Strawberry biscuits are fluffy, buttery, tender buttermilk biscuits studded with fresh strawberries. Topped with a sweet lemon glaze, these strawberry biscuits will be your new go-to for breakfast and dessert!
We love a good biscuit around here and these strawberry biscuits are my favorite biscuit recipe and one of the first I ever posted! I've taken my buttermilk biscuit recipe and tweaked it a bit with the addition of fresh strawberries and a delicious sweet lemon glaze.
These biscuits were hanging out on the site years before Popeye's thought to add strawberry biscuits to their menu, and they taste way better if I must say so myself.
For more tasty biscuits, check out our Southern Buttermilk Biscuits and Cheddar Jalapeno Biscuits next!
Table of Contents
- Why You Will Love These Strawberry Biscuits
- Ingredients You Need to Make This Recipe
- How to Make This Recipe
- Variations and Substitutions
- FAQs
- Pro Tips for The Best Biscuits
- What to Serve with Strawberry Biscuits
- Make-Ahead and Storing Instructions
- Recommended Tools for This Recipe
- More Southern Recipes You Will Love!
- 📖 Recipe
Why You Will Love These Strawberry Biscuits
- Easy to make! Strawberry biscuits come together easily with simple pantry-staple ingredients. This recipe is easy enough for beginner bakers and you will be thrilled with the result!
- So soft, buttery, and fruity! If you love a good fluffy, buttery biscuit, you will swoon over these fruit-filled beauties. Making these biscuits with buttermilk helps them bake up extra tender and each one is bursting with fresh strawberries.
- Better than Popeye's! I first posted this recipe back in 2019, long before Popeye's strawberry biscuits came on the scene and they have been a popular recipe on the blog for years. I've tried Popeye's strawberry biscuits, and while tasty, they don't stack up to this recipe!
Ingredients You Need to Make This Recipe
For the Biscuits
- All-purpose flour. I recommend using good-quality flour such as White Lily. Be sure and measure your flour properly by spooning it into your measuring cup and leveling it off with a knife. Do not dip your measuring cup into the bag or container of flour.
- Granulated sugar. Sugar is added to the biscuit dough to make the biscuits slightly sweet and highlight the flavor of the fresh strawberries.
- Baking powder and baking soda. These are the leavening agents used to help the biscuits rise. Be sure your baking powder and baking soda are no more than six months old. Old leavening agents can result in dense biscuits.
- Salt. A small amount of salt is added to the biscuit dough to enhance the flavors of the other ingredients.
- Unsalted butter. Very cold butter is distributed throughout the flour to create air pockets in the biscuits while they bake, helping them turn out extra fluffy.
- Fresh strawberries. Fresh sliced strawberries are added to the biscuit dough for a burst of fresh fruit flavor that makes these biscuits extra special!
- Buttermilk. Buttermilk is a key ingredient in these biscuits and adds a subtle tanginess while also helping the biscuits bake up extra tender.
For the Glaze
- Powdered sugar
- Milk
- Fresh lemon juice
- Vanilla extract
How to Make This Recipe
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.
- Add the flour, sugar, baking powder, salt, and baking soda to a large mixing bowl and whisk to combine. Add the cold butter to the bowl, toss it to coat it in flour, and smush the pieces of butter between your thumb and index fingers using both hands. The butter should resemble coarse crumbs. Some large chunks are perfectly fine!
- Add the strawberries to the bowl and toss them to coat in flour. Pour ⅔ cup of buttermilk into the bowl and use a wooden spoon to mix the dough together until the flour is moistened and the dough starts to clump together.
- Go in with your hands to check the moisture level of the dough. If the dough is too crumbly, add more buttermilk about a tablespoon at a time until the dough is slightly sticky and can be pressed into a ball. Be careful not to add too much buttermilk. The strawberries will continue to release their juices which further moisten the dough.
- Turn the dough out onto a floured surface and pat it into a rectangle 1-inch thick. Fold the top third of the rectangle over itself then the bottom third. Rotate the dough 90 degrees, pat it back into a 1-inch thick rectangle, and repeat this process two more times for flaky layers.
- Use a 3-inch biscuit cutter or the rim of a glass dipped in flour to cut out 9 biscuits. Reshape the scraps as needed until you have 9 biscuits. If you use a smaller cutter you will get more biscuits.
- Place the biscuits on the lined baking sheet closely together and brush the tops of the biscuits with melted butter. Place the pan of biscuits in the freezer for 5 minutes. This step helps the biscuits bake up fluffy just in case the butter was warmed too much while working the dough. Bake them in the preheated oven for 17 to 20 minutes or until the tops are golden brown.
- In a small mixing bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla. Drizzle the glaze over the warm biscuits and enjoy!
Variations and Substitutions
Strawberries are just the beginning! Try some of the following in your next batch of biscuits:
- Blueberries
- Cranberries
- Peaches
- Blackberries
- Raspberries
FAQs
Buttermilk gives biscuits a delicious subtle tanginess and it helps keeps the biscuits very tender.
Biscuits are a type of quick bread and do not need any rise time before baking. They get their fluffy texture from how the fat is distributed in the dough.
All-purpose flour works best for biscuits. It typically has 10-12% protein which is perfect for making flaky, fluffy biscuits.
Pro Tips for The Best Biscuits
- Measure your flour correctly! Dipping your measuring cup into the flour packs the flour into the measuring cup and you end up adding way too much to the biscuit dough. Either weigh your flour using a kitchen scale or fluff your flour, spoon it into your measuring cup, and level it off with a knife. Adding too much flour to the dough will ruin the texture and you will end up with dry, dense biscuits.
- Make sure your baking powder and baking soda are no more than six months old! Old leavening agents can cause your biscuits to turn out hard and dense. Trust me, you do not want to end up serving hockey pucks!
- Use very cold butter. Do not let your butter sit out while you prepare the other ingredients and then cut it into the dough. You want the butter to be very cold so that when it melts into the biscuits while baking it creates little steam pockets which give the biscuits their fluffy texture.
- If you are cutting the butter into the flour with your fingers, you may even want to place the butter in the freezer for about 15 minutes beforehand so that it remains cold. I take my butter straight out of the fridge, slice it into cubes, then cut it into the flour with my fingers while working quickly, and I do not have any issues with the butter warming too much.
- Do not add too much buttermilk to the dough. If the dough is too wet, the biscuits will spread out instead of up while baking. Start with ⅔ cup of buttermilk and add more, 1 tablespoon at a time, if needed until the dough reaches the desired consistency.
- Do not overwork the dough! Once the buttermilk is added to the dough, only work the dough just until all of the flour is moistened and the dough starts to come together into a ball. Overworking the dough will result in tough biscuits instead of light and fluffy biscuits!
- Do not twist the biscuit cutter when cutting out biscuits. Twisting the cutter can seal the edges and prevent the biscuits from rising. Just press straight down and come right back up when cutting out the biscuits.
What to Serve with Strawberry Biscuits
We enjoy biscuits for breakfast, lunch, and dinner in the South so feel free to serve these biscuits with anything that feels right! Try serving these biscuits with some of the following dishes for a fun meal pairing:
- Southern Salmon Croquettes
- Cajun Shrimp and Grits
- Cajun Jambalaya Pasta
- Southern Smothered Chicken
- Louisiana Red Beans and Rice
- Oven Baked BBQ Chicken
- Southern Cheese Grits
- The Best Whipped Yogurt
- Maple Grilled Peaches
- Strawberry Sweet Iced Tea
Make-Ahead and Storing Instructions
These biscuits can be prepared a day ahead of time, wrapped in plastic wrap, and refrigerated until ready to bake. You can also wrap this dough in plastic wrap, place it in a zip-top freezer bag, and freeze it for up to 3 months.
Leftover strawberry buttermilk biscuits can be stored at room temperature for up to two days or in the refrigerator for up to a week. Wrap leftover biscuits in foil or plastic wrap.
Recommended Tools for This Recipe
- Baking sheet
- Mixing bowls
- Wooden spoon
- Whisk
- Biscuit cutter
More Southern Recipes You Will Love!
- Cajun Potato Salad
- Southern Squash Casserole
- Southern Baked Beans
- Southern Deviled Eggs
- Southern Hush Puppies
- Southern Coleslaw
- Southern Cornbread Dressing
- Oven Fried Catfish
- Cajun Smothered Chicken
- Cajun Dirty Rice with Smoked Sausage
- Sock It To Me Cake
- Hummingbird Cupcakes
- Old Fashioned Banana Pudding
📖 Recipe
Strawberry Biscuits
Ingredients
Biscuits
- 3 cups all-purpose flour - spooned and leveled
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 10 tablespoons unsalted butter - very cold, cut into small cubes
- 1 cup fresh strawberries - hulled and chopped
- ⅔ - 1 cup buttermilk - very cold
- 2 tablespoons melted butter - for brushing the tops
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon lemon juice - freshly squeezed
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.
- Add the flour, sugar, baking powder, salt, and baking soda to a large mixing bowl and whisk to combine. Add the cold butter to the bowl, toss it to coat it in flour, and smush the pieces of butter between your thumb and index fingers using both hands. The butter should resemble coarse crumbs. Some large chunks are perfectly fine!
- Add the strawberries to the bowl and toss them to coat in flour. Pour ⅔ cup of buttermilk into the bowl and use a wooden spoon to mix the dough together until the flour is moistened and the dough starts to clump together.
- Go in with your hands to check the moisture level of the dough. If the dough is too crumbly, add more buttermilk about a tablespoon at a time until the dough is slightly sticky and can be pressed into a ball. Be careful not to add too much buttermilk. The strawberries will continue to release their juices which further moisten the dough.
- Turn the dough out onto a floured surface and pat it into a rectangle 1-inch thick. Fold the top third of the rectangle over itself then the bottom third. Rotate the dough 90 degrees, pat it back into a 1-inch thick rectangle, and repeat this process two more times for flaky layers.
- Use a 3-inch biscuit cutter or the rim of a glass dipped in flour to cut out 9 biscuits. Reshape the scraps as needed until you have 9 biscuits. If you use a smaller cutter you will get more biscuits.
- Place the biscuits on the lined baking sheet closely together and brush the tops of the biscuits with melted butter. Place the pan of biscuits in the freezer for 5 minutes. This step helps the biscuits bake up fluffy just in case the butter was warmed too much while working the dough. Bake them in the preheated oven for 17 to 20 minutes or until the tops are golden brown.
- In a small mixing bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla. Drizzle the glaze over the warm biscuits and enjoy!
Notes
- Start with ⅔ cup buttermilk and more as needed, a little at a time, so that the dough is not too wet. Some brands of flour are "thirstier" than others.
- Leftover biscuits can be wrapped in plastic wrap and stored at room temperature for 2 days or in the refrigerator for up to a week.
Nutrition
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NoElle
Love love love this recipe!! I made it with some bbq ribs for dinner and am eating the leftovers FoR breakfast (took every ounce of self control to not eat every last biscuit mYself last night). I seT these up about an hour before i baked them, gReased up the cast iron skillet and then threw the WhoLe thing in the fridge. Took a few extra minutes to bake. I also dIdnt cut individual biscuits, just threw All the dough in the Pan and broke it up when it came out, very rUstic Look.
Ill be makkng these again and again anD again!
Ashley
Hi Noelle! I’m so happy you enjoyed the biscuit recipe! I love the idea of baking the dough without cutting individual biscuits ?
Sarah
Thank you so much for this recipe--we loved it!
Ashley
You are very welcome! I’m so happy you enjoyed the recipe.
Betsy Post
Hi - these biscuits look amazing and I'm going to try them for a recipe on the 4th. Question - I'd like to use the biscuits on top of a strawberry-rhubarb pie (almost like a biscuit crust). I wouldn't cook the biscuits twice obviously. Should I cook them right on the pie, say in the last 15 minutes? Typically I'd cook the pie for 35 minutes or so.
admin
Hi Betsy! Thank you so much and strawberry-rhubarb pie with these biscuits as a crust sounds amazing! This sounds very similar to a cobbler recipe I tried with a biscuit crust. The filling of the pie will actually slow down the cooking of the biscuit dough. I would recommend cooking the pie with the dough on top the entire time to avoid a doughy bottom to the crust. Keep an eye on your biscuit crust and tent with foil if you find that the biscuits are browning too quickly. I hope this helps and please let me know how it turns out.
Xoxo
Betsy Post
Thanks so much! mAking this soon.
admin
You are very welcome! Im sure your pie will turn out beautifully!