strawberry biscuits with strawberries and whipped cream

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  • 3.5 cups self rising flour
  • 1/3 cup sugar
  • 3/4 cup cold unsalted butter, cut into cubes
  • 3/4 cup cold buttermilk
  • 2/3 cup diced strawberries
  • 1/2 tbsp sugar
  • 1 large egg
  • Sugar- about 1/4 tsp to top per biscuit 


  • Preheat the oven to 425
  • Before you mix biscuits, cut up the 2/3 cups of strawberries, into little cubes
  • Sprinkle the 1/2 tbsp sugar on top of the berries and let sit while you mix the biscuit dough
  • Put flour and sugar in a bowl and mix around
  • Cut in the cold butter with pastry mixer
  • Mix in buttermilk
  • Mix in the berries
  • It will be a shaggy dough
  • Turn it out on a lightly flour surface
  • Pat into a large rectangle and then fold over three times
  • Pat the dough to about 1.5 inch thickness
  • Cut out with a biscuit cutter that is about 2.5 inches round (You will want to dip in flour so it doesn't stick... and don't forget like any biscuit, don't twist the cutter! Straight down and back up again) 
  • Place biscuits 2 inches apart on a parchment lined cookie sheet
  • Freeze for about 10 minutes
  • Mix the egg in a bowl
  • After 10 minutes, take the biscuits out and brush with the egg
  • Sprinkle about 1/4 tsp of sugar on top of each biscuit
  • Place in oven and cook for about 15-20 minutes or until nice and golden on top

Strawberry topping: 

  • 4 cups of strawberries cut into fourths
  • 1/3 cup sugar


  • Let it sit for about 10-15 minutes
  • It will produce a liquid, mash the berries a little into the liquid and save it
  • Cut cooked biscuits in half
  • Pour desired amount of berries and liquid over your biscuit
  • Whipped Cream