Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these Strawberries Biscuits the first time I made them.
Prep Time5 minutesmins
Cook Time18 minutesmins
Total Time23 minutesmins
Course: Breakfast
Cuisine: American
Servings: 14small biscuits
Calories: 150kcal
Ingredients
2cupsall-purpose flour*
2tablespoonssugar
2teaspoonsbaking powder
½teaspoonkosher salt
1¼cupheavy cream, plus ¼cup ONLY as needed
½- ¾cupstrawberries, chopped small (about 4-6 berries)
*Gluten Free Alternative
1¼cupsbrown rice flour
¾cuptapioca starch
½teaspoon xanthan gum
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined.
ALL PURPOSE FLOUR DIRECTIONS
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 1/4 cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.
Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.
Pat the dough into a flat circle, about 3/4" thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.
GLUTEN FREE DIRECTIONS
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine.
Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.
Use a large scoop to scoop the batter onto a parchment-lined baking sheet and then shape the biscuits gently with your hands. Bake for 13-18 minutes* until golden brown. Enjoy!
Notes
* The baking times vary a good bit, depending on how many berries you include and how large you make the biscuits. More berries make for a wetter dough and it will take longer to cook the bigger biscuits.