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
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper or silpat mat.
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In a large mixing bowl combine 2 1/4 cups of the flour, baking powder, 2 tablespoons granulated sugar, and salt.
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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.
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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.
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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.
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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!
Tricia
I’m a little late getting to the recipe but when I saw them on IG, I was smitten. They look SO good, Tricia, and beautifully photographed.
Thank you Susan – have a fantastic long weekend 🙂
We’re getting local strawberries, too. Nothing beats them, does it? Anyway, lovely dish — who could resist a slice of this? Or two. 🙂 Thanks!
Thank you John 🙂
You did a great job picking those berries – didn’t see a bit of green on them anywhere and that dessert looks to die for and will be turned over to the baker as our local berry farm (4 miles away) is open for picking.
Thanks Larry! Love those fresh strawberries 🙂
Those are really “picture perfect” strawberries and your biscuit wedges…I can’t even imagine how delicious they are.
Thanks Karen! They are very delicious 🙂
Your instructions are incomplete. There is no mention of the 1/4 cup of strawberries reserved for the top. What do you just push them into the dough?
Can you cut this in smaller wedges? Would it adjust the baking time?
Thanks for catching that Karen – I updated the recipe to include instructions for the 1/4 cup of strawberries. They are just scattered on top of the dough and pressed in lightly as you mentioned. If you cut them into smaller wedges and still leave it in a whole circle, you don’t need to adjust the baking time. Thanks!
We’re probably 2 weeks away from strawberry season…unless we’re delayed, too! It’s been an odd spring! Your biscuit wedges look fantastic!!! Especially with a little drizzle of icing.
I know you’re looking forward to strawberry season – and yes it’s been so weird. We’re now having spring showers – uggghhh. Thanks Liz!
I love strawberry season:) These look delicious Tricia:)Thanks!
Thank you Monique!
So jealous that you have strawberries already! We are a month away yet. But will put these lovely biscuits on the baking list for when they arrive 🙂
They were so late this year – such a weird spring. Hope you enjoyed your holiday weekend!
I’m dying to go berry picking! Your huge basket of berries is epic, and so are these biscuits, wish I had one right now :))
Thanks Sue!
Those local strawberries have such a beautiful bright colour and look very juicy too. I bet the biscuit wedges taste heavenly!
These strawberries are red all the way through – super ripe and delicious. Thanks Angie!