A national chain quick service restaurant had folks clamoring over a chicken sandwich and now they have folks talking about 🍓 biscuits!
It was only right that I make my own and give y’all the recipe! Every year, we go berry picking and I make homemade donuts and jams, etc. This year, I’ll be adding strawberry biscuits to the line up!
- 1 ⅔ cups all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons cold butter cut into pieces
- ⅔ cup chopped fresh strawberries
- ⅔ cup ice cold buttermilk
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 tablespoon heavy cream
- 3 tablespoons coarse sugar
- ⅓ cup powdered sugar
- 1 tablespoon milk
- Drop of vanilla extract
Preheat oven to 425°F with a rack in the middle of the oven.
In a large bowl, combine flour, granulated sugar, baking powder and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Use a fork to stir in the strawberries.
In a glass measuring cup, combine buttermilk, vanilla extract, and almond extract. Pour over the dry ingredients. Stir gently with a rubber spatula until the mixture comes together. If necessary add an extra tablespoon of buttermilk. You want it just come together, but not be too wet. Be careful not to over-mix; stop as soon as no large streaks of flour remain. Over worked biscuits are tough and not tasty!
Using an ice cream scoop, scoop biscuit dough onto the prepared baking sheet. Keep the dough mounds fairly high, don't flatten them down. Brush the top of each biscuit with a little heavy cream and sprinkle with coarse sugar.
Bake for 15-20 minutes, until the biscuits are light golden brown and baked through. I rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool for 2-3 minutes, then remove the biscuits from the pan and cool directly on the rack.
Whisk all ingredients until smooth. Add more powdered sugar to thicken, or more milk to thin. Drizzle over the cooled biscuits.