Buttery, flaky, and bursting with sweet-tart strawberries, these Buttermilk Strawberry Biscuits are finished with a luscious vanilla glaze for the perfect balance of rustic charm and bakery-style indulgence. A standout for brunch, breakfast, or any sweet occasion.
Why You’ll Love This Recipe
- Fresh strawberries bring a juicy pop of flavor
- Soft, flaky buttermilk biscuit base
- Easy vanilla glaze adds a sweet finish
- Perfect for spring brunches or tea time
- Comes together quickly with pantry staples
Ingredients
For the Biscuits:
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (12 g) baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon (6 g) kosher salt
- 8 tablespoons (112 g) unsalted butter, cold and cubed
- 1 cup (150 g) fresh strawberries, diced
- 3/4 cup (180 g) cold buttermilk
- 1 large egg + 1 tablespoon water (for egg wash)
For the Vanilla Glaze:
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon (15 g) milk
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pat chopped strawberries dry with a paper towel to reduce moisture.
- In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gently fold in strawberries. Pour in buttermilk and stir until just combined—do not overmix.
- Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold and turn 2–3 times to build flaky layers.
- Cut biscuits using a round biscuit cutter. Place on baking sheet, leaving space between each. Reroll scraps as needed.
- Brush tops with egg wash. Bake for 15–20 minutes, until golden brown.
- While biscuits bake, whisk together glaze ingredients until smooth.
- Drizzle glaze over warm biscuits before serving.
Servings and Timing
Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Kcal: 270 kcal
Servings: 8 biscuits
Variations
- Use blueberries or raspberries instead of strawberries
- Add lemon zest to the dough for brightness
- Swap glaze with a dusting of powdered sugar
- Make mini biscuits for bite-size treats
- Use almond extract in glaze for a nutty twist
Storage/Reheating
- Room temperature: Store in an airtight container for up to 2 days
- Fridge: Store for up to 4 days, reheat in the oven for best texture
- Freezer: Freeze unbaked biscuits and bake directly from frozen, adding a few extra minutes
FAQs
Can I use frozen strawberries?
Yes, but thaw and pat them dry to avoid excess moisture in the dough.
What kind of buttermilk should I use?
Full-fat buttermilk is best for rich flavor and tender texture.
Can I make these ahead?
Yes, you can refrigerate the shaped biscuits overnight and bake the next day.
Why is my dough too wet?
Strawberries may have released extra juice—add a tablespoon of flour to adjust.
Can I use heavy cream instead of buttermilk?
Yes, but the texture will be slightly richer and less tangy.
How do I get tall, flaky layers?
Fold the dough several times before cutting and avoid twisting the cutter.
Can I leave out the glaze?
Yes, they’re still delicious without it or with just a sprinkle of sugar.
Can I add more sugar to make them sweeter?
You can increase sugar slightly, but too much may alter the texture.
Can I use a food processor for the dough?
Yes, but pulse gently to avoid overworking the dough.
How do I reheat leftovers?
Warm in a 300°F oven for 5–7 minutes or microwave briefly for a soft texture.
Conclusion
These Buttermilk Strawberry Biscuits with Vanilla Glaze are the perfect blend of flaky, fruity, and sweet. Ideal for spring mornings, weekend brunches, or just a cozy treat, this recipe brings bakery-style charm straight to your kitchen.
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Buttermilk Strawberry Biscuits with Vanilla Glaze
- Total Time: 35 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Flaky buttermilk strawberry biscuits topped with vanilla glaze—perfectly sweet, fruity, and tender. A cozy treat for brunch or dessert!
Ingredients
Biscuits:
2 cups (240 g) all-purpose flour
1 tablespoon (12 g) baking powder
1/4 teaspoon baking soda
1 tablespoon (12 g) granulated sugar
1 teaspoon (6 g) kosher salt
8 tablespoons (112 g) unsalted butter, cold and cubed
1 cup (150 g) fresh strawberries, diced
3/4 cup (180 g) cold buttermilk
1 large egg + 1 tablespoon water (for egg wash)
Vanilla Glaze:
1/2 cup (60 g) powdered sugar
1 tablespoon (15 g) milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat chopped strawberries dry to prevent excess moisture in the dough.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Cut in cold cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gently fold in the strawberries. Add the buttermilk and stir just until the dough comes together.
Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Fold it over a few times for flaky layers.
Cut into rounds using a biscuit cutter. Reroll scraps as needed.
Place biscuits on the prepared baking sheet and brush the tops with egg wash.
Bake for 15–20 minutes, or until golden brown.
Mix glaze ingredients until smooth. Drizzle over warm biscuits and serve.
Notes
- Best served fresh and warm.
- Freeze unglazed leftovers and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American