Can I use frozen strawberries instead of fresh?

Yes, you can! Thaw and drain them very well, then dice and blot thoroughly to avoid excess moisture, which can make the biscuits heavy.

Why is the butter and shortening frozen?

Frozen fats don’t fully blend with the flour, which means during baking they create steam pockets—these turn into gorgeous, flaky layers. Never skip this step if you want bakery-quality biscuits.

Can I make these without shortening?

Absolutely! Substitute with more butter (so a half-cup total), but expect a slightly denser crumb. The biscuits will still be outrageously tasty.

How do I keep my biscuits from spreading too much in the oven?

Make sure your prepared biscuits are nice and cold before baking. If your kitchen is warm, refrigerate the cut biscuits for 10-15 minutes before they go in the oven—this helps them hold shape and rise tall.

Fresh Strawberry Biscuits Recipe

Name: Fresh Strawberry Biscuits Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup strawberries, diced; 2 cups all-purpose flour (spooned into measuring cup and leveled off); 1 tablespoon baking powder; 1 teaspoon salt; ⅓ cup powdered sugar; ¼ cup butter (salted or unsalted), frozen (plus more for brushing biscuits); ¼ cup butter-flavored shortening, frozen; 1 cup buttermilk, cold; ¼ teaspoon pure vanilla extract (optional); ¼ teaspoon pure strawberry extract (optional); 1 tablespoon milk, buttermilk or heavy cream (for brushing biscuits); 1 cup powdered sugar; 1 tablespoon butter; 2 tablespoons milk; ⅛ teaspoon pure vanilla extract; ⅛ teaspoon pure strawberry extract; Pinch of salt

Description

These tender, flaky Fresh Strawberry Biscuits are bursting with juicy strawberries and topped with a sweet vanilla-strawberry glaze. Made with real butter, buttermilk, and layered for maximum flakiness, these biscuits are the perfect treat for breakfast or as a dessert. Enjoy them warm or at room temperature for a delightful, homemade strawberry experience.

Ingredients

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Biscuit Dough

1 cup strawberries, diced
2 cups all-purpose flour (spooned into measuring cup and leveled off)
1 tablespoon baking powder
1 teaspoon salt
1/3 cup powdered sugar
1/4 cup butter (salted or unsalted), frozen (plus more for brushing biscuits)
1/4 cup butter-flavored shortening, frozen
1 cup buttermilk, cold
1/4 teaspoon pure vanilla extract (optional)
1/4 teaspoon pure strawberry extract (optional)
1 tablespoon milk, buttermilk or heavy cream (for brushing biscuits)

Strawberry Glaze

1 cup powdered sugar
1 tablespoon butter
2 tablespoons milk
1/8 teaspoon pure vanilla extract
1/8 teaspoon pure strawberry extract
Pinch of salt

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Instructions

Prepare the Baking Sheet – Line a baking sheet with parchment paper and set aside.
Prep the Strawberries – Dice strawberries into tiny pieces and place them on a paper towel to absorb extra juice. Gently press them to remove additional moisture. Set aside.
Mix Dry Ingredients – Whisk together flour, baking powder, salt, and powdered sugar in a large bowl.
Incorporate Butter and Shortening – Grate the frozen butter and shortening into the dry ingredients. Use a pastry cutter to mix until the mixture resembles pea-sized crumbs.
Add Strawberries – Toss the diced strawberries into the flour mixture until they are well coated.
Combine Wet Ingredients – Mix the vanilla and strawberry extracts (if using) into the cold buttermilk and pour into the flour mixture. Gently stir just until a soft, sticky dough forms.
Knead and Layer Dough – Sprinkle flour on your work surface and turn the dough onto it. Sprinkle more flour over the dough and your hands. Gently knead, folding the dough in thirds like a letter, turning and repeating several times to create flaky layers. Keep the dough slightly wet and add flour only as needed to prevent sticking.
Shape and Cut Biscuits – Pat the dough into a 1-inch thick rectangle. Dip a 3-inch biscuit cutter in flour and cut out biscuits by pressing straight down. Arrange the biscuits on the parchment-lined baking sheet about 1/2 inch apart.
Chill Biscuits – Refrigerate the cut biscuits for 10–15 minutes if the dough has warmed up during handling.
Preheat and Brush Biscuits – While chilling, preheat the oven to 450°F (232°C). Lightly brush the tops of the biscuits with milk, buttermilk, or heavy cream for a golden crust.
Bake – Bake biscuits on the top rack for about 20 minutes or until golden brown. For added color, you may broil on low for a few seconds (watch carefully to avoid burning).
Brush with Butter – Remove biscuits from the oven and immediately brush the tops with melted butter.
Make the Glaze – Mix powdered sugar, butter, milk, vanilla extract, strawberry extract, and a pinch of salt together until smooth.
Glaze the Biscuits – Brush half the glaze over hot biscuits; allow to harden, then drizzle the remaining glaze over the biscuits. (Use as much or as little as you desire.)
Serve – Enjoy biscuits warm or at room temperature.

Notes

Ensure butter and shortening are frozen for maximum flakiness.
Do not overwork the dough; gentle handling leads to tender biscuits.
Glaze can be adjusted for consistency by adding more milk for a thinner glaze or powdered sugar for a thicker finish.
If strawberries are very juicy, thoroughly blot to avoid excess moisture in dough.
These biscuits are best eaten the day they’re made but can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 biscuit
Calories: 285
Sugar: 18g
Sodium: 403mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 27mg