Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1/2 cup (113 g) unsalted butter, very cold, cubed
- 3/4 cup (180 ml) cold buttermilk
- 1 tsp vanilla extract
- 1 cup (25 g) freeze-dried strawberries, lightly crushed (or 3/4 cup / 110 g sweetened dried strawberries, chopped)
- 2 tbsp (28 g) unsalted butter, melted (for brushing)
- 1 cup (120 g) powdered sugar
- 2 tbsp (40 g) strawberry jam
- 1–2 tbsp (15–30 ml) milk or buttermilk (for glaze)
- 1 tsp lemon juice
- Pinch of salt (for glaze)
Do This
- 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
- 2. Whisk flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until pea-sized.
- 3. Toss in strawberry bits. Stir in cold buttermilk + vanilla just until a shaggy dough forms.
- 4. Pat into a 3/4-inch thick rectangle. Fold in thirds, turn, and pat again; repeat once more.
- 5. Cut 8 biscuits (about 2 1/2 inches wide). Chill 10 minutes, then bake 12–14 minutes.
- 6. Brush hot biscuits with melted butter. Whisk glaze; brush on warm biscuits (1–2 coats).
Why You’ll Love This Recipe
- Tender, flaky layers: A simple fold-and-pat method creates that classic biscuit pull-apart texture.
- Real strawberry flavor: Strawberry bits baked right in, plus a jam-kissed glaze for sweet-tart balance.
- Bakery-style finish at home: A buttery brush and a glossy glaze make them look (and taste) like a treat.
- Fast dessert biscuit: No yeast, no mixer, and you’re eating warm biscuits in under an hour.
Grocery List
- Produce: 1 lemon (for 1 tsp juice; optional but recommended)
- Dairy: buttermilk, unsalted butter, milk (or extra buttermilk for glaze)
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, strawberry jam, freeze-dried strawberries (or sweetened dried strawberries)
Full Ingredients
Strawberry Biscuit Dough
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (12 g) baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 1 cup (25 g) freeze-dried strawberries, lightly crushed into bite-size bits (recommended for best texture)
- Alternative: 3/4 cup (110 g) sweetened dried strawberries, chopped (slightly chewier but still delicious)
- 3/4 cup (180 ml) cold buttermilk
- 1 teaspoon vanilla extract
Butter Finish
- 2 tablespoons (28 g) unsalted butter, melted (for brushing hot biscuits)
Strawberry Glaze
- 1 cup (120 g) powdered sugar, sifted if lumpy
- 2 tablespoons (40 g) strawberry jam (seedless or regular)
- 1 to 2 tablespoons (15 to 30 ml) milk or buttermilk (use more for a thinner, brushable glaze)
- 1 teaspoon lemon juice (brightens the strawberry flavor)
- Pinch of salt (helps the fruit taste pop)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Place a rack in the center of the oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper.
Why parchment? The glaze can drip, and parchment makes cleanup easy while preventing sticking.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This quick whisk helps the biscuits rise evenly and keeps the crumb tender.
Step 3: Cut in the cold butter
Add the cold cubed butter to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with plenty of pea-size pieces (some larger flakes are great).
Important: If the butter feels soft or starts to melt, put the bowl in the freezer for 5 minutes before continuing. Cold butter is the key to flaky layers.
Step 4: Add strawberry bits, then buttermilk and vanilla
Sprinkle in the freeze-dried strawberry bits and toss to coat them in the flour mixture. Coating helps keep the fruit distributed instead of clumping.
In a small cup, stir together the cold buttermilk and vanilla extract. Pour it into the bowl and stir gently with a fork or spatula just until a shaggy dough forms and there are no large dry patches. Avoid overmixing; the dough should look rustic and a little messy.
Step 5: Fold for flaky layers
Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a rectangle about 3/4 inch thick (roughly 8 x 5 inches).
Fold the dough into thirds like a letter: fold one short end to the center, then fold the other short end over the top. Rotate the dough 90 degrees, gently pat back into a 3/4-inch thick rectangle, and repeat the fold one more time (for a total of 2 folds).
This folding builds distinct layers without kneading, which keeps the biscuits tender.
Step 6: Cut, chill, and bake
Pat the dough to a final thickness of 3/4 inch. Use a 2 1/2-inch biscuit cutter to cut 8 biscuits. Press straight down (do not twist), which helps them rise higher.
Arrange biscuits on the prepared baking sheet with the sides just barely touching for softer edges, or spaced 1 inch apart for crisper sides.
Chill the tray in the freezer for 10 minutes (this firms the butter and improves flakiness), then bake at 425°F (218°C) for 12–14 minutes, until tall and golden on top.
Step 7: Butter and glaze while warm
As soon as the biscuits come out of the oven, brush the tops with 2 tablespoons (28 g) melted butter.
Make the glaze: in a bowl, whisk powdered sugar, strawberry jam, 1 tablespoon (15 ml) milk or buttermilk, lemon juice, and a pinch of salt until smooth. If you want a more brushable glaze, whisk in up to 1 additional tablespoon (15 ml) milk/buttermilk.
Brush glaze over the warm biscuits. For a thicker, more “Popeyes-style” look, let the first coat set for 5 minutes, then brush on a second thin coat.
Pro Tips
- Use freeze-dried strawberries for the cleanest layers: They add big strawberry flavor without extra moisture that can weigh down the dough.
- Don’t twist the biscuit cutter: Twisting can seal the edges and reduce rise.
- Chill before baking: That 10-minute freezer rest is a small step that makes a noticeable difference in height and flake.
- Keep mix time short: Stir only until the dough comes together; overmixing makes biscuits tough.
- Glaze consistency matters: Thicker glaze sits on top like icing; thinner glaze soaks in slightly and tastes more like a donut glaze. Either is great.
Variations
- Strawberry-lemon biscuit: Add 1 teaspoon lemon zest to the dry ingredients and swap the glaze liquid to all lemon juice (use 1 1/2 teaspoons lemon juice + 1–2 tablespoons milk).
- Strawberries and cream: Add 1/3 cup (55 g) white chocolate chips to the dough with the strawberry bits.
- Extra-fruity glaze: Replace the strawberry jam with 2 tablespoons (30 g) strawberry preserves (chunky) and whisk thoroughly; add an extra teaspoon of milk if needed.
Storage & Make-Ahead
Best fresh: These are at their peak warm the day they’re baked.
Store: Keep cooled biscuits in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store in the refrigerator up to 4 days (the fridge can slightly dry them out).
Reheat: Warm in a 300°F (150°C) oven for 6–8 minutes or until just heated through. If you want them glossy again, add a tiny fresh brush of glaze after warming.
Make-ahead (unbaked): Cut the biscuits, place on a parchment-lined tray, and freeze until solid (about 1 hour). Transfer to a freezer bag and freeze up to 2 months. Bake from frozen at 425°F (218°C) for 14–16 minutes.
Make-ahead glaze: Mix and refrigerate up to 5 days. Bring to room temperature and whisk (add a few drops of milk if it thickens).
Nutrition (per serving)
Approximate, based on 1 glazed biscuit (1/8 of recipe): 330 calories; 13 g fat; 49 g carbohydrates; 2 g fiber; 21 g sugars; 5 g protein; 520 mg sodium.
