Buttermilk 🍓 biscuits…
Let’s make some Homemade Buttermilk Strawberry Biscuits. 🍓✨
Zae’s Strawberry Buttermilk Biscuits
Ingredients:
• 2 cups White Lily Self-Rising Flour
• ½ cup salted butter (1 stick, I used Kerrygold, frozen)
• 2 tablespoons sugar
• ½ tablespoon strawberry Jell-O
• ½ cup crushed freeze-dried strawberries
• 1 cup cold buttermilk
• Add a small squeeze/drop of red food coloring to your buttermilk for that bold strawberry color
Process:
1. In a bowl, combine flour, sugar, Jell-O, and crushed strawberries.
2. Grate your frozen butter directly into the mixture and gently toss to coat.
3. Pour in your cold buttermilk (with the red food coloring added).
4. Mix just until a soft dough forms. Do not overwork it.
5. Flour your surface, turn out the dough, gently pat it down and fold it over itself a few times for layers.
6. Cut your biscuits thick.
7. Bake at 425°F for 15–17 minutes (ovens vary) until puffed and lightly golden on the bottom.
8. Brush the tops with melted butter while warm.
Easy Vanilla Glaze:
• ½ cup powdered sugar
• 1–2 tablespoons heavy whipping cream
• Splash of vanilla or lemon extract
Whisk until smooth, drizzle over cooled biscuits, and finish with more crushed freeze-dried strawberries.
Thick. Fluffy. Buttery. Light strawberry flavor and not overly sweet.
Save this for later and let me know if you’re making these. 🍓💕
#strawberrybiscuits #biscuitrecipe #homemade #bakingfromscratch #blackgirllemon8
Making homemade buttermilk strawberry biscuits is such a rewarding experience, especially when you get that perfect balance of flaky layers and light strawberry flavor. One tip I found really helpful is using frozen salted butter grated directly into the flour mixture—it keeps the butter cold, which helps create those amazing layers when baked. Adding crushed freeze-dried strawberries instead of fresh fruit intensifies the strawberry notes without adding extra moisture, which can sometimes make biscuits soggy. Plus, I like adding a few drops of red food coloring to the buttermilk. It’s optional, but it really gives the biscuits a beautiful, inviting color that makes them stand out on any breakfast table. For those who want a little extra sweetness, the easy vanilla glaze is a game changer. Mixing powdered sugar with heavy cream and a touch of vanilla or lemon extract adds a silky finish. Drizzling the glaze over cooled biscuits and topping with more crushed freeze-dried strawberries gives a lovely texture and flavor contrast. I also recommend folding the dough over itself a few times before cutting to help develop those layers. Don’t overwork the dough though—keeping it soft is key to a tender biscuit. Baking at a high temperature around 425°F for about 15–17 minutes ensures a golden bottom with a fluffy interior. Overall, these biscuits are perfect for any occasion, from a casual brunch with friends to a special treat for yourself. Experimenting with different extracts like almond instead of vanilla can also add a unique twist. Let me know if you try this recipe and what your favorite additions are!
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