Print

Strawberry Biscuits

strawberry drop biscuits in a cast iron skillet

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

Ingredients

Scale
  • 1 1/2 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
  • 2/3 cup cold buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 cup diced fresh strawberries, approximately 8 ounces
  • 2 Tablespoons unsalted butter, for greasing the pan

Instructions

  1. Preheat oven to 400˚ with the cast iron pan inside. 
  2. In a medium bowl combine flour, sugar, baking powder, and salt. Using a whisk, stir dry ingredients together thoroughly. 
  3. 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. 
  4. Add in diced strawberries and toss to combine. 
  5. Add buttermilk and vanilla extract and stir gently so that ingredients are just combined.
  6. Place the bowl with the biscuit dough in the freezer for 5 minutes while you complete the next step. 
  7. 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.
  8. Scoop out the biscuit dough and drop it right into the hot buttered skillet in 8 equal balls.
  9. Place the skillet back into the oven and bake for 20-25 minutes until the biscuits are golden brown and cooked through. 

Equipment

Keywords: biscuits, strawberry, vegetarian, cast iron