Strawberries and Cream Biscuits

I recently did a Williams Sonoma cooking demonstration called Bites and Blogs (featuring various Nashville Food Bloggers) and I made these biscuits.

The Southern women who came in the door had one word for them. DIVINE! But you have to say it like this. Deevaan. That’s our glorious Southern speak with lots of drama and emotion, especially when it comes to biscuits.

I actually picked the ones you see here, and I agree with those ladies. These are divine and addicting, so make more than you need. I chose this biscuit for the demo, because I wanted to make some pre-made and these sit out well. You can eat them hours to a day later and they are still good.

Spring love is strawberries. Tennessee has a short season, which makes me appreciate it more, and there is absolutely nothing more fun to pick than strawberries. Perhaps because strawberries are so honest. When you see juicy bright, yet deep red, strawberries hanging on their pretty stems, you know they’re ripe. You know they’re sweet. The red berry color is one of the most universally appealing draws to the eye. If you don’t’ believe me, just post anything with red berries on instagram and watch how many likes you get. The only thing to rival this attraction is the sight of a Southern biscuit, which I also made at the demo and those 12 buttermilk biscuits were gone in seconds!

I don’t’ know anyone who has more biscuit recipes for you than Spinach Tiger. And here is one more, one you’ll love and be cheered up by.

I have over 17 biscuit recipes here at Spinach Tiger, but these might just be my favorite, at least this week.

Nothing says sweet comfort and everything’s going to be alright like a strawberry and cream biscuit.

I always refer back to my basic biscuit recipe, my all time most popular and most commented post. Then I build on it. In this case I used more liquid, fruit and more sugar. I used mostly cream and only a little bit of buttermilk. (You could use all cream if you don’t have buttermilk).

Add basil for something special: One of my versions for this biscuit is to add in two tablespoons of chopped basil to the flour before adding any other ingredient. 

I wondered how the strawberries would bake, and they roasted inside the biscuits perfectly. Just about every bite has strawberries. This is not the first time I’ve used fruit in a biscuits. I made red white and blue biscuits here and blueberry thyme biscuits here. And, of course, shortcake biscuits here.

Putting fruit in biscuits is a little tricky. Make sure the fruit is covered with flour. This helps stay whole.

These biscuits freeze well. Just microwave for about 20 seconds. So good, you don’t even need butter.

So tell me do you like to bake biscuits and have you ever considered adding fruit?

I would love to stay in touch with you. Feel free to ask me any cooking or baking questions here in the comments or on my Facebook page. I will answer within 24 hours if not sooner. All of my food photos with links can be found in one easy place on my Pinterest Board of Best Recipes.

More Strawberry Recipes

Print Recipe

4.50 from 4 votes

Strawberries and Cream Biscuits

Sweet Biscuits with strawberries for breakfast or dessert.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Biscuits

Cuisine: American

Servings: 15

Author: Angela Roberts

Ingredients

• 6 tablespoons unsalted butter
• 2 cups all purpose flour carefully measured (see notes) more for dusting (can use White Lily)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups strawberries
• 3/4 cup heavy cream
• 1/4 cup buttermilk can use 1 cup heavy cream and skip buttermilk

Instructions

• Cut butter into small pieces. Freeze for 15 minutes. If frozen longer, leave out for a few minutes to warm up. You want the butter hard and cold, but not so hard you can't mix it.
• Mix heavy cream with buttermilk. Set aside.
• Prepare strawberries. Trim stems off, cut into quarters, depending on how large strawberries are. You want them the size of small raspberries. Flour them. Set aside.
• Whisk together flour, salt and sugar, baking powder.
• Add butter and with your hands or pastry cutter, cut the butter allowing it to remain in large enough chunks to melt in oven. (I have a biscuit video under videos on side bar category).
• Add strawberries, making sure they are covered with flour and be very gentle.
• Add in cream mixture and stir with wooden spoon.
• Dough will be very sticky. Flour your hands and bring together into a disc about 8 inches wide.
• Cut biscuits with sharp biscuit cutter.
• Place one inch apart on baking sheet or baking stone.
• Bake at 450 degrees F for 15 minutes.

Notes

This is the only biscuit I make that I don't recommend touching. The cream makes the dough extra moist and the center biscuits don't cook as well. If you do put them in the oven touching, cook them five minutes longer.

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