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.