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
Scale
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.
