Strawberry Biscuits
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!
Servings 9
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) 8x8-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
If smashing the butter with your fingers is inaccessible for you, feel free to work the cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse meal.
Adapted from blueberry biscuits