These strawberry biscuits are more than just a treat; they're a mouthful of joy waiting to happen. Whether you're a seasoned baker or new to the kitchen, this strawberry biscuit recipe is a perfect way to introduce fruit and flavor into your biscuits.
Strawberry Biscuits are more than just a treat; they're a mouthful of joy waiting to happen. Whether you're a seasoned baker or new to the kitchen, this strawberry biscuit recipe is a perfect way to introduce fruit and flavor into your biscuits.
These Strawberry Biscuits were inspired by the Popeyes strawberry biscuits. By adding strawberry preserves to the traditional biscuit dough, we've created a sweet and savory treat that makes this a fun Popeyes biscuit recipe.
What You'll Love About This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easy to find, making it accessible for everyone.
- Quick to Make: With a total time of 25 minutes, these biscuits can be prepared even on a busy morning.
- Versatile: They can be enjoyed with various toppings, or just with a layer of additional strawberry preserves.
- Kid-Friendly: The sweetness of the strawberry makes it a hit among the younger crowd.
Ingredients
- All-Purpose Flour: The base of the biscuit, opt for organic if you can.
- Granulated Sugar: Adds the touch of sweetness that balances the tartness of the strawberries.
- Butter: Always choose cold butter for the flakiest biscuits. Freezing it will make it even better and flakier.
- Buttermilk and Milk: Adds richness and moisture; opt for full-fat versions for the best texture.
- Strawberry Preserves: Pick high-quality preserves for the richest strawberry flavor.
- You'll also need some baking basics like baking soda, baking powder and eggs for an egg wash.
Equipment
- Parchment Lined Baking Sheet: Crucial for easy cleanup.
- Cookie/Biscuit Cutter: Round shapes are traditional, but feel free to get creative.
- Rolling Pin: Essential for evenly rolled dough. A wine bottle can also work in a pinch!
- Measuring Cups/Spoons: Accurate measurements are key to baking success.
- Pastry Brush: For evenly applying the egg wash. A silicone brush is usually easiest to clean.
Instructions
Preheat and Prepare: Start by preheating your oven to 400 degrees F. While it's heating, line your baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, blend your flour, sugar, baking powder, salt, and baking soda together.
Add the Butter: Grate cold butter right into your dry mixture. This is your secret to ultra-flaky biscuits!
Stir in Liquids: Gently mix in buttermilk and milk until a dough forms. Remember, don't overmix! Add the remaining liquid only if needed.
Berry Time: Carefully fold in 3-4 tablespoons of strawberry preserves.
Roll the Biscuit Dough: Lightly flour your surface and roll out the dough to about a ½-inch thickness.
Cut out the Biscuits: Cut out your biscuits using a cutter or glass. No twisting! This stops the biscuits from rising. Press straight down and back up. If it's too sticky from the preserves, add flour to the cutter.
Lay out the Biscuits: On your prepared baking sheet, lay out the cut out biscuits evenly spaced with enough room to rise.
Egg Wash: Use a pastry brush to coat each biscuit with a mixture of one beaten egg and a tablespoon of water.
Bake and Rotate: Pop them into the oven for 8 minutes, then rotate your baking sheet for even cooking. Continue to bake for an additional 6-8 minutes or until golden brown.
Glaze: While your biscuits are finishing up, make your glaze by blending heavy cream with powdered sugar.
Serve: Drizzle the glaze over your hot biscuits and enjoy!
And that's it! You can serve your homemade strawberry biscuits with whipped cream, additional strawberry jam or anything else you would like.
Top Tips
Use Cold Butter: Make sure your butter is cold, even frozen, to ensure that your biscuits are flaky. This makes it easier to incorporate into the flour without melting.
Don't Add too Much Strawberry: Don't add more than the recommended amount of preserves, otherwise your biscuits will be too wet and won't come out right.
Don't Overmix: Biscuit dough should come together but not be overworked. Overmixing can make your biscuits tough instead of tender.
The No-Twist Rule: Never twist the biscuit cutter. This seals the edges of the biscuit and prevents them from rising. Always press straight down and lift straight up.
Quality Matters: Choose a high-quality strawberry preserve to elevate the flavors. Lower quality preserves often have more sugar and less fruit flavor.
Oven Rotation: Halfway through baking, rotate your pan to ensure that all biscuits are cooked evenly. Some ovens have hot spots that can result in uneven baking.
Timely Glaze: Prepare your glaze while the biscuits are in the oven. This way, you can drizzle it over the biscuits as soon as they come out, allowing the glaze to seep into the biscuits.
Egg Wash for Color: An egg wash is optional but highly recommended. It gives your biscuits a golden-brown color and a slight shine.
Flour Your Cutter: If the dough is sticking to your biscuit cutter, flour the edges to make a cleaner cut.
Storage Instructions
Have leftover biscuits? You can easily store your strawberry biscuits in the fridge for freezer!
Room Temp: Keep your strawberry biscuits in an airtight container at room temperature for up to 2 days. Make sure they've cooled down before storing to prevent moisture build-up, which can make them soggy.
Fridge: You can store the biscuits in an airtight container in the fridge for up to a week. Again, let them cool completely before refrigerating.
Freezer: To freeze, wrap each biscuit in cling wrap and then place them in a ziplock bag. They can be stored for up to 3 months this way.
Reheating: For best results, reheat biscuits in a preheated 350°F oven for about 10 minutes. If microwaving, wrap the biscuit in a damp paper towel to keep it moist. Microwave on high for 20-30 seconds.
Substitutions
Buttermilk: If you don't have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes before using.
Dairy-Free: Almond milk, oat milk, or soy milk can be used in place of regular milk and buttermilk for a dairy-free option. Similarly, vegan butter can replace regular butter.
Sugar Alternatives: Coconut sugar or stevia can be used instead of granulated sugar, but keep in mind that it may affect the final taste and texture.
Recipe
Strawberry Biscuits
These Strawberry Biscuits are the culinary crossover you didn't know you needed. Imagine the fluffiness of a Popeyes biscuit but with a strawberry-kissed interior that delights with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1.5 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- ½ cup cold butter
- ¾ cup buttermilk
- ¼ cup milk
- 3 tablespoon strawberry preserves
- Egg wash (1 egg + 1 tablespoon water)
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- In a large mixing bowl, mix flour, sugar, baking powder, salt, and baking soda.
- Add grated cold or frozen butter to dry ingredients.
- Stir in buttermilk and milk until dough forms. Add strawberry preserves.
- Flour a flat surface and roll out dough.
- Cut biscuits, and place on sheet.
- Brush with egg wash.
- Bake for 8 mins, rotate, then bake another 6-8 mins.
- Prepare glaze and drizzle over biscuits.
Notes
DO NOT TWIST the glass, or biscuit cutter after cutting. This stops the
biscuits from rising. Press straight down and back up. If its sticky from the preserves, add flour to the cutter.
Do not add more preserves than recommended, you run the risk of the dough not fully cooking because it is too wet. Serve preserves on the side.
You can use water, milk, almond milk etc to make the glaze.
FAQ
Fresh strawberries have high water content and can make your dough too wet. Stick to strawberry preserves for consistent results.
Yes, blueberry, raspberry, or even apricot preserves can work well.
They should be golden brown on top and slightly firm to the touch.
You can make your own buttermilk substitute by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for 10 minutes.
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