Buttermilk Strawberry Biscuits with Vanilla Glaze

Buttery, flaky, and bursting with sweet-tart strawberries, these Buttermilk Strawberry Biscuits are finished with a luscious vanilla glaze for the perfect balance of rustic charm and bakery-style indulgence. A standout for brunch, breakfast, or any sweet occasion.

Why You’ll Love This Recipe

• Fresh strawberries bring a juicy pop of flavor
• Soft, flaky buttermilk biscuit base
• Easy vanilla glaze adds a sweet finish
• Perfect for spring brunches or tea time
• Comes together quickly with pantry staples

Ingredients

For the Biscuits:

• 2 cups (240 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon (6 g) kosher salt
• 8 tablespoons (112 g) unsalted butter, cold and cubed
• 1 cup (150 g) fresh strawberries, diced
• 3/4 cup (180 g) cold buttermilk
• 1 large egg + 1 tablespoon water (for egg wash)

For the Vanilla Glaze:

• 1/2 cup (60 g) powdered sugar
• 1 tablespoon (15 g) milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pat chopped strawberries dry with a paper towel to reduce moisture.
3. In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
4. Add cubed butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Gently fold in strawberries. Pour in buttermilk and stir until just combined—do not overmix.
6. Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Fold and turn 2–3 times to build flaky layers.
7. Cut biscuits using a round biscuit cutter. Place on baking sheet, leaving space between each. Reroll scraps as needed.
8. Brush tops with egg wash. Bake for 15–20 minutes, until golden brown.
9. While biscuits bake, whisk together glaze ingredients until smooth.
10. Drizzle glaze over warm biscuits before serving.

Servings and Timing

Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Kcal: 270 kcal
Servings: 8 biscuits

Variations

• Use blueberries or raspberries instead of strawberries
• Add lemon zest to the dough for brightness
• Swap glaze with a dusting of powdered sugar
• Make mini biscuits for bite-size treats
• Use almond extract in glaze for a nutty twist

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days
• Fridge: Store for up to 4 days, reheat in the oven for best texture
• Freezer: Freeze unbaked biscuits and bake directly from frozen, adding a few extra minutes

FAQs

Can I use frozen strawberries?

Yes, but thaw and pat them dry to avoid excess moisture in the dough.

What kind of buttermilk should I use?

Full-fat buttermilk is best for rich flavor and tender texture.

Can I make these ahead?

Yes, you can refrigerate the shaped biscuits overnight and bake the next day.

Why is my dough too wet?

Strawberries may have released extra juice—add a tablespoon of flour to adjust.

Can I use heavy cream instead of buttermilk?

Yes, but the texture will be slightly richer and less tangy.

How do I get tall, flaky layers?

Fold the dough several times before cutting and avoid twisting the cutter.

Can I leave out the glaze?

Yes, they’re still delicious without it or with just a sprinkle of sugar.

Can I add more sugar to make them sweeter?

You can increase sugar slightly, but too much may alter the texture.

Can I use a food processor for the dough?

Yes, but pulse gently to avoid overworking the dough.

How do I reheat leftovers?

Warm in a 300°F oven for 5–7 minutes or microwave briefly for a soft texture.

Conclusion

These Buttermilk Strawberry Biscuits with Vanilla Glaze are the perfect blend of flaky, fruity, and sweet. Ideal for spring mornings, weekend brunches, or just a cozy treat, this recipe brings bakery-style charm straight to your kitchen.

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