Strawberry Biscuits

Bake/Cook Time:

12m - 14m

Yield:

12-14 biscuits

Fresh strawberries are the star in Chef Eddy's buttery Strawberry Biscuits. The homemade buttermilk biscuit base is tender, buttery, and flaky and packed with over two cups of fresh strawberries to make sure that every bite is filled with bursts of fruity sweetness. Buttermilk brings a delightful tanginess to the table, adding a subtle hint of acidity that balances the sweetness of the strawberries. When baked to perfection, these Strawberry Biscuits develop a golden brown exterior and a light and fluffy interior. The contrast between the crisp outside and the soft inside makes this a delicious addition to your breakfast or brunch menu. If desired, serve with our easy and quick reduced-sugar strawberry spread.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 1/3 cups strawberries
3 cups all-purpose flour*
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons very cold unsalted butter
2 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 cup buttermilk
Zest of 1 lemon, no white bitter pith
Low Sugar Strawberry Spread

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 425°F.
Wash and dry strawberries. Remove stem and cut lengthwise in half. Cut crosswise in about 5 slices. Cut enough strawberries to create 1 1/2 cups of sliced strawberries.
In a bowl large enough to hold all ingredients, sift together flour, baking powder, and salt.
Place a box grater onto flour mixture and grate butter on large eyes of grater. Toss gently to retain butter pieces. Add strawberries and toss without mixing much.
In a separate bowl or measuring cup mix sugar with buttermilk and lemon zest.
Add buttermilk mixture to dry ingredients and mix just until rough dough forms; do not over mix!
Gently press dough onto a lightly floured surface about 1/2-inch thick.
Cut with a round biscuit cutter and place on parchment lined cookie sheets. Sprinkle surface of biscuits with a thin coat of sugar.
Place in oven and bake until light golden, about 12-14 minutes. Remove from oven.