Strawberry Glazed Buttermilk Biscuits
These biscuits are next-level buttery and flaky, thanks to a lamination process with thin slices of butter folded between layers. Golden and tender on the inside, they’re perfectly complemented by a fresh, vibrant strawberry glaze that adds a sweet, fruity finish.
Ingredients
For the Biscuits:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp granulated sugar
- 2 sticks unsalted butter cold and cubed
- 3 tbsp unsalted butter cold and thinly sliced
- 1¼ cups cold buttermilk
For the Strawberry Glaze:
- 1/2 cup strawberries chopped
- 3/4 cup powdered sugar
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Whisk together 3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, and 2 tbsp granulated sugar in a large bowl.3 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 2 tbsp granulated sugar
- Cube the 2 sticks unsalted butter and cut it into the flour mixture using a pastry cutter or fingers until you have pea-sized pieces.2 sticks unsalted butter
- Pour in 1¼ cups cold buttermilk and mix gently until the dough is shaggy and barely combined.1¼ cups cold buttermilk
- Turn dough onto a floured surface and pat it into a 1-inch thick rectangle. Place a few paper-thin slices of the 3 tbsp unsalted butter over the top of the dough (about ⅓ of the slices).3 tbsp unsalted butter
- Fold the rectangle into thirds (like a letter). Rotate 90°, roll it out again to 1-inch thick, and repeat the process two more times, layering butter each time before folding. Do 3 folds total, distributing the thin butter slices evenly.
- Roll the dough to ¾-inch thick, cut with a sharp 2½-inch biscuit cutter (press straight down, no twisting), and place biscuits close together on a parchment-lined sheet.
- Freeze biscuits for 10 minutes before baking.
- Bake at 425°F for 15–18 minutes until golden and tall. Brush tops with melted butter if desired.
- Whisk together the chopped 1/2 cup strawberries, 3/4 cup powdered sugar, 1 tsp salt, and1 tsp vanilla extract until silky and smooth.1/2 cup strawberries, 3/4 cup powdered sugar, 1 tsp salt, 1 tsp vanilla extract
- Let the biscuits cool for at least 30 minutes before glazing. Pour an equal amount of the glaze over the cooled biscuits, letting it drip down the sides to fully envelope.