Can I use frozen strawberries to make these biscuits?

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.

Can I use Self Rising Flour to make these strawberry drop biscuits?

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.

Can I make this recipe without buttermilk?

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.

Strawberry Drop Biscuits - The Real Recipes

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

Units Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
8 Tbsp. unsalted butter (1 stick), frozen
1 cup chopped strawberries (about 6 oz.)
1 cup buttermilk, cold

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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 1/2-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