These strawberries and cream biscuits are my favorites. I make this recipe as often as I can, and they are gone before I know it. There are two ways to approach these: treat them as scones or crumble them in cream southern-style. Either one is amazing.

I almost always use more strawberries than called for in the recipe. Know that if you do this, it will make the biscuits more moist, because the juices of the fruit saturate everything. You can try and bake them longer to dry them out more, but that only ends in misery when you end up with hockey pucks instead of funny looking biscuits. The moist biscuits are best crumbled in cream because they are going to be moist anyway (wet, but it’s all good), while a scone style biscuit needs a drier dough.

strawberries and cream biscuits in the bowl

They may look a mess, but their deliciousness makes up for it

Use a good flour. Southerners swear by White Lily flour, so try that if you can get your hands on it. I personally keep a container of it in my pantry because I make a LOT of biscuits. Don’t use a cake or finely milled flour, however. It isn’t substantial enough.


Strawberries and cream biscuits

Strawberries and cream biscuits
Print Recipe
Servings Prep Time
6 biscuits 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 biscuits 10 minutes
Cook Time
12 minutes
Strawberries and cream biscuits
Print Recipe
Servings Prep Time
6 biscuits 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 biscuits 10 minutes
Cook Time
12 minutes
Ingredients
Servings: biscuits
Instructions
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender. Cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
  2. Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
  3. Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe