Strawberry Biscuits – Immaculate Bites

Strawberry Biscuits – Tender buttermilk biscuits loaded with sweet, fresh, diced 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 the 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 so Instagram-worthy. Their beautiful flavor and delicate looks add a special touch to any breakfast or brunch. Save them for a special occasion, 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 regular biscuits with the extra of fresh strawberries. 🍓

Recipe Ingredients

1. Flour – All-purpose flour is perfect for whipping up gorgeous biscuits. If you are gluten-free, try a 1:1 gluten-free mix in this recipe instead. 
2. Butter – What’s a biscuit without butter? Delivering that classic, rich, buttery flavor and texture, you’ll need plenty of it for this recipe.
3. Buttermilk – For a tender, tangy biscuit, buttermilk is a must. 
4. Flavor Enhancers – Sugar sweetens the biscuit dough just a touch, and salt enhances its lovely flavors. 
5. Strawberries – Of course! Get the freshest, sweetest, juiciest red strawberries you can find and dice them up. 
6. Glaze – Powdered sugar, pureed strawberries, lemon juice, and vanilla extract come together for a perfectly pink sweet glaze.  

How to Make Strawberry Biscuits

Make the Biscuit Dough

• Preheat your oven to 400°F (205℃). Line your baking sheet with a couple of sheets of parchment paper, a silicone mat, or both.
• Dry Ingredients – In a large bowl, whisk the flour, baking powder, sugar, and salt. (Photo 1)
• Grate butter into the flour (or use a pastry cutter or two knives to cut the frozen butter into the dry ingredients until the mixture resembles coarse crumbs). Be sure to work quickly to keep the butter from melting. (Photo 2)
• Strawberries – Gently stir in the diced strawberries. (Photo 3)
• Add Liquids – Make a well in the center of the flour mixture and pour the buttermilk and vanilla. Stir until just combined; avoid overmixing. (Photo 4)
• Make Biscuits – Turn the dough out onto a floured surface. Gently knead and roll 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)
  (Note: Push straight down without twisting to ensure biscuits can rise properly.)
• Bake for about 15 minutes or until they’re golden brown.
• Cool – Remove them from the oven, let them cool on a wire rack for 5 minutes or so, and serve warm. If you plan on glazing them, let them cool before proceeding.

Glaze the Biscuits

• Mash or puree a couple of strawberries (optional).
• Make Glaze – In a medium bowl, whisk the lemon juice, confectioner sugar, and pureed strawberries (if using). (Photos 9-10)
• Glaze and Serve – Add more sugar or juice as needed to achieve 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 Variations

1. Different berries. You could also use blueberries, blackberries, and raspberries (or a combination) to berry up your biscuits. 🫐
2. Get chocolatey. Add some chocolate chips to the biscuit batter and take the decadence up a notch. Or swap out the glaze for chocolate biscuit gravy.
3. Experiment with glaze flavors. Try a glaze with orange, lavender, hazelnut, or another flavor you like that complements the strawberries in the biscuits. 

Tips and Tricks

1. Overly ripe strawberries can add extra moisture, so adjust by using less buttermilk. 
2. Chop your strawberries into small, even pieces to ensure that each biscuit has a uniform distribution of fruit. Smaller pieces also prevent the biscuits from becoming too moist or falling apart. 
3. When rolling out your biscuit dough, lightly dust your work surface and the rolling pin with flour to prevent sticking. However, be cautious not to use too much, as excess flour can make the biscuits dry. 
4. Line the baking sheet with parchment paper or a baking mat to prevent sticking and burning.

Make-Ahead Instructions

Make biscuit dough ahead of time by freezing unbaked biscuits in an airtight container. Pull them out of the freezer and bake them frozen anytime the craving hits.

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

Serving and Storage Instructions 

Serve strawberry biscuits warm as soon as the glaze sets or at room temperature later on.

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

1. Red Lobster Cheddar Biscuits
2. Butter Biscuits
3. Fluffy Cathead Biscuits
4. Easy Drop Biscuits
5. Southern-Style Biscuits