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These strawberry biscuits are flassing, buttery and absolutely delicious, topped with a vanilla glaze. Inspired by popeyes, but far better, I love to make them in the summer when fresh strawberries are best.
In case you are new here, I love to make biscuits. In fact, making flakey meat milk biscuits was the first thing I mastered when I started baking. I like to think this is if you have made a condensed version of my strawberry shortcakes biscuits. Let’s get started.
Ingredients do you need to make these strawberry biscuits
- Strawberry. I like that they are mature. But not for mature, or they bleed in the biscuit dough.
- Sugar. We use a teeny bit of sugar in the dough itself.
- Vanilla. I like to use my homemade vanilla extract. But I also used one of the extra vanilla beans inside and scraped it.
- Butter. I like to use unsalted butter so I can check the salt content.
- Meat milk. It gives these biscuits a tender and delicious structure.
- Egg. Some people do not use eggs in biscuits, but I find it to add a wealth to it. This post from Food52 testing of eggs in biscuits uses my recipe as an example!
For the rest of the ingredients, plus accurate measurements, please refer to the recipe indoor map below!
Tips and tricks
- Cold everything. Everything has to be straight from the fridge. This ensures that there are small pockets with cold butter so the biscuits will expand and be extra fluffy and flakey.
- Don’t turn your cut. You will stamp the biscuit cutter down and lift it all up. Turning the cutter will seal the sides and prohibit the correct increase in the biscuits.
- Brush tops with egg washing. I tested these two ways: with a meat milk brush and an egg washing. And loved the crust (and beautiful color) that the egg washing gave.
- Before baking, freeze the biscuits. You want a truly cooled biscuit. So before baking I like to stick the biscuits in the freezer to relax for at least 15 minutes.
Recipe frequently asked questions
It shouldn’t be with these measurements below, but when I mix the dough, if I think it’s a little dry, you can add a tablespoon of extra meat milk at a time.
It is very difficult to detect the taste of baking soda in cakes or cookies, but I find that in biscuits it can leave a very metallic taste that I do not love. I always bake with aluminum -free baking powder.
Collect the biscuit dough, stamp them out. And then place them in the freezer for about 40 minutes until it is very solid. Transfer them to a freezer -proof container or bag. Feel them and freeze them for up to six months.
More strawberry recipes
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In order to produce the strawberry biscuits:
Line a baking tray with parchment paper and put them aside.
In a large bowl, mix the dry ingredients together: All-Purpose flour, baking powder, baking powder and salt. Use a box river to tear the butter into the flour mixture. Transfer the bowl to the freezer while collecting the wet ingredients, approx. 5-7 minutes.
Measure meat milk and add the egg; Whip until combined. Make the egg sink in a small bowl and whip eggs and milk together. Transfer both to the refrigerator.
Grab the bowl out of the freezer and gently divide the butter and combine with the flour. I like to press the butter into the flour using my hands. The flour should go from white to a pale yellow when all butter is incorporated everywhere.
Pour in the cubes of strawberries and gently toss. We want all strawberries to be covered with the flour.
Add the meat milk mixture at once to the flour mixture. Mix until hardly combined; And knead the dough lightly. Until it forms a solid mass. Sprinkle your kitchen table with flour and dump the dough on it. Press the dough into a 3/4-inch thickness.
Cut the biscuits out using a 2 1/2-inch biscuit cutter that ends with approx. 6 biscuits. You can recombin leftovers and get another 2 biscuits. Transfer them to the baking tray and place it in the freezer for 15 minutes. We want them super cold.
To bake biscuits
Preheat the oven to 400f. When the biscuits are cold, whip the egg and a tablespoon of water together to create egg washing and bake in the oven for about 13-15 minutes, until tall and medium golden brown.
To produce vanilla glaze:
Whisk together the powdered sugar, vanilla bean, pinch of salt and milk in a medium bowl. It should be thick, but pourable!
To gather the biscuits:
- Cold everything. Everything has to be straight from the fridge. This ensures that there are small pockets with cold butter so the biscuits will expand and be extra fluffy and flakey.
- Don’t turn your cut. You will stamp the biscuit cutter down and lift it all up. Turning the cutter will seal the sides and prohibit the correct increase in the biscuits.
- Brush tops with egg washing. I tested these two ways: with a meat milk brush and an egg washing. And loved the crust (and beautiful color) that the egg washing gave.
- Before baking, freeze the biscuits. You want a truly cooled biscuit. So before baking I like to stick the biscuits in the freezer to relax for at least 15 minutes.