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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!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Servings: 8
Author: Tricia

Ingredients

For the biscuits:

  • 2 ¼ to 2 ½ cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1 cup buttermilk, well shaken before measuring
  • 1 cup quartered or chopped strawberries, plus ¼ cup for topping the biscuits
  • milk for brushing on top before baking
  • 1 teaspoon coarse or granulated sugar for topping optional

For the icing:

  • ½ cup powdered sugar
  • 1 - 2 teaspoons milk more or less as needed for desired consistency

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper or silpat mat.
  • In a large mixing bowl combine 2 ¼ 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 ¼ 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 ¼ 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 425°F 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.

Notes

  • 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.