Strawberry Cream Biscuits
To me, strawberries are downright sacred. I wouldn’t say they are my favorite fruit, but every year, the first one to hit my lips (preferably while I’m standing in the field where I’ve just picked it) is almost always the best thing I’ve ever eaten. The berries in the dough make these biscuits taste a bit like there’s jam baked right inside.
Makes 12 biscuits
Difficulty: Easy
Make Ahead and Storage: The biscuits are best fresh from the oven, but the dough can be made and shaped up to 12 hours ahead and refrigerated, covered with plastic wrap. Unwrap and bake directly from the refrigerator.
- 601 g / 5 cups all-purpose flour
- 99 g / ½ cup granulated sugar
- 24 g / 2 tablespoons baking powder
- 2 g / ½ teaspoon fine sea salt
- 170 g / 6 oz / 12 tablespoons cold unsalted butter, cut into ½-inch cubes
- 302 g / 1¼ cups cold heavy cream
- 5 g / 1 teaspoon vanilla extract
- 302 g / 2 cups sliced strawberries (from ½ pint)
- Egg wash: 57 g / 1 large egg, beaten with 15 g / 1 tablespoon water and a small pinch of fine sea salt
- Turbinado or coarse sugar, for sprinkling
1. Preheat the oven to 400°F / 204°C, with a rack in the middle. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the pieces are between the size of peas and walnut halves.
3. Make a well in the center of the dry ingredients and pour in the cream and vanilla. Toss the mixture with your fingers to begin to combine, then knead gently to ensure everything is evenly incorporated.
4. Turn the dough out onto a lightly floured surface, and press it into a rectangle about 1 inch thick (no need to be precise). Scatter the strawberries evenly over the dough, then fold the dough over onto itself a few times.
5. Reflour your work surface and press the dough out to about 1¼ inches thick. Using a 2½-inch ring or biscuit cutter, cut out biscuits, pressing the cutter straight down (so you will get tall, straight-sided biscuits) rather than twisting it (which can pinch the edges of the dough together and prevent a good rise). Transfer the biscuits to the prepared baking sheet, leaving 1½ inches between them. Gently bunch up the scraps and repeat the process.
6. Transfer the baking sheet tray to the freezer for 5 to 7 minutes or to the refrigerator for 15 to 17 minutes to chill the dough, which helps ensure a higher rise.
7. Brush the tops of the chilled biscuits with the egg wash and sprinkle generously with turbinado sugar. Bake for 22 to 26 minutes, until the biscuits are tall and the tops are very golden. Serve warm.
✻ Why It Works
Laying the strawberry slices on the dough and folding it over them is a great way to incorporate the fruit without overmixing, which would add more liquid (from the juices) to the dough while simultaneously making it tough.
★ Pro Tip
Instead of mixing the berries into the dough, you can sandwich them inside the individual biscuits: Divide the dough into 12 equal pieces. Pat each piece out to a rectangle about ½ inch thick, arrange a few strawberry slices over one half of the dough, and fold the other half over itself. Press the edges to seal, transfer to the prepared baking sheet, and proceed with the recipe.