Description
Soft, buttery biscuits studded with fresh strawberries and finished with a sweet vanilla glaze, perfect for breakfast, brunch, or a light dessert.
Ingredients
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar, plus more for sprinkling
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1 tablespoon melted butter, optional
Glaze:
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into the flour mixture until coarse crumbs form.
- Stir in cold buttermilk and vanilla until just combined; dough will be sticky.
- Gently fold in diced strawberries without overmixing.
- Turn dough onto a floured surface and roll to 1-inch thickness. Cut biscuits with a cutter; re-roll scraps once if needed. Chill dough 10–15 minutes if too soft.
- Place biscuits 1/2 inch apart on the baking sheet. Brush with melted butter and sprinkle with sugar if desired.
- Bake 14–17 minutes until golden. Cool slightly.
- For glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits.
Notes
- Keep ingredients cold and handle dough minimally for fluffier biscuits.
- Frozen strawberries can be used; add them frozen to avoid excess moisture.
- For citrus flavor, add lemon zest to the dough.
- Unglazed biscuits can be frozen for up to 2 months; thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 14–17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 13g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
