There’s just something special about warm, buttery Strawberry Biscuits fresh from the oven. Made with tangy buttermilk and juicy strawberries, these tender biscuits are perfect for spring brunch, weekend mornings, or anytime you're craving a little Southern comfort with a fruity twist. Whether you enjoy them plain, glazed, or with a pat of butter, they’re a sweet and simple treat you'll come back to again and again.
Before You Bake, Read This!
💬 The Vibe: Flaky, buttery biscuits studded with fresh strawberries, like shortcake meets Southern brunch.
🔑 What You Gotta Know: Use cold butter and dry chopped strawberries. Mix gently, overworking the dough makes tough biscuits.
🍴 Best Bite Alert: Bake the biscuits close together so they rise high and stay tender. It’s a game-changer.
Why You'll Love This Recipe
- Seasonal Delight: Perfect for utilizing fresh, in-season strawberries.
- Versatile Serving Options: Enjoy them with breakfast staples like bacon and eggs, or transform them into a dessert with whipped cream or a drizzle of honey.
- Balanced Flavors: The combination of savory biscuit and sweet strawberry offers a unique and satisfying taste.
- Comfort Food Classic: Warm biscuits are the epitome of comfort food, bringing a homemade touch to any meal.
Ingredients You'll Need
- All-Purpose Flour - Provides the base structure for the biscuits.
- Baking Powder - Ensures a light and fluffy texture.
- Granulated Sugar - Adds a subtle sweetness.
- Cream of Tartar - Enhances the rise and texture.
- Kosher Salt - Balances the flavors.
- Cold Butter - Creates flaky layers.
- Large Egg - Adds richness and helps bind the dough.
- Buttermilk - Contributes to the tender crumb and tangy flavor.
- Fresh Strawberries - The star ingredient, providing bursts of sweetness.
👉🏾 See the recipe card below for exact quantities and full instructions.
Equipment Needed
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Pastry blender or large fork
- Rolling pin
- Biscuit cutter or sharp knife
- Baking dish or sheet lined with parchment paper
How to Make Strawberry Biscuits
Preheat your oven to 450°F and line a baking dish with parchment paper or spray it with nonstick spray. In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt.
Use a pastry blender or fork to cut in the cold butter until the mixture looks crumbly with pea-sized bits of butter.
In a separate bowl, whisk together the buttermilk and egg. Pour the wet mixture into the dry and stir until a shaggy dough forms, but don’t overmix. Gently fold in the chopped strawberries.
Turn the dough out onto a floured surface and roll it into a square about 1-inch thick. Cut into biscuits using a biscuit cutter or sharp knife and place them in the prepared dish, close together.
Brush the tops with a little buttermilk. Bake for 10 to 15 minutes, or until the tops are golden brown.
Serve warm with butter or glaze. Enjoy!
Recipe Variations
- Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy twist.
- Vanilla Glaze: Whisk ½ cup powdered sugar with 1 tablespoon milk and ½ teaspoon vanilla extract. Drizzle over warm biscuits.
- Berry Swap: Sub in blueberries or chopped peaches for a seasonal spin.
- Sweet & Savory: Slice and serve with whipped honey butter or a smear of cream cheese.
Serving Suggestions
These biscuits are versatile and can be served in various ways:
- Savory Breakfast: Pair with cheesy grits and salmon patties for a hearty meal.
- Sweet Treat: Top with whipped cream and additional strawberries for a delightful dessert.
- Snack Time: Enjoy with a cup of tea or coffee for a comforting snack.
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Storage Tips
- Refrigeration: Store cooled biscuits in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze baked or unbaked biscuits in a freezer-safe container for up to 1 month.
- Reheating: Warm in the oven at 300°F until heated through, or use a microwave or air fryer for a quicker option.
Frequently Asked Questions
Yes, but thaw them first and pat them completely dry. Too much moisture will make the dough gummy.
You can try using a 1:1 gluten-free flour blend, but results may vary. Make sure it includes xanthan gum for structure.
Keep them in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in the oven or air fryer to revive that fresh-baked texture.
Yes! Prep and cut the biscuits, then refrigerate on a parchment-lined tray for up to 24 hours before baking.
More Delicious Bread Recipes to Try
- Cheddar Herb Biscuits
- Cream of Tartar Biscuits
- White Chocolate Raspberry Muffins
- Chicken Alfredo Biscuit Pizza
- Mayo Biscuits
- Old Fashioned Yeast Rolls
If you try these Homemade Strawberry Biscuits, let me know how they turn out! Leave a comment and rating below, or tag me on Instagram @simplylakita. I love seeing your creations. Don’t forget to subscribe to the newsletter so you never miss a new recipe!
📖 Recipe
Homemade Strawberry Biscuits
Video
Equipment
- 1 pastry cutter or large fork
- 1 large mixing bowl
- 1 baking sheet or baking dish
Ingredients
- 3 cups all-purpose flour, plus extra
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¾ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ¾ cup cold butter, shredded
- 1 cup buttermilk, plus extra
- 1 large egg
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 450°F and line a baking dish with parchment paper or spray it with nonstick spray.
- In a large bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons granulated sugar, ¾ teaspoon cream of tartar, and ½ teaspoon kosher salt.
- Use a pastry blender or fork to cut in the ¾ cup cold butter until the mixture looks crumbly with pea-sized bits of butter.
- In a separate bowl, whisk together the 1 cup buttermilk and 1 large egg.
- Pour the wet mixture into the dry and stir until a shaggy dough forms, but don’t overmix. Gently fold in the 1 cup chopped strawberries.
- Turn the dough out onto a floured surface and roll it into a square about 1-inch thick.
- Cut into biscuits using a biscuit cutter or sharp knife and place them in the prepared dish, close together.
- Brush the tops with a little buttermilk. Bake for 10 to 15 minutes, or until the tops are golden brown.
- Serve warm with butter or glaze. Enjoy!
Notes
- Keep your butter cold – That’s the key to flaky biscuits. If it starts to melt while mixing, pop the dough in the fridge for 10 minutes before rolling.
- Don’t overwork the dough – Mix just until everything comes together. Overmixing = tough biscuits.
- Use dry strawberries – After chopping, blot them with a paper towel to keep the dough from getting too wet.
- Change up the fruit – Swap the strawberries for blueberries, blackberries, or chopped peaches for a seasonal twist.
- Add a little citrus – A teaspoon of lemon zest in the dough makes the berries pop.
- Glaze it up – Drizzle warm biscuits with a quick glaze (powdered sugar + milk + vanilla) for a sweet finish.
Original post date 04/03/2024. Updated 05/26/2025.
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