HOMEMADE STRAWBERRY BISCUIT RECIPE
Easy, quick, buttery, tender, and flaky, Homemade Strawberry Biscuit Recipe are easy to make and perfect for brunch.
What’s the difference in a biscuit and a scone?
I asked the Google gods the difference in biscuits and scones. Basically, it’s eggs. According to the search results from Eating Well, scones have eggs and biscuits do not.
Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you’re making scones) and a fat (butter, Crisco, lard).
How do you make biscuits?
Here is the basic method
Mix the dry ingredients together.Next, “cut in” the fat with a pastry cutter, two knives, a fork, or your fingers.Add the liquid until the dough just comes together.
Finally, gently knead the dough very briefly then cut into circles or triangles and bake.
It really is that simple.
Homemade Strawberry Biscuit Recipe
You can use fresh or frozen strawberries for this recipe. I have used both, but prefer fresh berries. However, I made the biscuits in these photos with frozen strawberries. They taste just as good but aren’t as pretty.
Additionally, you can use butter or solid vegetable shortening, such as Crisco. I made these with cold butter.
As well, you can add one tablespoon of sugar if you want a sweeter biscuit. You could also top with a simple glaze. (1 cup sifted powdered sugar whisked with 3 tablespoons milk and 1 teaspoon of vanilla, lemon, or almond extract).
2 cups self-rising flour
1/4 cup butter or solid vegetable shortening, cold
3/4 to 1 cup buttermilk
1 cup strawberries fresh or frozen
1 tablespoon butter melted
Preheat oven to 425 degrees F and grease a skillet with solid vegetable shortening or butter.
In a medium-sized bowl, add flour and strawberries. Toss until well-coated with flour. Using the large holes of a cheese grater, grate frozen butter into the flour mixture. Using your hands or a pastry cutter, combine butter with flour and strawberry mixture until the dough is coarse and crumbly.
Stir in buttermilk to make a wet, sticky dough.
Turn dough out on a well-floured surface. Gently knead dough until it is no longer sticky and holds its shape. Press into a 1-inch thick rectangle and cut dough into 12 square or rectangular biscuits.
Place the biscuits on the skillet, leaving some room between them to rise and cook.
Brush the top of each biscuit with melted butter and bake 15 minutes or until top is golden brown. Serve immediately.