Southern-Style Strawberry Buttermilk Biscuits will melt in your mouth and crumble in your hands. Just-sweet-enough roasted strawberries add a juicy burst of flavor that will keep you searching for more. This recipe is simple, easy, and quick.
Do you ever just get hung up on something? Every once in a while, I just can’t let something go. Recently, it was Southern-Style Strawberry Buttermilk Biscuits. Do you know how many times I made this recipe to get them right? Two. (Yep, just two. I’m being dramatic.) But I thought about these biscuits two million times.
The first time I made Southern-Style Strawberry Buttermilk Biscuits, I used the dough recipe from Southern-Style Apple Pie Biscuits. Seems like the easy route, right? Wrong.
An honest-to-goodness Southern biscuit is so simple: butter, buttermilk, and flour. A really good buttermilk biscuit reminds me of home and gets me all nostalgic for The Biscuit Factory and all these Southern eateries with to-die-for biscuits that I will probably taste again because it’s possible I might never set foot in my little long-lost hometown of High Point, NC, ever again, and even if I did, would I even recognize the town that has changed so much? But I would at least recognize the food. Food is memories. One bite of Southern buttermilk biscuit and my formative high school years (and my young metabolism that allowed me to eat biscuits the size of my head on the reg) come flooding back.
Anyway, those Southern-Style Apple Pie Biscuits are PHENOMENAL. The caveat? They are so moist and flaky that they need to bake in a muffin tin. My first try with Southern-Style Strawberry Buttermilk Biscuits, I simply dropped the dough onto parchment and they spread out flat like muffin tops in the oven except they were really biscuit tops and don’t you worry, I ate them all, but I couldn’t be taking photographs of flat biscuits. This little kink may also have had something to do with expired self-rising flour, which I used against my better judgement (read: lazy, cheap) and which probably had zero rising properties anymore.
So round two: I added a little baking powder and I added a little more flour and I rolled my biscuits out and stood them up to inflate and rise and I opened the oven every few minutes to watch that deep red and the ever-so-subtle blues and purples seep from the strawberries between the biscuits and onto the parchment and my mouth salivated at the thought of Southern-Style Strawberry Buttermilk Biscuits in my belly.
And then I ate. Or cooled and photographed and ate. And then microwaved and ate. And then added a schmear of butter, microwaved, and ate. I got intimate with them, friends. And here is what I discovered:
There are two parts to this biscuit:
- The fluffy buttermilk part. The essential part. The part that makes it a proper biscuit. It kind of wants to fall apart – there are definitely light flakes and crumbles falling from the biscuit and softly landing on my plate. I’m sort of happy about it because that’s what a true Southern buttermilk biscuit should do, but I’m sort of sad because I’m having to pick these crumbs up one at a time and eat them. NO CRUMB LEFT BEHIND!
- The soft, cooked strawberry part. It adds just that extra bit of depth. You’re eating flaky, buttery biscuit and just when you start to reach for your glass of milk, you hit a strawberry and WHAM! The juicy, just sweet enough, roasted berry cleanses your palate and you want to eat more biscuit and search for more berries.
So in the past two weeks, I’ve made and eaten two batches of Southern-Style Strawberry Biscuits, albeit they were just a tiny bit different from each other. (I also ate a batch of Southern-Style Paleo Biscuits, but more on that later). And I can honestly say that I’m not sad, not sad at all, about the amount of buttermilk biscuits ingested.
Strawberry Buttermilk Biscuits
Strawberry Buttermilk Biscuits will melt in your mouth and crumble in your hands. Just-sweet-enough roasted strawberries add a juicy burst of flavor that will keep you searching for more. This recipe is simple, easy, and quick.
- 2 1/2 cups flour, divided (and more, if needed)*
- 2 teaspoons baking powder
- 2 cups strawberries,* cut into small pieces
- 1/2 cup butter, frozen
- 1 cup buttermilk
- 1 tablespoon butter, melted
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together 2 cups flour and baking powder. Add strawberries and toss until well-coated with flour. Using the large holes of a cheese grater, grate frozen butter into the flour mixture. Using your hands, combine butter with flour and strawberry mixture until the dough is coarse and crumbly. Stir in buttermilk to make a wet, sticky dough.
Turn dough out on a well-floured surface. Gently knead in remaining flour until dough is no longer sticky and holds its shape. Press into a 1-inch thick rectangle and cut dough into 16 square or rectangular biscuits. Place the biscuits on the parchment paper, leaving some room between them for even cooking.
Brush the top of each biscuit with melted butter and bake 15-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Add extra flour if needed until your dough will hold its shape.
If your strawberries aren't particularly sweet, feel free to toss them in a tablespoon or two of white sugar before adding them to your dough.