Strawberry Biscuits

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.