If you’re searching for a delicious twist on a classic biscuit recipe, these strawberry biscuits are a must-try. They combine the flaky texture of a traditional biscuit with the sweetness of fresh strawberries, making them a delightful treat for breakfast or brunch.
For more inspiration on how to elevate your baking game, consider checking out some of our other recipes like Earl Grey Cookies for another unique take on baked goods.
These biscuits are easy to prepare and perfect for any occasion. Plus, if you enjoy sweet bread-based recipes, you might also love exploring the Pumpkin Banana Loaf for an autumnal twist.
Ingredients
For the Biscuits:
- 2 ½ cups self-rising flour (plus extra for dusting)
- 1 stick (½ cup) unsalted butter, chilled
- 1 pint fresh strawberries, chopped into small pieces
- 2 tablespoons granulated sugar
- 2 cups whole milk
For the Drizzle:
- 2 cups powdered sugar
- 4 tablespoons raspberry coffee creamer (or plain milk)
Instructions
1. Prepare the Strawberries:
- Chop the strawberries into small pieces.
- In a small bowl, toss them with the granulated sugar. Set aside for the sugar to draw out the juices, creating a light syrup.
2. Make the Biscuit Dough:
- Preheat the oven to 450°F (232°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, sift the self-rising flour to remove any lumps.
- Grate the butter using a cheese grater and add it to the flour. Mix until the texture becomes crumbly.
- Slowly pour in the whole milk and stir until just combined. Do not overmix to keep the biscuits light and fluffy.
3. Incorporate the Strawberries:
- Fold the sugared strawberries, along with their syrup, gently into the biscuit dough.
4. Shape the Biscuits:
- Lightly flour a clean surface and turn the dough onto it.
- Knead the dough gently 2-3 times to bring it together.
- Roll the dough out to about ½ inch thickness and use a biscuit cutter to shape the biscuits.
5. Bake the Biscuits:
- Place the cut-out biscuits on the baking sheet, close but not touching.
- Bake for 12-15 minutes or until the tops are golden brown.
6. Make the Drizzle:
- While the biscuits bake, prepare the drizzle by mixing powdered sugar with raspberry coffee creamer (or plain milk) until smooth.
7. Finish and Serve:
- Once baked, allow the biscuits to cool slightly on a wire rack.
- Drizzle the topping over the warm biscuits.
Tips for Success:
- For the best flavor, use fresh strawberries. If you opt for frozen, be sure to thaw them completely and drain excess liquid.
- Avoid overmixing the dough to ensure the biscuits remain light and flaky.
Storing Your Strawberry Biscuits:
- Store leftovers in an airtight container at room temperature for up to two days.
- To freeze, place the biscuits in a container and freeze for up to three months. Thaw and warm them in the oven before serving.
This strawberry biscuit recipe is an easy way to add a sweet twist to your usual breakfast lineup. Whether you’re serving them for a weekend brunch or as a sweet snack, they are sure to impress!
For more baking ideas, be sure to explore other desserts like Strawberry Bombs or a classic Strawberry Cake for even more ways to use strawberries in your kitchen.