Ingredients
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon salt
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¾ cup (1 ½ sticks) unsalted butter, cold and cubed
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½ cup whole milk or buttermilk (for extra richness)
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1 cup fresh strawberries, finely chopped
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1 teaspoon vanilla extract
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1 tablespoon milk or heavy cream (for brushing the tops of the biscuits)
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A pinch of sugar (for sprinkling on top, optional)
Ingredient Highlights
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Strawberries: Fresh, ripe strawberries provide the natural sweetness and vibrant flavor that makes these biscuits stand out.
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Cold Butter: The key to flaky biscuits is using cold butter. It creates pockets of air, which results in a soft, fluffy texture.
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Milk or Buttermilk: Buttermilk adds a tangy richness that enhances the overall flavor of the biscuits, while milk keeps the biscuits soft and moist.
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Baking Powder: This helps the biscuits rise and gives them their signature light and airy texture.
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Vanilla Extract: A splash of vanilla complements the natural sweetness of the strawberries and enhances the overall flavor.
Instructions
Prepare the Biscuit Dough:
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Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients are the base of your biscuit dough.
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Cut in the Cold Butter: Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The pieces of butter should be about the size of small peas.
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Add the Wet Ingredients: Make a well in the center of the dry ingredients and pour in the milk (or buttermilk) and vanilla extract. Stir gently with a spoon until the mixture starts to come together, but be careful not to overmix.
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Fold in the Strawberries: Gently fold in the chopped strawberries until evenly distributed. The dough will be slightly sticky, but that’s okay—it ensures a soft, fluffy texture.
Shape and Bake the Biscuits:
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Turn Out the Dough: Turn the dough onto a lightly floured surface. Pat it down gently with your hands to form a rectangle about ¾ inch thick. Be careful not to overwork the dough to maintain its light texture.
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Cut the Biscuits: Use a round biscuit cutter (or a drinking glass) to cut out biscuits from the dough. Press the cutter straight down without twisting it, as twisting can prevent the biscuits from rising properly. Place the biscuits on the prepared baking sheet, close together for soft sides, or spaced apart for crispier edges.
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Brush with Milk: Brush the tops of the biscuits with a little milk or heavy cream. This helps them brown beautifully as they bake.
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Bake the Biscuits: Bake for 18-22 minutes, or until the biscuits are golden brown on top and have risen nicely. Keep an eye on them towards the end of the baking time to ensure they don’t overcook.
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Cool and Serve: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them warm, and enjoy!
- Prep Time: 15minutes
Nutrition
- Serving Size: 15
- Calories: 220
- Fat: 8g
- Carbohydrates: 26g
- Protein: 3g