Strawberry Biscuit Wedges – a lightly sweet buttermilk biscuit stuffed with ripe strawberries and drizzled with a simple icing. You’ll love the soft biscuit texture, crispy sweet top and the pops of strawberry flavor in every bite!
Every year I anxiously await for the word from our favorite local farm announcing strawberries are ready to pick and the fields are open. Strawberry season was about a month late this year so I’d been waiting rather impatiently. Once I received the email I dropped everything and took a field trip to Miller Farms Market to pick strawberries in the rain. Strawberries are never better than when fresh picked, and as you may know, they don’t continue to ripen after sitting around a few days. I set aside my original plans for baking and cooking other recipes and headed over to the farm with boots in hand.
I picked a couple of “buskets” (basket/bucket) and got to work on strawberry recipes. Boy do I have recipes to share 🙂 First up, Strawberry Biscuit Wedges!
Being an avid baker and having grown up in the south, it’s a given that I would love biscuits. I’m a carb lover from way back and having a treat like this every now and then is pure heaven. The fresh picked, super ripe, red all-the-way-through strawberries were the perfect add-in for these tender, flaky buttermilk biscuit wedges. They may look like scones, but taste like biscuits!
Sprinkled with a little coarse sugar, these not-too-sweet wedges of strawberry heaven are easy to make and even easier to eat. Feel free to cut the dough into squares, biscuit rounds or as pictured here. Our biscuit dough is cut into wedges and left attached in a round while baking. If you separate the biscuits before baking, watch the cooking time as they may be ready in less.
Serve with jam, butter or a drizzle of simple icing.
You’ll be glad you gave these strawberry biscuit wedges a try, and so will your family!
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A lightly sweet buttermilk biscuit stuffed with ripe strawberries and drizzled with a simple icing. You'll love the soft biscuit texture, crispy sweet top and the pops of strawberry flavor in every bite!
- 2 1/4 to 2 1/2 cups unbleached all-purpose flour
- 2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/4 cup unsalted butter melted and cooled slightly
- 1 cup buttermilk well shaken before measuring
- 1 cup quartered or chopped strawberries, plus 1/4 cup for topping the biscuits
- milk for brushing on top before baking
- 1 teaspoon coarse or granulated sugar for topping optional
- 1/2 cup powdered sugar
- 1 - 2 teaspoons milk more or less as needed for desired consistency
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or silpat mat.
In a large mixing bowl combine 2 1/4 cups of the flour, baking powder, 2 tablespoons granulated sugar, and salt.
Add the strawberries to the flour mixture and toss using a rubber spatula until coated. Make a well in the center of the dry ingredients and pour in the buttermilk and melted butter. Use the spatula to fold the ingredients together making sure you don’t smash the strawberries. Mix just until all flour is moistened. If needed, add up to 1/4 cup more flour, 1 tablespoon at a time until the dough is just slightly sticky and not wet.
Lift the dough from the bowl with floured hands and mold into a ball. Place the dough on the prepared baking sheet and flatten into an 8-inch circle, about 1-inch thick.
Flour a large knife or pizza cutter and cut the biscuits into 8 wedges. Flour the knife in between cuts as needed. Do not separate the wedges, leave them attached to one another. Sprinkle the remaining 1/4 cup of strawberries on top and lightly push into the dough. Brush the tops of the biscuit wedges with milk and sprinkle with sugar, if using.
Bake in the preheated 425F oven for 23-30 minutes or until golden brown. Remove from the oven and cool slightly before serving. Drizzle with a simple icing made of powdered sugar and milk if desired.
This recipe has not been tested with frozen strawberries, only fresh.
If you don’t have buttermilk on hand, you can make homemade. Put 1 tablespoon white vinegar in a measuring cup and add milk to measure 1-cup. Stir and allow it to sit for 5 minutes before using.
We also have a recipe for Blueberry Buttermilk Biscuits with a warm blueberry sauce that you might like. It’s light and hardy and stuffed full of blueberries. Another breakfast/brunch favorite are these Buttery Apricot Scones. They’re light and buttery, flaky and soft, and absolutely wonderful. Amy from She Wears Many Hats knocked it out of the park with these Sour Cream Cheddar and Chive Drop Biscuits and check out these Red Lobster Cheddar Bay Biscuit copycats from Sommer at A Spicy Perspective. They all sound so very yummy. I can’t get these beautiful Maple Bacon Buttermilk Biscuits from Seasons and Suppers out of my mind! They’re a must try this season.
Thanks so much for stopping by!