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black hand grabbing strawberry biscuit

Strawberry Biscuits (Popeyes-Inspired!)

  • 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

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.

Keywords: strawberry biscuits, buttermilk biscuits, strawberry desserts, glazed biscuits, Popeyes strawberry biscuits, southern biscuits