These extra tender, buttermilk Strawberry Biscuits are loaded with bites of fresh strawberries and glazed with vanilla icing. Inspired by the fan-favorite strawberry biscuits from Popeyes fast-food restaurant; these biscuits are the most perfect treat to serve up for breakfast, brunch, or an afternoon snack with a cozy beverage!

black hand grabbing strawberry biscuit

When it comes to biscuits, I can’t get enough. Few things are better than a bite into a heavenly-tender, buttery biscuit. I think it was last month when the Popeyes chain released their limited edition strawberry biscuits. I kept hearing about them and decided to pull up on my nearest location. Listen, you know it’s serious business when you order from the drive-thru and park immediately, ha! Mannn, I scarfed that thing down so fast, it was bomb. And here we are, peeps.

Strawberry Biscuits (Popeyes-Inspired) 🍓

These biscuits are super tender and fluffy (a biscuit prerequisite imo!) and loaded with fresh bites of real strawberry flavor, gah. After baking, the strawberry biscuits get drizzled with vanilla icing to finish them off oh so beautifully. They’re perfectly savory with a pop of sweetness, you’ll love. My favorite part? I love how the icing kinda dries over the biscuits and they do that glorious, icing-crackle-thing when the two become one. Swoon-city!

⇢ I love making biscuits, y’all. Whether it’s my extra tender biscuits, these cheddar scallion biscuits, and also these parmesan black pepper biscuits…biscuits forever and ever! They’re most definitely one of my love languages.

glazed strawberry biscuits on baking sheet

Ingredients For Strawberry Biscuits

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Flour: I’m using traditional, pantry staple all-purpose flour for this biscuit recipe. You can swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!) if you’d like.
  • Baking powder & baking soda: We’ll use both of these leavening agents to ensure that the biscuits have some structure/rise.
  • Granulated sugar: A nice touch of dat suga suga for some added sweetness.
  • Fine sea salt: To provide a balance in flavors.
  • Butter: Biscuits and butter are besties…unsalted, too!
  • Buttermilk: Creates the most tender biscuits and adds a tang, chefs kiss.
  • Heavy whipping cream: A touch of this adds extra plushness.
  • Strawberries: We can’t make strawberry biscuits without ’em. I use *fresh* strawberries here, tops cut off and then diced into bite-sized pieces.
  • & for the icing: powdered sugar, milk, and vanilla extract (optional)

How To Make Strawberry Biscuits:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper and then set aside.
  2. Combine dry ingredients & butter. You can do this 2 ways: in the body of a food processor or in a large bowl. In the body of a food processor, combine the dry ingredients and butter. Pulse the mixture together until the butter is fully incorporated within the flour mixture. Then empty this mixture into a large bowl. Alternatively, in a large mixing bowl, combine the dry ingredients. Add the butter into the bowl and toss to coat. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Continue this process until you see shaggy flecks throughout the flour.
  3. Add liquid & berries. Pour in buttermilk and cream, along with the diced strawberries. Gently mix, bringing the dough together in a cohesive mass.

Shaping, Rolling & Stamping Biscuits

  1. Transfer to work surface. Dust work surface with flour and turn the dough out onto the surface. Using the heel of your palms, work the dough just until you’ve got a fully incorporated mass, careful not to overwork.
  2. Roll out & cut biscuits. Using a rolling pin, roll the dough into a rectangle, until about 1-inch thick. Use a round biscuit cutter to stamp out 12 biscuits.
  3. Freeze biscuits. Place the shaped biscuits onto the prepared baking sheet, arranging them about a 1/2-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating.

Brushing & Finishing Strawberry Biscuits

  1. Brush & bake. Take biscuits out of the freezer. Use a pastry brush to brush the top of each biscuit with a bit of buttermilk. Bake the frozen biscuits for 20 minutes, rotating the baking sheet at the halfway mark, until the biscuits have risen and have golden brown tops.
  2. Glaze & serve. To make the icing: In a small bowl, combine the powdered sugar, milk, and vanilla extract (if using). Stir mixture until well combined and free of any lumps. Drizzle glaze over strawberry biscuits. Serve immediately. Enjoy!

Biscuit-Making Tips + Tricks

  • Work with purpose– When you have your mise en place (ingredients in place/gathered), you don’t want to take a lackadaisical approach. Moving with haste will ensure the cold ingredients (butter, buttermilk, and cream) are easy to work with and everything comes together nicely.
  • Don’t overwork dough– Mix/work the dough *just* until the biscuit dough comes together. Mixing a ton and overworking can lead to tough biscuits.
  • Don’t twist your cutter– It’s tempting to want to twist the cutter, but don’t. Instead, punch down on the dough and straight out with not a single twist motion! Why? The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise.
  • Freeze biscuits– Do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise!
strawberry biscuits on gold baking sheet

Strawberry Biscuits Recipe Highlights 😍

Here’s some main highlights about these strawberry biscuits, y’all:

  1. EASY, QUICK, and FLAVORFUL…Biscuits can make some people break out with the sweats, I get it. However, biscuits are one of the easiest things to make. The strawberry biscuit dough comes together so simply and with ease, I promise. And the flavors? You’ve got tender, buttermilk biscuits with pops of sweet strawberry flavor, delish 🫶🏾.
  2. RESTAURANT FLAIR…The inspiration behind this recipe’s development came from Popeyes’ version, yes. Although, real talk, I highly doubt their strawberry bits are truly fresh. With these homemade strawberry biscuits, you’re getting bites of *real* strawberries, yes indeed. I also love how they have a vibe like they came from a cozy little breakfast/brunch café, too.
  3. SPECIAL OCCASION OR JUST BECAUSE…I can’t think of a more perfect, cutie lil’ morning/brunch situation than these here strawb biscuits. Holiday-centered celebrations like Mother’s Day, Easter, Thanksgiving, Christmas, and all other holidays in between would be so nice with these biscuits on the table! Enjoy with a hot cup of your fave beverage!
glazed strawberry biscuits in white scalloped bowl

Notes, FAQs & More On Biscuits

You may have additional questions about this strawberry biscuits recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:

  • Aluminum-free baking powder: Most folks probably aren’t even aware of this, but some baking powder brands have an aluminum ingredient in them. That ingredient can cause baked goods, like biscuits, to have a bitter, tinny, metal taste…that vibe is not welcome in our strawberry biscuits.
  • Troubleshooting your biscuit dough: While biscuits are straightforward, you might encounter some issues. Typical issues can be dry dough or sticky dough. If you find your dough to be too dry, use a touch more buttermilk, just enough to bring the dough together. Alternatively, if your dough feels too sticky, add a touch more flour, just enough to prevent stickiness. Badda bing, badda boom…biscuit dough is easy to remedy if needed, no worries.
  • Storing leftover biscuits: Keep leftover biscuits stored inside of an airtight bag or container. For best freshness, they’ll keep in the fridge for 2-3 days.
  • Can I freeze unbaked biscuits? If you don’t want to bake all your biscuits off at one time, yes. Store unbaked biscuits inside of an airtight baggie and they’ll keep frozen for 2-3 months. The frozen biscuits can be baked right away, no need to thaw, just add a few more minutes to their baking time.
  • Can I freeze leftover baked biscuits? Yes! Make sure the baked strawberry biscuits have cooled completely, first. Then wrap each biscuit tightly in plastic wrap then foil (a good measure to prevent freezer burn!) and they’ll keep in the freezer for 2-3 months. When ready, thaw in the fridge (or at room temp!) and reheat in the microwave until warmed through.
  • Cast-iron skillet baking: Sometimes I like to place my biscuits inside of a cast-iron skillet to bake. Because of that cast-iron goodness the underside will take on an even crispier bottom, yumm.
glazed strawberry biscuits stacked on top of each other in white scalloped bowl

To all my biscuit lovers, these Strawberry Biscuits are absolutely delicious! They’re so tender and flavorful, mmm. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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black hand grabbing strawberry biscuit

Strawberry Biscuits (Popeyes-Inspired!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Quin Liburd
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 biscuits 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern
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Description

These extra tender, buttermilk Strawberry Biscuits are loaded with bites of fresh strawberries and glazed with vanilla icing. Inspired by the fan-favorite strawberry biscuits from Popeyes fast-food restaurant; these biscuits are the most perfect treat to serve up for breakfast, brunch, or an afternoon snack with a cozy beverage!


Ingredients

Scale

For the strawberry biscuits:

  • 33 ¼ cups all-purpose flour, plus more for work surface
  • 1 tablespoon baking powder, aluminum-free
  • ½ teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 cup whole buttermilk, cold, plus more for brushing
  • ¼ cup heavy whipping cream, cold
  • 1 cup finely chopped fresh strawberries, hulled

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons milk of choice
  • ½ teaspoon vanilla extract- optional

Instructions

  1. Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper and then set aside.
  2. Combine dry ingredients & butter. You can do this 2 ways: in the body of a food processor or in a large bowl. In the body of a food processor, combine 3 cups flour, baking powder, baking soda, sugar, salt, and cubed butter. Pulse the mixture together until the butter is fully incorporated within the flour mixture. Then empty this mixture into a large bowl. Alternatively, in a large mixing bowl, combine 3 cups flour, baking powder, baking soda, granulated sugar, and sea salt, and whisk until well blended. Add the butter into the bowl and toss to coat. Then use a pastry blender to cut the butter into the flour, or pinch it with your fingertips, smearing the butter into the flour. Continue this process until you see shaggy flecks throughout the flour.
  3. Add liquid & berries. Pour in buttermilk and cream, along with the diced strawberries. Gently mix, bringing the dough together in a cohesive mass. If the biscuit dough feels excessively sticky, add an additional ¼ cup of flour, working it in until combined.
  4. Transfer to work surface. Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough, using the heel of your palms to work the dough just until you’ve got a fully incorporated mass, careful not to overwork.
  5. Roll out & cut biscuits. Using a lightly floured rolling pin, roll the dough into a 6 by 13-inch rectangle, until about 1-inch thick. Use a round 3-inch biscuit cutter to stamp out biscuits. (Tip: Do not twist the biscuit cutter. The twisting motion seals the biscuit edges which can cause the biscuits to not achieve a good enough rise). This recipe makes 12 biscuits (with the tiniest bit of scraps left over), re-roll and stamp dough as needed until you have 12 biscuits.
  6. Freeze biscuits. Place the shaped biscuits onto the prepared baking sheet, arranging them about a ½-inch apart so the biscuits have room to puff up and rise. Then place them into the freezer to chill for at least 15 minutes while the oven is still preheating. >> Note: do not skip the freezing step. After working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher they rise…chilled biscuits, chef’s kiss!
  7. Brush & bake. Take biscuits out of the freezer. Use a pastry brush to brush the top of each biscuit with a bit of buttermilk. Bake the frozen biscuits for 20 minutes, rotating the baking sheet at the halfway mark, until the biscuits have risen and have golden brown tops.
  8. Glaze & serve. To make the icing: In a small bowl, combine the powdered sugar, milk, and vanilla extract (if using). Stir mixture until well combined and free of any lumps. Drizzle glaze over strawberry biscuits. Serve immediately. Enjoy!

Notes

  1. Buttermilk substitute: Combine 1 cup whole milk + 1 tablespoon lemon juice or white vinegar, stir mixture together and let sit for 5 minutes. Then use this “homemade buttermilk” in recipe above.
  2. Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
  3. Please read blog post in its entirety for more tips + tricks.