Strawberry Biscuits

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