Description
Soft, flaky strawberry biscuits dotted with juicy strawberry pockets and bright lemon zest, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest (from 1 medium lemon)
- 2 tablespoons freeze-dried strawberry powder
- 6 tablespoons (3 ounces) cold unsalted butter, cut into ½-inch cubes
- ¾ cup buttermilk
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries (about 6 ounces), hulled and diced
- 1 teaspoon cornstarch
Instructions
- Toss your diced strawberries in a small bowl with 1 tablespoon of sugar and the cornstarch until they are well coated. Setting these in the fridge for about 15 minutes helps keep their juices contained, preventing them from leaking into the biscuit dough too soon.
- In a large bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, baking powder, kosher salt, lemon zest, and freeze-dried strawberry powder. This combination ensures that each biscuit has a bright hue and an intensified strawberry flavor.
- Introduce the cold butter cubes into the flour mixture. Use a pastry cutter or two forks to cut the butter in, breaking it down until the pieces are the size of peas, with some larger slivers regularly mixed in. Keeping the butter cold is crucial for achieving those sought-after flaky layers.
- In a measuring cup, mix the buttermilk, heavy cream, and vanilla extract. Create a well in the center of the dry mixture and pour the wet ingredients into the well. Using a rubber spatula, gently fold the mixture until it forms a cohesive dough. Being careful not to overmix is essential to maintain the light texture.
- Transfer the dough onto a lightly floured surface and gently fold in the chilled strawberries. Press the dough into a 1-inch thick rectangle, then fold the top third down over the middle. Rotate the dough 90 degrees and repeat the fold to build those delicate layers within the biscuit.
- After cutting the dough into biscuits, place them on a parchment-lined baking sheet with their flat sides touching. Cover the tray and chill in the refrigerator for 15 minutes. Chilling helps the butter firm up, allowing the biscuits to hold their shape and achieve a good rise in the oven.
- Before baking, brush the tops of each biscuit with a bit of heavy cream. Preheat your oven to 425°F and bake the biscuits for 14 to 16 minutes, or until the edges turn golden and the centers feel set to the touch.
- Once baked, allow the strawberry biscuits to cool on the pan for about 5 minutes. Then, transfer them to a wire rack. You can serve them warm or at room temperature, making for a delectable addition to any meal.
Notes
- If you can’t find freeze-dried strawberry powder, you can replace it with 2 tablespoons of strawberry jam and reduce the heavy cream to 3 tablespoons.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and add ½ teaspoon of xanthan gum to maintain structure.
- Store leftover biscuits by allowing them to cool completely. Place them in an airtight bag and keep them in the freezer for up to 2 months. When you’re ready to enjoy, reheat them from frozen in a 350°F oven for 8 to 10 minutes.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg