Strawberry Biscuits Recipe
If you’ve never made strawberry biscuits, you’re in for a treat! These sweet, flaky biscuits are bursting with fresh strawberry flavor and topped with a delicious drizzle. Perfect for breakfast, brunch, or a delightful snack. 🍓❤️
Ingredients:
- Biscuits:
- 2 ½ cups self-rising flour (plus extra for dusting)
- 1 stick (½ cup) unsalted butter, chilled
- 1 pint fresh strawberries, chopped into small pieces
- 2 tablespoons granulated sugar
- 2 cups whole milk
- Topping (Drizzle):
- 2 cups powdered sugar
- 4 tablespoons raspberry coffee creamer (or plain milk)
Instructions:
- Prepare the Strawberries:
- In a small bowl, add the chopped strawberries.
- Sprinkle the 2 tablespoons of granulated sugar over the strawberries.
- Gently toss to coat the strawberries in sugar and set aside. The sugar will draw out the juices from the strawberries, creating a lovely syrup.
- Make the Biscuit Dough:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, sift the self-rising flour using a whisk to ensure it’s light and free of lumps.
- Take the chilled butter and shred it using a cheese grater. This ensures the butter is evenly distributed in the dough, resulting in flakier biscuits.
- Add the shredded butter to the flour and use a pastry cutter, two forks, or your fingers to mix until the mixture becomes crumbly. The butter should be well-incorporated, resembling small pea-sized crumbs.
- Pour in the milk and gently stir until just combined. Do not overmix; overworking the dough will result in tough biscuits.
- Incorporate the Strawberries:
- Add the sugared strawberries along with their juice to the dough.
- Lightly fold the strawberries into the dough, being careful not to overmix.
- Shape the Biscuits:
- Lightly flour a clean surface and turn the dough out onto it.
- Knead the dough a few times to bring it together, but be gentle.
- Roll the dough out to about ½ inch thickness.
- Use a biscuit cutter or a round cookie cutter to cut out biscuits. Gently press straight down without twisting the cutter to ensure the biscuits rise evenly.
- Bake the Biscuits:
- Place the biscuits onto the prepared baking sheet, making sure they are close together but not touching.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Make the Drizzle:
- While the biscuits are baking, prepare the topping by mixing the powdered sugar and raspberry coffee creamer (or milk) in a small bowl. Stir until smooth. The consistency should be thick but pourable.
- Finish and Serve:
- Once the biscuits are done baking, remove them from the oven and let them cool slightly on a wire rack.
- Drizzle the prepared topping over the warm biscuits.
- Serve and enjoy these delightful strawberry biscuits while they’re still warm!
Tips:
- For an extra burst of flavor, you can add a touch of vanilla extract to the drizzle.
- If using frozen strawberries, thaw them completely and drain any excess liquid before using.