These fluffy, buttery Strawberry Buttermilk Biscuits are filled with fresh strawberries and perfect for your next weekend brunch or everyday breakfast.

Strawberry Buttermilk Biscuits

It's the weekend and the perfect time for me to share these deliciously fluffy biscuits. These Strawberry Buttermilk Biscuits are the bomb. They are a great addition to this weekend's brunching plans but don't discount them for your weekday breakfast routine.

Strawberries in Biscuits

My two youngest kids are in love with strawberries, so I made these biscuits especially for them. The fresh strawberries are a nice bright addition to these rich, buttery biscuits. They are great topped with butter or even strawberry jam. Enjoy them with your morning coffee or afternoon tea. They would definitely not be bad for strawberry shortcakes either.

How to Make the Best Buttermilk Biscuits

A word on biscuit making for a minute. Don't let it intimidate you as it did me. They are really simple if you remember a few key steps. First, make sure you keep your butter and your milk as cold as possible. After I measure out my butter and my milk, I keep them in the freezer until I add them to the dough. I also recommend putting the finished dough in the freezer for a few minutes to make sure everything is still very cold before putting in the oven. This allows the most amount of steam to be produced while baking, thus producing the most fluffy biscuits. Lastly, don't overmix or over handle the dough. This will cause the biscuits to be tough and will warm up the ingredients too much.

How to Cook Biscuits

When I make any kind of biscuits, I prefer to use a cast-iron skillet. I like the way the biscuits turn out and it's probably my favorite thing to cook with these days. However, if you don't have a cast-iron skillet, you can use a small square baking dish or pan and even a round cake pan would work.

Strawberry Biscuits

Author: Amanda
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

These strawberry biscuits are fluffy, buttery, and made right in a cast iron skillet. Perfect for breakfast, brunch, or strawberry shortcake!

Ingredients

Scale

1 ½ cups all purpose flour
1 Tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 Tablespoons cold unsalted butter, cut in small pieces
⅔ cup cold buttermilk
½ teaspoon vanilla extract
1 cup diced fresh strawberries, approximately 8 ounces
2 Tablespoons unsalted butter, for greasing the pan

Instructions

Preheat oven to 400˚ with the cast iron pan inside.
In a medium bowl combine flour, sugar, baking powder, and salt. Using a whisk, stir dry ingredients together thoroughly.
Add 6 Tablespoons of cold butter to the dry ingredients and using a pastry cutter or a fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
Add in diced strawberries and toss to combine.
Add buttermilk and vanilla extract and stir gently so that ingredients are just combined.
Place the bowl with the biscuit dough in the freezer for 5 minutes while you complete the next step.
Add the 2 Tablespoons butter to the preheated pan in the oven and put back in the oven until the butter is melted. Once the butter has melted, remove the pan from the oven and remove the biscuit dough from the freezer.
Scoop out the biscuit dough and drop it right into the hot buttered skillet in 8 equal balls.
Place the skillet back into the oven and bake for 20-25 minutes until the biscuits are golden brown and cooked through.