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.
Course
Breakfast, Snack
Cuisine
Southern American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings16biscuits
Calories140kcal
AuthorDanielle Cushing
Ingredients
2 1/2cupsflour,divided (and more, if needed)*
2teaspoonsbaking powder
2cupsstrawberries,*cut into small pieces
1/2cupbutter,frozen
1cupbuttermilk
1tablespoonbutter,melted
Instructions
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.
Recipe Notes
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.