How to Make Glazed Strawberry Buttermilk Biscuits
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These Glazed Strawberry Buttermilk Biscuits are a tasty twist on classic buttermilk biscuits. Enjoy buttery biscuits with a delicious touch of sweetness from the fruity strawberries. Plus, they’re topped with a mouth-watering simple sweet glaze that takes seconds to make!
Even better, homemade strawberry biscuits are a great idea for breakfast and just as suitable for the dessert menu.
You can even use them to make the best strawberry shortcake you’ve ever tasted! Just layer the biscuit with fresh strawberries, a strawberry sauce, and loads of whipped cream — DELISH!
As you can tell, these are not like traditional biscuits. The bits of strawberry bring a delightful fruity flavor and add a little extra moisture to the biscuits for perfectly flaky and tender bites!
Key ingredients & substitutions for irresistible Strawberry Biscuits
- Strawberries | Add fresh strawberries to the biscuits for a fruity sweetness.
- Flour | Give the biscuit structure with all-purpose flour to hold the buttery and fruity additions. If preferred, use a gluten-free flour alternative.
- Baking powder | Grab some baking powder to help the biscuits rise while baking.
- Salt | Just a tiny pinch of kosher salt is all you need to enhance the sweeter notes of the recipe.
- Sugar | Make sweet strawberry biscuits by adding granulated sugar to the dough.
- Butter | You’ll need cold unsalted butter for the dough and melted butter to brush the tops before slipping the biscuits into the oven.
- Buttermilk | Add a rich tanginess to the biscuits with buttermilk. If preferred, use whole milk or heavy cream instead. Or make your own buttermilk with regular milk and vinegar!
How to make Homemade Biscuits with Strawberry Bits
This homemade strawberry biscuit recipe is so easy to make — just mix, flatten, and cut the dough. Then, throw together the glaze while these yummy biscuits bake!
STEP 1 | Preheat oven and prep
Get ready to make this delicious buttermilk biscuit recipe by preheating the oven to 425 degrees and lining a baking sheet with parchment paper.
STEP 2 | Wash the fresh berries
Place whole strawberries in a colander and rinse them under clear running water to remove any debris.
Next, remove the caps, dice the berries, and place them on paper towels to remove any excess moisture.
STEP 3 | Combine flour and dry ingredients
In a large bowl, whisk together 2 cups of the flour with baking powder, salt, and sugar until all the ingredients are well combined.
STEP 4 | Grate the butter
Next, use a box grater to grate four tablespoons of the cold butter directly into the bowl with the flour mixture.
Must-Have Box Grater
- Sharp Stainless Steel blades
- Removable rubber bottom prevents slipping
- Coarse grating, medium grating, fine grating, and slicing
STEP 5 | Mix ingredients and add the strawberries
Then, use a fork or pastry blender to mix the pieces of cold butter into the dry ingredients, then make a well in the center and pour in the buttermilk.
Stir the biscuit dough with a fork until most of the flour is incorporated, then gently fold in the diced berries.
STEP 6 | Knead the dough
Now, empty the bowl onto a floured surface and sprinkle more flour on top of the dough.
It will be extra sticky at this point, so use your hands to gently knead the flour into the dough and pat it out to a one-inch thick rectangle.
STEP 7 | Cut the biscuits
Dip a biscuit cutter in extra flour and use it to cut straight down through the dough — do not twist! Then, place the biscuits 2 inches apart on the prepared baking sheet.
tips
- Add more flavor to the glaze by dropping in 1/2 of a teaspoon of vanilla extract or lemon extract.
- It may help to use a pastry cutter, like a scraper when transferring the dough cut-outs to the baking pan.
- Keep a close eye on the strawberry biscuits as they bake to ensure they are not overcooked. Remove the biscuits from the oven as soon as the tops are nice and golden.
STEP 8 | Brush with butter and bake
Melt the remaining tablespoon of butter and use a pastry brush to brush it on the top and sides of the biscuits. Next, bake for 18 – 20 minutes until the biscuits are lightly golden brown.
STEP 9 | Glaze and Serve!
Make the homemade glaze in seconds with just two basic ingredients! Place the powdered sugar into a small bowl, and stir in the milk, one tablespoon at a time. Once you reach the desired consistency, it’s ready to use!
Drizzle the tops with the homemade glaze while the biscuits are still warm and fresh out of the oven. Then, serve right away!
National Biscuit Day
I don’t jump on every “national day” there is, but… National Biscuit Day is certainly a cause for celebration in my kitchen. It is celebrated on May 29th with all the biscuit recipes, concoctions, and variations you can think of.
If you are a die-hard biscuit lover, get ready to roll your sleeves up this National Biscuit Day and try some new variations on a traditional favorite! For one, I can’t wait to make these Old Fashioned Bacon Grease Biscuits by Bensa Bacon Lovers Society!
Or you may want to start with these Easy Homemade Biscuits (you only need two ingredients!) and slather them with my no-cook Strawberry Freezer Jam! And, I don’t know about you, but these Butter Swim Biscuits sound divine!
For more savory biscuits, try my Cheddar Bay Drop Biscuits or these savory Sweet Potato Biscuits.
Frequently asked questions
A classic biscuit recipe involves less moisture and kneading the dough. With drop biscuits, more milk and other liquid ingredients are added and formed into dough balls you ‘drop’ onto a cookie sheet. They typically have a more coarse texture compared to the flaky layers of regular biscuits.
Cold butter helps the biscuits come out nice and fluffy. This is because melted or room-temperature butter absorbs into the dry ingredients. What you want to happen is the opposite. The cold butter remains separated. So, as it bakes, there are small pockets of butter, making the biscuits extra airy and light.
While it is possible to use frozen strawberries for this recipe, the results won’t be as good as when you use fresh ones. The texture and flavor will lack because frozen strawberries have much more moisture than fresh ones and tend to be a little soggy.
If you have leftover strawberry biscuits, store them in an airtight container for up to two days and reheat them in the oven when you want to serve them again.
Serving suggestions
If you’re feeding a crowd, consider making an assortment of fruity pastries and confections for a breakfast feast. Check out my Raspberry Scones with White Chocolate Drizzle and Easy Blueberry Muffins.
A note about strawberries
While Florida’s strawberry season occurs during the winter months, everywhere else in the country looks forward to the late spring and early summer — it’s time to collect all the perfectly ripe and juicy strawberries!
There are many ways to use fresh berries, like for pancakes, fruit salads, strawberry salsa, and even strawberry curd!
You’ll find no shortage of strawberry recipes here! Check out these Fresh Strawberry Scones, my gluten-free Healthy Strawberry Oat Muffins with Greek Yogurt, or sweet Strawberry Bread.
Strawberry Biscuits
Equipment
Ingredients
- 1 cup fresh strawberries diced
- 2 – 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 5 tablespoons cold unsalted butter divided
- ¾ cup buttermilk
Glaze
- 1 cup powdered sugar
- 2 – 3 tablespoons milk
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place whole strawberries in a colander and rinse under clear running water to remove any debris. Remove the caps and dice, then place the berries on paper towels to remove any excess moisture.
- In a large bowl, whisk together 2 cups of the flour with the baking powder, salt, and sugar until well combined.
- Use a box grater to grate 4 tablespoons of the cold butter directly into the bowl with the flour.
- Use a fork or pastry blender to cut the butter into the flour mixture, then make a well in the center and pour in the buttermilk. Stir with a fork until most of the flour is incorporated, then gently fold in the diced berries.
- Empty the bowl onto a floured surface — the dough will be sticky — and sprinkle more flour on top. Use your hands to gently knead the flour into the dough and pat it out to a 1-inch thickness.
- Dip a biscuit cutter in extra flour and use it to cut straight down through the dough (do not twist), then place the biscuits 2 inches apart on the prepared baking sheet.
- Melt the remaining tablespoon of butter and use a pastry brush to brush it on the top and sides of the biscuits. Bake for 18 – 20 minutes until the biscuits are lightly golden.
- While the biscuits are still warm, drizzle the tops with the glaze. Serve immediately.
Glaze
- Place the powdered sugar into a small bowl. Stir in the milk, one tablespoon at a time, until the desired consistency is reached.
Notes
- Add more flavor to the glaze by dropping in 1/2 of a teaspoon of vanilla extract or lemon extract.
- It may help to use a pastry cutter, like a scraper when transferring the dough cut-outs to the baking pan.
- Keep a close eye on the strawberry biscuits as they bake to ensure they are not overcooked. Remove the biscuits from the oven as soon as the tops are nice and golden.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
These tender biscuits are so “berry” beautiful and tasty! The drizzle of glaze on top really elevates the flavor, and I followed your suggestion to add a little lemon extract. Pure deliciousness!
These are divine Sheila made them for a church potluck yesterday, and they were a hit; making them again today for our family! So good!