Strawberry Biscuits

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The soft lactic biscuits and high miles are full of fresh strawberries and seasoned with sweet honey butter. These strawberry biscuits will surely become your new favorite breakfast!

Strawberry biscuits and fresh strawberries on a white plate.

Last year I shared a recipe for blueberry biscuits and I’m not exaggerating when I say I think of that recipe all time. It is really so good.

So when the strawberry season started shooting this year, I obviously decided that it was time to transform those biscuits to crash biscuits.

I know, my job is so difficult, but someone has to do it! 😉

Fortunately for all of us, these strawberry biscuits have proved as large as the originals. So now you can choose your favorite berry to be used in these sweet, soft and buttery biscuits!

Staglized strawberry biscuit seasoned with butter on a white dish.

Biscuiti Soft strawberries

I love rolled biscuits (like sweet potato biscuits), but my favorite biscuits to be made are simple to drop biscuits. Whether it’s cheese sausage biscuits or Bisquick classic biscuits, they are easy and do not disappoint.

So excited when I tell you that these strawberry biscuits are even easier to make because you don’t even have to drop the dough on a pan.

That’s right, you have just spread the dough in an 8 × 8 -inch pan butter, then make some rapid score lines that we will use to cut the biscuits later. Rotolant cutters or pins are not necessary.

These biscuits cook super high and soft, with pieces of fresh strawberries in everything. The biscuits themselves are slightly sweet, so they become absolutely perfect when you cover them with a delicious honey butter.

Get them on a weekend together with some scrambled eggs and some Million dollars baconmaybe he throws some strawberry mimosaAnd you have a breakfast that cannot be beaten.

Hand holding a strawberry biscuit in her hand to the camera.

How to make this recipe for strawberry biscuits

These strawberry biscuits high miles are super impressive, but they are not difficult to make. Everyone will ask you this recipe!

Ingredients you need

To make the biscuit dough, you will need:

11 tablespoons of cold non -salted butter (divided use)
3 cups of flour for all uses
½ cup of granulated sugar
2 teaspoons of powder cooking
½ teaspoon of sodium bicarbonate
1 1/4 of teaspoons of sea salt
1 1/2 cups of fresh chopped strawberries
1 2/3 cups of cold lacticello

Strawberry biscuit ingredients arranged on a work surface.

Before starting to cook, make sure you know how to correctly measure the flour so that your biscuits go perfectly every time.

Lacticello helps to make many these biscuits and keep them tender. It also gives them that spicy flavor that we love in a good dairy biscuit.

Fresh strawberries are the way to go in this recipe. Unfortunately, frozen strawberries do not work in this recipe.

Baked strawberry biscuits are seasoned with a simple honey butter before slicing and having fun. To do this, you will need to:

2 tablespoons of unbeaten butter
1 tablespoon of honey
Pinch of salt

We will dissolve the butter with the honey, so don’t worry about making sure the butter is a certain temperature.

Make these biscuits

Instead of gaining the pan for these biscuits with non -stick spray, butter the pan.

Preheat the oven to 400 ° F. while the preheated oven, add 1 tablespoon of butter in an 8 × 8 inches pan and set it in the oven for a few minutes, only until the butter melted.

The melted butter is brushed to the bottom of a pan.

Once the butter has melted, brush it on the bottom and on the sides of the pan, then set the pan aside.

Cut the butter into small pieces, then put it in the refrigerator for now.

The butter worked in dry ingredients for strawberry biscuits.

In a large bowl, beat the dry ingredients together: flour, sugar, yeast, baking soda and salt. Add the butter to cubes and use the tip of the fingers to destroy the flat and irregular pieces.

Add the diced strawberries and mix gently to combine, then mix the dairy until they remain dried pockets of flour. You will end with a very sticky mixture.

Kitchen strawberries added to a bowl of butter worked in flour.

Distribute the dough in the buttered pan, making sure to bring it to the bottom of the corners.

Spray a bench or blade scrape of pasta with non -stick spray and mark the dough in 9 squares, but do not separate the dough.

Biscuiti of baked strawberries that cool down in a pan.

Cook the strawberry biscuits for 40-45 minutes, until the tops are golden and a kitchen knife inserted in the central biscuit comes out clean. Leave the biscuits to cool for 5 minutes while preparing the honey butter.

Microwave the butter, honey and salt for 30-60 seconds, until the butter melted.

After 5 minutes, turn off the biscuits from the pan and brush the tops with the honey butter. Cool for another 10 minutes on a grill before cutting the scores with a large and serrated knife.

Serve hot with additional butter and honey, if desired.

Bredare Biscuiti of Fraghbormersi unloaded against with migherous butcher on a distro.

Stiring suggestions

These strawberry biscuits are better served the day they are made. They are incredible if served as soon as they came out of the oven, but they are still fantastic even after they have cooled.

If you have leftovers, I recommend you wrap the biscuits in a sheet and to keep at room temperature for a maximum of 1 day.

I suggest heating the remaining biscuits before enjoying it. Hot biscuits discarded in the microwave for about 30 seconds or leave them wrapped in a sheet and put them in a toaster oven or a low oven for a few minutes to heat them.

High sight of the sliced strawberry biscuits.

Frequent questions

Help! I’m out of the dairy! What can I use instead?

If you are out of the lacticello, take a look at my post on how to prepare lacticello using the ingredients you already have at hand. One of these methods will work for this recipe for strawberry biscuits.

Using the tip of the fingers to destroy the pieces of butter in flour is hard on my hands. Is there another method that I could use?

If it is not accessible to make you work the butter with your fingers, you can cut the butter in the dry ingredients using a Pastry cutter or even a kitchen robot Instead. Work the butter until the mixture looks like a coarse meal with some pieces of pea -size butter.

You could also scratch the butter using the large holes of a grated box and work the butter in the dry ingredients with the tip of the fingers or a fork.

I don’t have an 8 × 8 inches pan, can I use a 9 × 9 inches pan instead?

Yes, a 9 × 9 inches pan will work well for this recipe. Keep in mind that the biscuits will not be so high, so it may be necessary to reduce the cooking time of a couple of minutes.

Strawberry biscuits were stacked over the rest of the biscuits pan.

Preheat the oven to 400 ° F. 1 spoonful of butter in (1) 8 × 8 inch oven sung and place it in the oven for about 3-5 minutes while the preheated oven. Once the butter is dissolved, brush it on the bottom and on the sides of the pan. Set aside.
Cut the remaining butter into small pieces. Keep the cold until you are ready to use it.
In a large bowl, beat the flour, sugar, baking powder, baking soda and salt together. Add the pieces of cold butter; He launches the mixture of flour, then use the tip of the fingers to destroy the butter in flat and irregular pieces.
Add the strawberries and mix to combine. Gently mix the lacticello until they remain dry flour pockets.
Transfer the dough to the prepared pan. Use a spatula to uniformly spread the dough through the pan, even in the corners.
Lightly spray a bench scraper with non -stick kitchen spray and use it to mark the dough 9 Squares the same, but not separated.
Cook for 40-45 minutes or until the peaks of the biscuits are golden and a reference knife inserted in the central biscuit comes out clean. Let the biscuits cool for 5 minutes.
Prepare the honey butter: in a small microwave bowl, add the butter, honey and salt. Microwave until the butter melts, 30-60 seconds, and mix to unite.
After the biscuits cooled for 5 minutes, turn them on a pan, then turn them upside down on a wire rack (they should be up again). Brush the tops with all the honey butter. Cool for another 10 minutes before using a serrated knife to cut the biscuits along the scores signs. Serve hot.

If destroying the butter with your fingers is inaccessible for you, feel free to work cold butter in the dry ingredients using a pastry blender or a food processor until the mixture looks like a large meal.
Adapted by blueberry biscuits

Service: 1cookie, Calories: 382Kcal, Carbohydrates: 49G, Protein: 6G, Fat: 18G, Saturated fat: 11G, Polynsaturo fat: 1G, Monolysatuine fat: 5G, Trans fat: 1G, Cholesterol: 48mg, Sodium: 528mg, Potassium: 148mg, Fiber: 2G, Sugar: 16G, Vitamin A: 582Iu, Vitamin C: 14mg, Soccer: 119mg, Iron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.