These Strawberry Drop Biscuits are simple to make and wonderfully flavorful. Bursting with sweet, slightly tangy strawberries and a light, fluffy crumb, they’re ideal for breakfast, tea, or a quick dessert.
Drop biscuits are an approachable recipe for bakers of any level. They make a delicious breakfast or dessert and require no rolling, cutting, or complicated technique. You simply mix the ingredients, scoop the dough and bake. Follow the steps below for consistent, tasty results.
Ingredients that Matter
This recipe uses mostly pantry staples plus fresh (or frozen) strawberries. A few details make a big difference in texture and flavor:
- Strawberries. Fresh or well-thawed frozen berries work. Choose ripe, sweet berries and chop them into small pieces so they disperse evenly in the dough.
- All-Purpose Flour. Plain all-purpose flour gives a tender biscuit. You can swap half the flour for whole wheat if you want more fiber and a nuttier flavor.
- Buttermilk. Buttermilk adds tang and keeps the biscuits tender. If you don’t have it, use whole milk or a 50/50 mix of whole milk and heavy cream and add a squeeze of lemon to introduce some acidity.
- Baking Powder and Baking Soda. Baking powder provides lift and a light texture; a touch of baking soda helps with browning and balances acidity.
- Sugar. A little granulated sugar enhances the strawberries’ sweetness and helps develop a slightly crisp exterior.
- Butter. Use unsalted butter and keep it frozen until you grate or cut it in. Very cold butter is essential to achieve a flaky, tender biscuit with good rise.
How to Make Strawberry Biscuits
These biscuits come together quickly: combine the dry ingredients, work in frozen butter until the mixture is pebbly, fold in chopped strawberries, add cold buttermilk, then scoop and bake. Keep mixing minimal so the biscuits stay light and tender.
- Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl and set aside.
- Grate frozen butter using the large holes of a box grater or cut it into small cubes. Cold pieces of butter create pockets of steam that lift the biscuits as they bake.
- Toss the grated butter into the flour mixture until the pieces are well coated and the mixture resembles small pebbles.
- Do not overwork the mixture—keeping the butter in small pieces ensures a tender texture and good rise.
- Fold in the chopped strawberries gently so they distribute without releasing too much juice into the dough.
- Make a well in the center and pour in cold buttermilk. Stir gently with a fork or spatula about 15 times—just until the dough comes together. Overmixing will make the biscuits dense.
- Scoop the dough onto a parchment-lined baking sheet, using about 3 tablespoons per biscuit or a medium scoop. Space them about 1½ inches apart. Bake at 425°F until golden, about 12–15 minutes.
- Let the biscuits cool on the pan for 5 minutes, then transfer to a wire rack to cool another 10 minutes before serving.
Storage and Serving
Store leftovers in an airtight container at room temperature or refrigerated for up to three days. Reheat briefly in a toaster oven until warm. Freezing is not recommended, as the fruit can become watery when thawed.
Serve warm with room-temperature butter, strawberry jam, whipped cream, or extra fresh strawberries. For a sweet finish, drizzle a simple icing made from powdered sugar, vanilla and a little lemon juice until spoonable.
Adam’s Pro Tips
- Freeze the butter before grating or cutting—it’s easier to handle and crucial for flaky, risen biscuits.
- If you need to pause while preparing, refrigerate the mixed ingredients to keep the butter cold.
- Chop strawberries into small pieces so they mix in evenly without weighing down the dough.
Strawberry Season
While thawed, well-drained frozen strawberries can be used, fresh ripe berries give the best flavor and texture. Peak strawberry season varies regionally but is typically late spring through early summer. Fresh berries also work well in many other recipes, from baked oatmeal and smoothies to salads and crumbles.
FAQ
Yes. If using frozen strawberries, thaw them first, drain and pat dry so excess moisture doesn’t make the dough soggy.
Yes. If you use self-rising flour, omit the added baking powder and salt since self-rising flour already contains leavening and salt.
Buttermilk is recommended for its tang and tenderizing effect, but you can substitute whole milk or a mix of milk and cream. Adding a squeeze of lemon will add some acidity similar to buttermilk.
Recipe
Strawberry Drop Biscuits
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- Author: Adam Dolge
- Total Time: 35 min.
- Yield: About 16 biscuits
Description
Easy, light and slightly sweet, these Strawberry Drop Biscuits are perfect for breakfast, coffee or a simple dessert.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 8 Tbsp (1 stick) unsalted butter, frozen
- 1 cup chopped strawberries (about 6 oz.)
- 1 cup cold buttermilk
Instructions
- Place racks in the top and bottom thirds of the oven and preheat to 425°F. Line two baking sheets with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Grate or cut the frozen butter into small pieces and toss into the flour mixture until coated and the mixture resembles coarse pebbles. Fold in the chopped strawberries gently.
- Make a well in the center and pour in the cold buttermilk. Stir about 15 times just until combined; do not overmix.
- Scoop about 3 tablespoons of dough per biscuit onto the prepared baking sheets, spacing them at least 1½ inches apart (you should have 14–16). Bake 12–15 minutes, rotating pans halfway through, until golden brown.
- Cool on the pans for 5 minutes, then transfer to a wire rack to cool another 10 minutes before serving.
Notes
- Store leftover biscuits in an airtight container for up to three days.
- Reheat gently in a toaster oven to avoid drying or burning.
- Serve with butter, jam, whipped cream or extra strawberries. They also make a quick strawberry shortcake.
- Use fresh, ripe strawberries when possible and chop them finely for best results.
- Prep Time: 10 min.
- Cook Time: 15 min.
- Category: Biscuits
- Method: Baking
- Cuisine: American