Strawberry Biscuits with Fresh Strawberry Glaze
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.6 out of 5 stars
(10)
Ingredients
10 biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 teaspoon pure vanilla extract
- 1 cup chopped strawberries
- Turbinado sugar, for sprinkling on the biscuits
- For the strawberry glaze:
- 1/4 cup chopped strawberries
- 1 cup confectioner’s sugar
- 1/2 tablespoon heavy cream or whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
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Preparation
Step 1
Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
Step 3
In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
Step 4
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the chopped strawberries.
Step 5
Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
Step 6
Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
Step 7
Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
Step 8
While the biscuits are cooling, make the strawberry glaze. Place the ¼ cup of strawberries in a blender or food processor and puree until smooth. Transfer the strawberry puree to a medium bowl. Add the confectioner’s sugar and whisk until combined. It will be thick. Add the heavy cream (or milk), vanilla, and almond extract. Whisk until smooth.
Step 9
Drizzle the strawberry glaze over the cooled biscuits. Enjoy!
Step 10
Save recipe for the next time?
Chef's notes
Homemade biscuits are best the day they are made, but you can store them in an airtight container on the counter for up to 2 days.
To freeze:
Let the biscuits cool completely and make sure the glaze is set. Place in a freezer bag or freezer container and freeze for up to 2 months. Thaw and enjoy! You can also freeze the biscuits without the glaze, thaw, and then make the glaze. Drizzle over biscuits and serve!
