Sweet and flaky strawberry biscuits to enjoy on a summer day or any day! The pastry is so light and fluffy that you keep going back for another bite and the ripe juicy strawberries bring an explosive punch of flavour. What more could you ask for?
I love strawberry shortcakes but let’s take out the extra step and put the strawberries IN the biscuit!
Why cut butter?
Making biscuits are similar to making scones you start off with cutting butter into flour. This helps the pastry get nice and flaky because the butter stays in chunks.
When the pastry bakes, the butter melts and the layers form! Isn’t that so amazing? The key here is to not cut your butter pieces too small otherwise they will melt too quickly in the oven during the bake. Make sure that your butter chunks are no smaller than pea-size!
Strawberry Biscuit tips
Once you’re done cutting the butter into the flour, you add in the rest of the ingredients to create a dough. Don’t over-mix otherwise your biscuits will be dense!
Next, you add in the strawberries. Make sure your strawberries are try before adding them in otherwise, your batter may become too wet! If your batter is too wet to work with, you can add a couple tablespoons of flour to help it become more workable.
When your dough is ready, you can roll it out and cut them into circle shapes! I like to chill my biscuits before I bake them because this allows the butter to firm back up before the baking process. I find that the biscuits turn out flakier this way!
Strawberry biscuit recipe
- 2 1/4 cups all-purpose flour
- 1/4 cups sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 85g cold butter, cut into 1/2″ cubes
- 1 cup diced strawberries or berries of choice
- 100 mL milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp milk
- Sift together the flour, sugar, baking powder, and salt in a large bowl. Add in the cubed butter and incorporate it into the flour mixture with your hands or pastry cutter until it becomes pea sized pieces. Fold in the chopped strawberries
- In a medium bowl, whisk together 100mL milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until a dough begins to form. The dough may be sticky but it will still be workable.
- Lightly flour a flat surface so the dough will not stick to it. Form it into a disc that is about 1″ high and 12″ across. Cut 10 biscuits out with cookie cutters
- Transfer the slices to a lined baking sheet. Brush the top of each scone with the 2 tablespoons of milk.
- Chill the scones for 20 to 30 minutes in the fridge. Preheat the oven to 375°F.
- Bake the scones for 18 – 20 mins or until they just begin to brown on top
- Remove the scones from the oven and allow them to cool completely before eating