Strawberry Biscuits
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.
Servings: 12
Cost: $9
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
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.
Nutrition
Calories: 427kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 555mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 729IU | Calcium: 164mg | Iron: 2mg
