Strawberry Biscuits - Immaculate Bites

Tender, melt-in-your-mouth strawberry biscuits, loaded with sweet, fresh strawberries and topped with a strawberry glaze, are nothing short of indulgent. These buttery beauties take the strawberry shortcake!

 

If you’ve ever tried Popeye’s strawberry biscuits and liked them, then be prepared to fall totally in love with this homemade version. Real, fresh strawberries and a made-from-scratch glaze make all the difference here, my friend.

And talk about pretty; these biscuits are definitely Instagram-worthy. Their beautiful flavor and delicate looks add a special touch to any breakfast or brunch. Save them for a special occasion (Valentine’s Day would be perfect), or make a normal day special by whipping up a batch.

Strawberry Biscuits vs. Strawberry Shortcake

Strawberry shortcake texture leans more towards biscuits than actual cake, it’s true. However, it’s still a cake with eggs and a higher sugar content. Strawberry biscuits are like regular biscuits with the extra of fresh strawberries. Of course, feel free to use these guys instead of the shortcake for a strawberry-intense dessert.

How to Make Strawberry Biscuits

The Biscuits

1. Mix the dry ingredients in a large bowl. (Photo 1)
2. Grate frozen butter into the flour (or use a pastry cutter or two knives to cut it into the dry ingredients until the mixture resembles coarse crumbs). Be sure to work quickly to keep the butter from melting. (Photo 2)
3. Stir in the diced strawberries, making sure they’re coated with the flour. (Photo 3)
4. Add the buttermilk and vanilla, stirring carefully until just combined. (Photo 4)

1. Knead the dough gently and roll it out to about 1-inch thickness. Cut out biscuits with a biscuit cutter or floured glass and place them on the prepared baking sheet. (Photos 5-8)
2. Bake for about 15 minutes or until golden brown.

The Glaze

1. Mash or puree a couple of strawberries (optional).
2. Whisk the lemon juice, confectioner’s sugar, and pureed strawberries (if using). (Photos 9-10)
3. Adjust to the desired consistency, then drizzle the glaze on the biscuits. Let them sit for a few minutes before serving, allowing the glaze to harden slightly.

Recipe Tips and Twists

• Keep all the ingredients as cold as possible while making the dough. Freezing the butter, then grating it into the dry ingredients, is a good hack.
• Push straight down on the biscuit cutter or glass without twisting to ensure biscuits can rise properly.
• Blueberries, blackberries, and raspberries (or a combination) to berry up your biscuits.
• Add some chocolate chips to the biscuit batter and take the decadence up a notch. Or swap out the glaze for chocolate biscuit gravy.

Make-Ahead and Storage Instructions

Make biscuits ahead, freeze them unbaked, and store them in an airtight container. Pull them out of the freezer and bake as many as you want at the moment, straight from frozen, anytime the craving hits.

You can also freeze already-baked strawberry biscuits. Thaw them in the fridge or at room temperature and heat them up in the microwave for a few seconds to get them all warm and buttery again.

Keep extra biscuits in an airtight container in the fridge for 2-3 days. If you want to enjoy them warm, pop these treats in your toaster oven or microwave just until warmed through.

What Goes With Strawberry Biscuits

These summery biscuits are perfect for a breakfast or brunch spread that includes hot coffee and egg muffins or a Western omelet. They also make a beautiful afternoon snack with a hot chai latte. Sometimes, I even serve them as dessert after indulging in a Southern-style meal like smoked pulled chicken.

More Buttery Biscuit Recipes to Try

This blog post was originally published in May 2024 and has been updated with additional tips and captivating photos.