking pan for 5 minutes then transfer to a wire rack. Serve warm or at room temperature for a delightful addition to any meal.
Notes
- Keep butter cold for the flakiest biscuits.
- Chilling the dough before baking improves biscuit rise and texture.
- You can substitute freeze-dried strawberry powder with additional lemon zest or strawberry extract if unavailable.
- Serve the biscuits warm for best flavor and texture.
- If fresh strawberries are too juicy, increase cornstarch slightly to prevent sogginess.
