Fresh-baked, golden on the edges, and speckled with real strawberries, these strawberry biscuits are buttery, tender, and just sweet enough. The combo of fresh berries, cold butter, and a splash of vanilla gives them a comforting, slightly jammy vibe—without being over the top. You’ll want to snag one straight off the tray.
They’re halfway between a biscuit and a berry shortcake situation, which means they totally count as breakfast, dessert, or a snack when your fridge feels empty but you need something cozy. No judgment.
Somewhere between baking and “oh wait, these smell amazing,” a tray of warm strawberry biscuits feels like an entire mood. They’re buttery soft inside, have those golden craggy tops, and get a little sparkle from sugar crystals if you’re feeling extra. Perfect with a drizzle of vanilla glaze or a pat of melting butter—your choice depending on how low-key or fancy you want to go. And hey, if you’re rounding out a lazy brunch next to some savory eggs or lunch leftovers (I’ve done worse), nobody’s judging.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Strawberry Biscuits
Let’s be honest—these aren’t health food, and that’s kind of the point. They’re pure comfort, with just enough fruit to pretend you’re being virtuous.
- Ridiculously simple to make: You just mix, fold, and bake—no yeast, no chill time (unless your dough gets feisty), no drama.
- Perfectly tender on the inside: The cold butter trick creates irresistible, fluffy layers that nearly melt when warm.
- Juicy bites of strawberry: Fresh berries burst slightly while baking, creating these pockets of sweet-tart goodness.
- Flexible flavor base: Drizzle with glaze, serve with whipped cream, or just slather with more butter—you’ve got options.
- Make-ahead friendly (kind of): Bake now, freeze for later, and pop in a warm oven when the craving hits.
- Good excuse to use up extra strawberries: Especially if you went a little wild at the farmer’s market again…
Ingredient Notes
Nothing too fancy here, but each piece pulls its weight to make these strawberry biscuits taste like a hug in baked form.
- All-purpose flour: The classic base that gives structure without being too heavy. No need to sift unless you’re feeling fancy.
- Baking powder and baking soda: They tag-team for max rise and that classic biscuit fluffiness. Use fresh ones so your biscuits don’t sulk.
- Salt: Just enough to balance the sweetness and make those strawberries sing.
- Granulated sugar: A tiny bit goes into the dough, but don’t skip the sprinkle on top for those golden, sparkly crusts.
- Cold unsalted butter: The colder, the better. Those chilly cubes puff up into steam pockets, making your biscuits tender and flaky.
- Cold buttermilk: Buttermilk brings tang and moisture without heaviness. Got none? A splash of lemon juice in milk works okay-ish.
- Vanilla extract: Adds that warm, bakery smell that tricks people into thinking you’re a pro.
- Fresh strawberries: Ripe but not mushy ones work best here. Chop them small so they blend into the dough without drama.
- Melted butter (optional): Brushing the tops gives extra flavor and helps that sugar stick.
- Powdered sugar, milk or cream, vanilla (for glaze): A quick drizzle pulls it all together. Totally optional, yet highly irresistible.
How To Make This Strawberry Biscuits
I promise this dough won’t bite. It’s a little rustic, a little sticky, but overall very forgiving. Let’s bake.
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Preheat the oven and prep your tray: Set your oven to 425°F and line a baking sheet with parchment or a silicone mat. Nothing sadder than biscuits glued to the tray.
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Mix dry ingredients: In a big bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. The goal here is an even blend—no salt bombs.
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Cut in the butter: Toss in those cold cubes of butter and work them in with a pastry cutter or your fingers. You’re going for a mix that feels like damp sand but with lumps—those lumps are buttery gold.
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Add wet ingredients: Stir in the chilled buttermilk and vanilla. Don’t overmix. Some dry flour streaks are fine. The dough should be shaggy, like a bedhead biscuit dream.
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Fold in strawberries: Gently fold in the diced berries. Try not to smush them too much or you’ll end up with pink dough soup (still tasty, but not the goal).
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Shape and cut: Lightly flour your counter and dump out the dough. Pat it into a 1-inch-thick rectangle. Use a biscuit cutter or even a floured glass to cut out rounds. Reroll scraps once if needed—after that, things get tough.
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Chill if warm: If your dough got soft while you were working (hi, summer bakers), pop the biscuits in the fridge for 10 to 15 minutes before baking.
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Bake to golden glory: Line biscuits on the tray with a little breathing room. Brush tops with melted butter if you like, sprinkle with sugar, and bake 14–17 minutes until golden and puffy.
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Add glaze (totally optional but amazing): While still warm but not lava-hot, drizzle with your vanilla glaze. Let it ooze into the crevices. Snag one while it’s still warm.
Storage Options
I know, I know—leftover biscuits rarely happen. But let’s pretend you’ve got a bit of self-restraint.
You can store the baked strawberry biscuits in an airtight container at room temp for a day or two. After that, they get a bit dry, so pop them in the fridge if you’re stretching it to day three or four. Just bring them to room temp or reheat gently before serving.
Yes, you can freeze them. Both before baking and after. If you’re freezing unbaked biscuits, put them on a tray to solidify, then store in a zip-top bag. Bake straight from frozen—but add a couple extra minutes in the oven.
Baked and cooled biscuits freeze okay too. Wrap individually and stash them in a freezer bag. When the craving strikes, warm in the oven at 325°F for 10 to 12 minutes. Honestly, better than the microwave (which makes them kinda chewy… unless you like that).
Variations and Substitutions
There’s wiggle room here without wrecking the whole vibe. Feel free to have fun with what’s on hand.
- Berries instead of strawberries: Toss in blueberries, raspberries, or chopped blackberries. Frozen ones work too—don’t thaw them!
- Citrus twist: Add a teaspoon of lemon or orange zest to the dough for a bright, fresh note.
- Chocolate chip moment: Mini white chocolate chips and strawberries = like dessert dressed as breakfast.
- Dairy-free version: Use plant-based butter (the ones in sticks work best) and oat milk plus vinegar as a sub for buttermilk.
- Savory-sweet flavor: Swap vanilla glaze for a cream cheese drizzle or ditch it entirely and serve with herbed butter for a quirky contrast.
What to Serve with Strawberry Biscuits
These biscuits are already a beautiful thing on their own, but let’s say you want to round it out a bit…
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For a brunch spread, serve them next to something savory—maybe scrambled eggs or a little bacon. The salty-sweet balance is pure brunch nirvana. If you’re going big, consider a citrusy salad or melon wedges.
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You could totally make these dessert with a scoop of vanilla bean ice cream and a few extra sliced strawberries. Or just drizzle more glaze and add a pinch of flaky sea salt for a grown-up touch.
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Morning coffee date? Toast the biscuit halves and slather on butter or a fruity jam. If you’re into homemade breakfasts, our Cracker Barrel French Toast riff makes a cozy sidekick.
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For tea time (yes, you’re that person now), pair these with a strong black tea or a floral blend. Add little sweet bites on the side, like these easy Oh Henry Bars, and pretend you’re hosting a mini afternoon tea.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can, but keep them frozen when mixing, and quickly fold them into the dough to prevent excess moisture. Frozen strawberries tend to bleed color and soften fast, so your biscuits might come out a little more rustic looking (still totally tasty though!).
Why is my biscuit dough so sticky?
Biscuit dough is meant to be a little shaggy and sticky—it helps keep them tender. But if it feels like full-on glue, you might’ve added too much liquid or your strawberries were extra juicy. Just dust your hands and surface with flour and power through gently.
How do I make the glaze thicker or thinner?
If your glaze feels too runny, add more powdered sugar a spoonful at a time. If it’s too thick, stir in a splash more milk or cream. It should fall off the spoon slowly—not plop or race. You’re aiming for that drizzle sweet spot!
Can I make the dough ahead of time?
Kind of! You can cut and shape the biscuits and refrigerate them for a few hours before baking. Or even freeze them raw. However, don’t mix the dough too far in advance or the baking powder might lose its spark. Best plan? Fully prep and freeze, then bake when needed.
Strawberry Biscuits
Ingredients
Biscuit Dough
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 3 tbsp (38 g) granulated sugar plus more for sprinkling on top
- 6 tbsp (85 g) unsalted butter cold, cut into cubes
- 3/4 cup (180 ml) buttermilk very cold
- 1 tsp vanilla extract
- 1 cup (150 g) fresh strawberries hulled and finely diced
- 2 tbsp (28 g) melted butter optional, for brushing tops
- coarse sugar for sprinkling
Vanilla Glaze (Optional)
- 1/2 cup (60 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk or cream as needed for consistency
- 1/4 tsp (0.25 tsp) vanilla extract
Equipment
- Mixing bowl
- Pastry Cutter or Fork
- Baking sheet
- Parchment paper or silicone baking mat
- Biscuit cutter or glass
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- Add the cold, cubed butter. Use a pastry cutter or fingers to work the butter into the flour until the mix is crumbly with some pea-sized chunks remaining.
- Stir in the cold buttermilk and vanilla just until the dough comes together. Do not overmix; some dry spots are fine.
- Gently fold in the diced strawberries, being careful not to crush them too much.
- Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Cut out biscuits using a floured biscuit cutter or glass, gathering scraps and rerolling once if needed.
- If the dough or formed biscuits feel soft or sticky, chill them in the fridge for 10–15 minutes before baking.
- Arrange the biscuits on the prepared baking sheet, leaving a bit of space between each. Brush tops with melted butter if desired and sprinkle with coarse sugar.
- Bake for 14–17 minutes or until golden brown and puffed. Let cool slightly on the tray.
- For the glaze (optional): In a small bowl, whisk powdered sugar, milk or cream, and vanilla until smooth. Drizzle over warm—but not hot—biscuits before serving.
