These Strawberry Drop Biscuits are as easy as they are delicious. Bursting with sweet and tangy strawberry flavor, with a light and fluffy texture, these muffins are perfect for breakfast or afternoon tea.
Drop biscuits are the perfect recipe for anyone wanting to bake, regardless of your skill level. They make a delicious breakfast or dessert. So long as you follow the basic steps you should have solid results. The benefit of making these strawberry biscuits is there's no kneading, folding and cutting like in traditional biscuits. You simply mix together the ingredients, scoop out the dough and plop onto a baking sheet.
Ingredients that Matter
These simple strawberry biscuits feature a handful of pantry staples with a few ingredients that may require a stop at the grocery store:
- Strawberries. It wouldn't be strawberry biscuits without strawberries! And for this recipe we prefer fresh or frozen. The sweeter (and riper) the better. Be sure to chop the strawberries into small pieces so they'll incorporate easily into the dough.
- All-Purpose Flour. Basic flour is perfect for these biscuits. You could use half all-purpose and half whole wheat if you want to make these biscuits a little healthier.
- Buttermilk. We love the tang from the buttermilk in our biscuits, especially these sweet drop biscuits. You could swap in equal amounts of whole milk or (even better) half whole milk and half heavy cream. Add a squeeze of lemon juice to mimic the tang of buttermilk (it won't be quite the same).
- Baking Powder and Baking Soda. This recipe has both baking powder and baking soda. The baking powder gives these biscuits a light and airy texture while the baking soda encourages browning.
- Sugar. The sugar brings out the natural sweetness of the strawberries and helps make for a crispy exterior to the biscuits.
- Butter. Use regular unsalted butter (salted butter would make these biscuits too salty). Make sure the butter is frozen (we'll explain why below).
How to Make Strawberry Biscuits
These biscuits are made simply by cutting butter into the flour mixture, adding the chopped strawberries then the buttermilk. Scoop the dough onto a baking sheet and bake until golden brown. Here's how it comes together.
- Start by whisking together the flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside.
- Grate frozen butter using the large holes of a box grater. Grating the butter makes it easy to incorporate into the flour mixture.
- Add the butter to the flour mixture and gently toss until well incorporated.
- The mixture should be pebble size. There is no need to work the mixture into a finer size.
- Next, add chopped strawberries to the middle of the flour mixture.
- Gently fold in the strawberries then make a well in the middle and pour in the buttermilk. Gently stir with a fork or spatula about 15 times just until combined. Do not overmix.
- Scoop out the dough onto a parchment-lined baking sheet (about 3 tablespoons per portion; use a medium ice cream/cookie scoop, if you have one). Bake in a 425°F oven until golden brown, about 15 minutes.
- Cool for 5 minutes then transfer to a wire rack and cool another 10 minutes before serving.
Storage and Serving
Store leftover strawberry biscuits in an airtight container, either at room temperature or in the refrigerator, for up to three days. We don't recommend freezing these biscuits. We do, however, recommend warming in a toaster oven until hot.
Serve with some room temperature butter, strawberry jam, whipped cream or more fresh strawberries.
You can also top with a simple icing made from powdered sugar, a drop of vanilla extract and a squeeze of lemon juice until thick but spoonable. Drizzle over the biscuits.
Adam's Pro Tips
- Freezing the butter makes it easier to grate. Plus, it's important the butter in the biscuits is very cold before cooking in a hot oven to encourage browning and to give lift to the biscuits.
- If you need to step away from this recipe at any time, place all the ingredients in the refrigerator.
- Be sure the strawberries are cut into small pieces so it mixes well into the biscuit dough.
Strawberry Season
While you can make these biscuits using frozen strawberries (be sure to thaw and drain them well), it's best with fresh and very ripe berries. Strawberry season typically runs late spring to early summer, depending on where you live. Here in Vermont we often go strawberry picking for Father's day.
So what else can you make with fresh strawberries? Try a make-ahead strawberry and almond baked oatmeal breakfast. Or add them to a blender for a frosty blackberry strawberry banana smoothie. We often use berries in savory dishes, as well, like this strawberry and goat cheese salad. And you can't go wrong finishing a meal with our easy strawberry crumble, which is both gluten- and dairy-free.
FAQ
We recommend using fresh strawberries to make these biscuits. However, you can use frozen in a pinch. Be sure to thaw them first, drain and dry well with paper towels before stirring into the biscuit dough.
Yes! If using self rising flour instead of all-purpose flour, do not add the salt or baking powder as self rising flour comes with the leavener and salt already added.
We recommend using buttermilk for the texture and flavor. In a pinch you can swap in whole milk or a mixture of milk and heavy cream. Add a squeeze of lemon juice to mimic the tang of buttermilk.
More Desserts
Looking for other dessert recipes like this? Try these:
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Recipe
Strawberry Drop Biscuits
- Total Time: 35 min.
- Yield: About 16 biscuits 1x
Description
These Strawberry Drop Biscuits are as easy as they are delicious. Bursting with sweet strawberry flavor, light and fluffy, and slightly sweet and tangy, these biscuits are perfect for breakfast or afternoon tea or coffee.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. table salt
- 8 Tbsp. unsalted butter (1 stick), frozen
- 1 cup chopped strawberries (about 6 oz.)
- 1 cup buttermilk, cold
Instructions
- Place racks in the top and bottom third of the oven. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside.
- Grate frozen butter using the large holes of a box grater. Add to the flour mixture and toss until well coated. Add chopped strawberries and toss well to combine (being careful not to overmix). Make a well in the middle and add buttermilk. Stir the mixture until the flour is coated in the buttermilk, about 15 times (being careful not to overmix).
- Scoop dough into prepared baking sheets, about 3 tablespoons per biscuit, leaving at least 1 ½-inches in between each biscuit (you should have 14 to 16 biscuits). Bake in the oven until golden brown, 12 to 15 minutes, rotating pans between the racks halfway through. Cool for 5 minutes then transfer to a wire rack and cool another 10 minutes before serving.
Notes
- Store leftover biscuits in an airtight container at room temperature or in the refrigerator for up to 3 days.
- Reheat in a toaster oven (be careful not to burn the biscuits).
- Serve biscuits with room temperature butter, jam or more strawberries.
- These biscuits are great as strawberry shortcake.
- Use fresh strawberries for this recipe and be sure the strawberries are chopped into small pieces to incorporate easier into the dough.
- Prep Time: 10 min.
- Cook Time: 15 min.
- Category: Biscuits
- Method: Baking
- Cuisine: American
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