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Fluffy, mile-high buttermilk biscuits are packed with fresh strawberries and topped with sweet honey butter. These strawberry biscuits are sure to become your new favorite breakfast!
Last year I shared a recipe for blueberry biscuits, and I’m not exaggerating when I say that I think about that recipe all of the time. It’s seriously that good.
So when strawberry season started to roll around this year, I obviously decided that it was time to turn those blueberry biscuits into strawberry biscuits.
I know, my job is so hard, but someone’s gotta do it! 😉
Lucky for all of us, these strawberry biscuits turned out just as great as the originals. So now you can choose your favorite berry to use in these sweet, fluffy, buttery biscuits!
Fluffy strawberry biscuits
I love rolled biscuits (such as sweet potato biscuits), but my favorite biscuits to make are simple drop biscuits. Whether they’re cheesy sausage biscuits or classic bisquick biscuits, they’re easy and do not disappoint.
So get excited when I tell you that these strawberry biscuits are even easier to make because you don’t even have to drop the dough onto a sheet pan.
That’s right, you just spread the dough into a buttered 8×8-inch pan, then make some quick score lines that we’ll use to cut the biscuits apart later. No cutters or rolling pins necessary.
These biscuits bake up super tall and fluffy, with pieces of fresh strawberries throughout. The biscuits themselves are lightly sweet, so they become absolutely perfect when you top them with a luscious honey butter.
Make these on a weekend alongside some cheesy scrambled eggs and some million dollar bacon, maybe throw in some strawberry mimosas, and you’ve got a breakfast that cannot be beat.
How to make this strawberry biscuit recipe
These mile-high strawberry biscuits are super impressive, but they’re not hard to make. Everyone is going to be asking you for this recipe!
Ingredients you’ll need
To make the biscuit dough, you will need:
- 11 tablespoons cold unsalted butter (divided use)
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 1/4 teaspoons fine sea salt
- 1 1/2 cups chopped fresh strawberries
- 1 2/3 cups cold buttermilk
Before you start baking, make sure you know how to measure flour correctly so that your biscuits turn out perfect every time.
Buttermilk helps make these biscuits fluffy and keeps them tender. It also gives them that signature tangy flavor that we love in a good buttermilk biscuit.
Fresh strawberries are the way to go in this recipe. Frozen strawberries really don’t work in this recipe, unfortunately.
The baked strawberry biscuits get topped with a simple honey butter before slicing and enjoying. To make that, you will need:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
We are going to melt the butter with the honey, so don’t worry about making sure the butter is a certain temperature.
Making these biscuits
Instead of greasing the baking pan for these biscuits with nonstick spray, we’re going to butter the pan.
Preheat the oven to 400°F. While the oven is preheating, add 1 tablespoon of the butter to an 8×8-inch pan and set it in the oven for a few minutes, just until the butter is melted.
Once the butter has melted, brush it across the bottom and up the sides of the pan, then set the pan aside.
Cut the butter into small pieces, then set it back in the refrigerator for now.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and use your fingertips to smash the it into flat, irregular pieces.
Add the diced strawberries and gently toss to combine, then stir in the buttermilk until no dry pockets of flour remain. You will end up with a very sticky dough.
Spread the dough into the buttered pan, making sure to get it all the way into the corners.
Spray a bench scraper or dough blade with nonstick spray and score the dough into 9 squares, but don’t separate the dough.
Bake the strawberry biscuits for 40-45 minutes, until the tops are golden brown and a paring knife inserted into the center biscuit comes out clean. Let the biscuits cool for 5 minutes while you prepare the honey butter.
Microwave the butter, honey, and salt for 30-60 seconds, just until the butter is melted.
After 5 minutes, turn the biscuits out of the pan and brush the tops with the honey butter. Cool for another 10 minutes on a wire rack before slicing along the score marks with a large, serrated knife.
Serve warm with additional butter and honey if desired.
Storage tips
These strawberry biscuits are best served the day they are made. They are incredible when served fresh out of the oven, but are still great even after they have cooled.
If you have leftovers, I recommend wrapping the biscuits in foil and storing at room temperature for up to 1 day.
I suggest warming leftover biscuits before enjoying them. Warm unwrapped biscuits in the microwave for about 30 seconds or leave them wrapped in foil and place them in a toaster oven or low oven for a few minutes to warm them through.
Frequently asked questions
If you’re out of buttermilk, check out my post on how to make buttermilk using ingredients you already have on hand. Any of these methods will work for this strawberry biscuit recipe.
If it’s not accessible for you to work the butter in with your fingers, you can cut the butter into the dry ingredients using a pastry cutter or even a food processor instead. Work the butter in until the mixture looks like a coarse meal with a few pea-sized pieces of butter throughout.
You could also grate the butter using the large holes of a box grater and work the butter into the dry ingredients with your fingertips or a fork.
Yes, a 9×9-inch pan will work fine for this recipe. Keep in mind that the biscuits won’t be quite as tall, so you may need to reduce the baking time by a couple of minutes.
Strawberry Biscuits
Equipment
Ingredients
For the biscuits:
- 11 tablespoons unsalted butter cold, divided use
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons fine sea salt
- 1 ½ cups chopped fresh strawberries
- 1 ⅔ cups cold buttermilk
For the honey butter:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions
- Preheat the oven to 400°F. Place 1 tablespoon of the butter in (1) 8×8-inch baking pan and place it in the oven for about 3-5 minutes while the oven preheats. Once the butter is melted, brush it across the bottom and up the sides of the pan. Set aside.
- Cut the remaining butter into small pieces. Keep cold until you are ready to use it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces; toss in the flour mixture, then use your fingertips to smash the butter into flat, irregular pieces.
- Add the strawberries and toss to combine. Gently stir in the buttermilk until no dry pockets of flour remain.
- Transfer the dough to the prepared baking pan. Use a spatula to spread the dough evenly across the pan, including into the corners.
- Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares, but do not separate.
- Bake for 40-45 minutes or until the tops of the biscuits are browned and a paring knife inserted into the center biscuit comes out clean. Let the biscuits cool for 5 minutes.
- Prepare the honey butter: In a small microwave-safe bowl, combine the butter, honey, and salt. Microwave until the butter is melted, 30-60 seconds, and stir to combine.
- After the biscuits have cooled for 5 minutes, turn them out onto a baking sheet, then flip them back onto a wire rack (they should be top-side up again). Brush the tops with all of the honey butter. Cool for an additional 10 minutes before using a serrated knife to cut the biscuits along the scored marks. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
