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These strawberry biscuits are flaky, buttery, and absolutely delicious, topped with a vanilla glaze. Inspired by Popeyes but way better, I love making them in the summer when fresh strawberries are at their best.

In case you are new here, I LOVE making biscuits. In fact, making flakey buttermilk biscuits were the first thing that I mastered when I started baking. I like to think that these are if you made a condensed version of my strawberry shortcakes biscuits. Let’s get started.
Ingredients You’ll Need to Make these Strawberry Biscuits
- Strawberries. I like them to be ripe. But not too ripe or they’ll bleed into the biscuit dough.
- Sugar. We’re using a teeny bit of sugar in the dough itself.
- Vanilla. I like to use my homemade vanilla extract. But I also used one of the extra vanilla beans inside and scraped it.
- Butter. I like using unsalted butter so I can control the salt content.
- Buttermilk. It gives these biscuits a tender and delicious texture.
- Egg. Some people don’t use eggs in biscuits but I find it to add a richness to it. This post from Food52 testing out eggs in biscuits uses my recipe as an example!
For the rest of the ingredients, plus exact measurements, please see the recipe index card below!
How to Make Strawberry Biscuits
- Whisk dry ingredients together: all-purpose flour, baking powder, baking soda and salt.
- Using a box grater, shred the butter into the bowl. And transfer to the freezer for 10 minutes. We want everything cold.
- Press the butter into the flour mixture until it resembles tiny bits.
- Toss the diced strawberries into the flour mixture.
- Whisk the egg with the buttermilk.
- Pour the buttermilk in the bowl with the flour and gently mix until a dough forms.
- Roll it out into a 3/4-inch thick square.
- Stamp out biscuits using a 2 1/2 or 3-inch cutter. Transfer to the freezer to chill for 15 minutes and then bake.
- Brush with egg wash and then bake.
- Whisk together the vanilla glaze and drizzle on top when the biscuits come out of the oven.
Tips and Tricks
- Cold everything. Everything should be straight from the fridge. This ensures that there are small pockets of cold butter so that the biscuits will expand and be extra fluffy and flakey.
- Don’t twist your cutter. You want to stamp the biscuit cutter down and lift the entire thing up. Twisting the cutter will seal the sides and prohibit proper rise in the biscuits.
- Brush the tops with egg wash. I tested these two ways: with a buttermilk brush and an egg wash. And loved the crust (and beautiful color) the egg wash gave.
- Before baking, freeze the biscuits. You want a really chilled biscuit. So before baking, I like to stick the biscuits in the freezer to chill for at least 15 minutes.
Recipe FAQs
It shouldn’t be with these measurements below, but as I’m mixing the dough, if I find it to be a bit dry, you can add a tablespoon of extra buttermilk at a time.
It’s very hard to detect the flavor of baking powder in cakes or cookies but I find that in biscuits it can leave a very metallic flavor which I don’t love. I always bake with aluminum-free baking powder.
Assemble the biscuit dough, stamp them out. And then place them in the freezer for about 40 minutes, until very solid. Transfer them to a freezer-safe container or bag. Label them and freeze them for up to six months.
More Strawberry Recipes
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Strawberry Biscuits
Equipment
- 1 spatula
- 1 3-inch biscuit cutter
- 1 half baking sheet
- 1 pastry brush
Ingredients
Strawberry Biscuits:
- 4 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 1/2 cup unsalted butter, straight from the fridge
- 1 cup buttermilk + 2 tablespoons, cold and straight from the fridge
- 1 large egg
- 2 cups diced strawberries, (from about 10 strawberries)
- 1 egg for egg wash
Glaze:
- 1 cup powdered sugar
- 1 scraping of 1/2 of vanilla pod
- 2 teaspoons milk of choice, (I used oat milk from my fridge)
- Flakey sea salt, for topping
Instructions
To Make the Strawberry Biscuits:
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt. Using a cheese box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
- Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and buttermilk. Transfer both to the refrigerator.
- Grab the bowl out of the freezer, and gently break up the butter and combine with the flour. I like to press the butter into the flour using my hands. The flour should go from white to a pale yellow when all the butter is incorporated throughout.
- Pour in the diced strawberries and gently toss. We want all the strawberries to be covered in the flour.
- Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Roll the dough into a 3/4-inch thickness.
- Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet and stick it in the freezer for 15 minutes. We want them super cold.
To Bake the Biscuits
- Preheat the oven to 400F. After the biscuits are cold, whisk the egg and a tablespoon of water together to create the egg wash and bake in oven for about 13-15 minutes, until tall and medium golden brown.
To Make the Vanilla Glaze:
- In a medium bowl, whisk together the powdered sugar, vanilla bean, pinch of salt and milk. It should be thick but pourable!
To Assemble the Biscuits:
- When the biscuits come out of the oven, immediately pour the glaze on top of the biscuits. Serve warm.
Notes
- Cold everything. Everything should be straight from the fridge. This ensures that there are small pockets of cold butter so that the biscuits will expand and be extra fluffy and flakey.
- Don’t twist your cutter. You want to stamp the biscuit cutter down and lift the entire thing up. Twisting the cutter will seal the sides and prohibit proper rise in the biscuits.
- Brush the tops with egg wash. I tested these two ways: with a buttermilk brush and an egg wash. And loved the crust (and beautiful color) the egg wash gave.
- Before baking, freeze the biscuits. You want a really chilled biscuit. So before baking, I like to stick the biscuits in the freezer to chill for at least 15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.