Strawberry Biscuits
These Strawberry Biscuits use the “butter swim” method which means they are essentially cooked in a small pool of butter that bubbles up as they cook giving them incredible flavor, a gorgeous golden color, and a light interior and crisp exterior. They’re flaky, doughy, slightly sweet, a little tart, and oh so good. Slightly reminiscent of a strawberry shortcake.
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Servings: 9 servings
Ingredients
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups buttermilk
- ¼ cup honey
- ½ cup butter
- 1 cup fresh strawberries diced
Instructions
- Preheat your oven to 400°F.
- Combine the sugar and lemon zest. In a large bowl, rub the granulated sugar and lemon zest together with your fingers until the sugar is very fragrant.
- Add the dry ingredients. To the lemon sugar add the flour, baking soda, and salt. Mix with a rubber spatula to combine.
- Mix in the wet ingredients. Add the buttermilk and honey. Mix until halfway combined.
- Add the strawberries. Gently fold the diced strawberries in until the batter is fully combined and a sticky dough forms.
- Melt the butter. Put the butter in the 8x8 baking pan and place it in the preheated oven until melted.
- Put the batter in the pan. Carefully place the biscuit dough batter into the pan with the melted butter and gently spread out into a somewhat even layer. It does not need to be perfect and it’s ok if some butter comes up over top of the batter. Using a sharp knife, slice 9 squares into the unbaked dough.
- Bake. Put the baking pan back into the oven and bake for 25-30 minutes until the biscuits are cooked through and deeply golden brown on top.
Nutrition Estimate
Calories: 272kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 504mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 383IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg