Homemade Strawberry Drop Biscuits are easy to make biscuits that would be good to bake during strawberry season. Infused with fresh strawberries and glazed with a light vanilla icing, these drop biscuits are a summertime favorite. But really, they are so good, you will want to bake these homemade biscuits all year round.
These strawberry drop biscuits are a delicious treat. They are buttery, slightly sweet biscuits, packed with fresh strawberries, making them an ideal choice for breakfast, brunch, or dessert. The light, vanilla glaze adds just the right touch of sweetness to the biscuits.
If you like this easy strawberry biscuit recipe and would like to try a biscuit dessert made with fresh berries, fluffy biscuits and whipped cream check out Berry Shortcake.
If you would like some other recipes to bake with fresh strawberries, check out Strawberry Streusel Banana Bread, Strawberry Rhubarb Cake, Baked Berry Pancake, Strawberry Blondies, Strawberry Ricotta Cake, and Strawberry Rhubarb Bars.
If you make these Homemade Strawberry Drop Biscuits for a special brunch, you might want to serve them with Strawberry Mimosas!
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Measuring accurately is crucial for the texture of the biscuits. Spoon the flour into the measuring cup and level it off with a knife for the best results, rather than scooping directly from the bag, which can compact the flour.
- Buttermilk adds a slight tang and contributes to the tender texture of the biscuits. If you do not have buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to ⅔ cup of milk and letting it sit for 5 minutes before using.
SPECIAL EQUIPMENT NEEDED:
- Mixing Bowls:You will need a large mixing bowl for combining the dry ingredients and another small bowl for the glaze.
- Measuring Cups and Spoons: Accurate measurements are key to baking success. Ensure you have a set of measuring cups and spoons for measuring both dry and liquid ingredients.
- . Baking Sheet: A flat baking sheet is necessary to bake the biscuits. For the best results and easy cleanup, line the baking sheet with parchment paper or a silicone baking mat.
- Pastry Blender or Forks: A pastry cutter is ideal for cutting the cold butter into the flour mixture to achieve the desired crumbly texture. If you don’t have a pastry blender, two forks can work in a pinch.
- Pastry Brush:For brushing the tops of the biscuits with heavy cream before baking, a pastry brush is needed
- Wire Rack:Having a wire rack for cooling the biscuits after they come out of the oven helps prevent them from becoming soggy by allowing air to circulate around them.
SUBSTITUTIONS:
- A quick substitute for buttermilk can be made by mixing 2 teaspoons of lemon juice or white vinegar with ⅔ cup milk then letting it sit for 5 minutes.
- If you are looking for whole grains, whole wheat flour can substitute for half of the all-purpose flour. This will make the biscuits denser.
- If strawberries are not in season, you can use other fresh berries like blueberries or raspberries. Frozen strawberries can also work; just chop and use them directly from frozen to avoid excess moisture.
- Brushing the biscuits with buttermilk or a beaten egg will also give a nice color if you do not have heavy cream.
HOW TO STORE HOMEMADE STRAWBERRY DROP BISCUITS:
- Homemade Strawberry Drop Biscuits are best eaten right away. You can keep them in an airtight container or tightly wrapped in plastic wrap, for 1-2 days at room temperature. If you plan to eat them later than that, it is best to freeze them. Make sure the biscuits have cooled completely to room temperature before storing to prevent condensation that can make them soggy.
- You can freeze the strawberry biscuits for 2-3 months.
- Place the biscuits into the freezer on a baking sheet that has been lined with either wax paper or parchment paper. Once the biscuits are frozen, remove them from the baking sheet and place them into an airtight freezer container before returning them to the freezer.
- For an even fresher option, you can freeze the biscuit dough. Drop the biscuit dough onto a baking sheet as if you were going to bake them, but instead, freeze them solid. Once frozen, transfer the dough mounds to a freezer bag or container and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
- Defrost the frozen biscuits by placing them onto a wire cooling rack until they are at room temperature.
HOW TO REHEAT HOMEMADE STRAWBERRY DROP BISCUITS:
- To reheat the strawberry drop biscuits in the oven, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Reheat for 5-10 minutes or until warm.
- You can also microwave the biscuits. Wrap a biscuit in a paper towel (this helps retain moisture) and microwave on high for 20-30 seconds or until warm.
Combine the flour, sugar, baking powder, and salt in a large bowl. Stir until everything is well mixed.
Add the cubed pieces of cold butter to your dry ingredients. Using a pastry blender work the butter into the flour until the mixture has coarse crumbs.
Pour in the buttermilk and gently mix until the biscuit dough starts to come together. Be careful not to over mix the dough.
Fold in the fresh, chopped strawberries. Try to distribute the pieces of strawberry evenly throughout the dough.
Use a ⅓ cup measuring cup to scoop out the dough.(No biscuit cutter needed.)Place a level ⅓ cup of dough onto the prepared baking sheet for each biscuit. Leave 2 inches space between each biscuit. You should have 8 biscuits. Use a pastry brush to lightly brush the heavy cream over the tops of the biscuits.
Bake for 12-15 minutes, or until the biscuits are a light golden brown. Let the biscuits cool on the baking sheet for a few minutes then remove them to a wire rack to cool completely.
While your biscuits are cooling, whisk together the powdered sugar, vanilla extract, and milk in a medium bowl to create a glaze. Once the biscuits have cooled, drizzle the glaze over the top of the biscuits.
Homemade Strawberry Drop Biscuits
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Ingredients
- BISCUITS:
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt (iodized table salt)
- 6 tablespoons unsalted butter, cubed and cold
- ⅔ cup cold buttermilk
- 1 cup fresh strawberries, chopped (make sure to use ripe strawberries)
- 1 tablespoon heavy cream
- GLAZE:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
STRAWBERRY DROP BISCUITS:
Preheat your oven to 400 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Combine the flour, sugar, baking powder, and salt in a large bowl. Stir until everything is well mixed.
Add the cubed pieces of cold butter to your dry ingredients. Using your fingers or a pastry blender work the butter into the flour until the mixture has coarse crumbs. The aim is to have pea-sized small pieces of butter distributed throughout. This helps to create the flaky layers.
You could also cut the butter into the flour mixture in the bowl of a food processor. Simple add the butter cubes and pulse them until you have a crumbly texture. Make sure when you get to this point, to remove the dough from the processor to a large bowl so you can add the buttermilk and strawberries.
Pour in the buttermilk and gently mix until the biscuit dough starts to come together. Be careful not to over mix the dough.
Fold in the fresh, chopped strawberries. Try to distribute the pieces of strawberry evenly throughout the dough.
Use a ⅓ cup measuring cup to scoop out the dough.(No biscuit cutter needed.)Place a level ⅓ cup of dough onto the prepared baking sheet for each biscuit. Leave 2 inches space between each biscuit. You should have 8 biscuits.
Use a pastry brush to lightly brush the heavy cream over the tops of the biscuits.
Bake for 12-15 minutes, or until the biscuits are a light golden brown. Oven temperatures can vary. If your oven runs hot, start checking the biscuits right at 12 minutes.
Let the biscuits cool on the baking sheet for a few minutes then remove them to a wire rack to cool completely.
GLAZE:
While your biscuits are cooling, whisk together the powdered sugar, vanilla extract, and milk in a medium bowl to create a glaze. If the glaze is too thick, add a little more milk. a teaspoon at a time.
If the glaze is too thin, add more powdered sugar a teaspoon at a time.
Once the biscuits have cooled, drizzle the glaze over the top of the biscuits using a spoon and moving your hand in a back and forth motion over the tops of the biscuits.
Happy baking, and enjoy your homemade strawberry drop biscuits!
