This is a quick and easy strawberry biscuit recipe. These are also the best I’ve ever made, and I have a feeling you’ll soon agree. I will recommend in advance that you double it. Twelve will hardly be enough. Yes, they are that good.
With that warning in mind, following are ingredients and instructions for a batch that serves 12.
Easy and Best Strawberry Biscuit Recipe
2 ½ cups all-purpose flour
5 tablespoons sugar (I substituted coconut sugar here because I was out – anything is fine)
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into ½ inch pieces
½ cup crème fraiche* (info re substitutions below)
1 large egg
¼ cup buttermilk**
¼ teaspoon pure vanilla extract
1 to 2 cups of diced strawberries (or blueberries, or a mix of the two)
*I didn’t have crème fraiche on hand and didn’t have the patience to make it, which is pretty easy to do, but it takes time and I didn’t want to wait. Here’s a link to a recipe, though, if you’re a purist. You can also substitute sour cream, which makes the biscuits slightly more sour, but honestly, I wasn’t in the mood for that either. I used heavy whipping crème and it was fine. Note that the internet will tell you to use whipping cream at a 1:2 ratio when substituting (if you don’t want to do the math, that’s use half the amount of whipping crème as crème fraiche). I started out using less heavy whipping cream but ended up adding some additional in as the dough was too dry. Here are more suggestions for substitutions—you might find something you prefer over my method.
**I keep something called Cultured Buttermilk Blend in my pantry for times when buttermilk is called for. It is a powdered substance that you add water to and, voilá, instant buttermilk. The brand I use is Sacco Cultured Buttermilk Blend and you can probably find it in the baking section of your local grocery story. If that fails, you can find it on The Amazon here. If nothing else, look at the label so that you can see what you’re looking for and just pick up some the next time you’re at the store.
Preheat oven to 350. In a medium sized bowl, mix all the dry ingredients, add the diced butter and mix, either with a pastry cutter, two knives, or your lovely fingers. All work pretty much the same, I prefer my hands. Get this mixture to about pea-sized form.
In another bowl, mix the heavy whipping crème (or whatever you’re using to sub for crème fraiche), with the egg, buttermilk (or sub) and vanilla. Stir this mixture into your dry mixture, taking care to mix only until the dough comes together. Fold in the strawberries and, again, don’t overmix.
Line baking sheets with parchment paper and scoop your biscuit dough onto the sheet. Make them about the size of a ¼ cup – or bigger if you like big biscuits. Bake for 30 minutes total, rotating your baking sheets midway through.
You can refrigerate this dough for three days. I’ve made these with peaches, blueberries, blueberries and strawberries, mangos … the sky is the limit on what you can do here. If you make them, come back and let me know what you think.