These strawberry biscuits are fluffy, buttery, and made right in a cast iron skillet. Stuffed full of juicy pieces of fresh strawberries these easy homemade biscuits are perfect for breakfast, brunch, as well as strawberry shortcake!
When it comes to strawberry season, we don't mess around in our house. My kids could easily plow through a container of fresh strawberries every day if I let them. I developed this recipe a few years back for my little strawberry fiends. They are perfect for the weekends and are certainly best topped with butter or strawberry jam!
🍓 Ingredient notes
- Butter - It's important to note that this recipe includes unsalted butter. Using salted butter will make the biscuits too salty.
- Strawberries - Fresh strawberries work best for this recipe. If you need to use frozen strawberries, ensure they are both completely defrosted and drained of as much liquid as possible.
- Buttermilk - If you don't have buttermilk, you can substitute it with ½ cup whole milk that has been mixed with 2 Tablespoons of lemon juice. Let the milk and lemon juice sit for a couple of minutes in the fridge before adding it to the dry ingredients. If you purchase buttermilk for this recipe, use the leftovers to make buttermilk pancakes, ham and cheese drop biscuits, or fried chicken sandwiches!
🥣 Step by step instructions
First, preheat your oven to 400˚ with your cast iron skillet inside. Next, whisk all of the dry ingredients in a mixing bowl to remove any lumps. Then, add in the cold butter and use a pastry cutter or fork to cut it into the dry ingredients. The butter should be evenly distributed and also in small pieces that are roughly the size of peas.
Next, add in your strawberries and toss to combine. Add the buttermilk and vanilla next and stir until everything is just combined.
Then, place the bowl of dough in the freezer for 5 minutes to chill the ingredients. While the dough is chilling, remove the preheated skillet from the oven and add 2 Tablespoons of butter to it. Place the cast iron skillet back in the oven to melt the butter. Then, when the butter is melted, remove the pan from the oven and then remove the biscuit dough from the freezer. Drop the biscuit dough into 8 equal pieces in the hot buttered skillet and then return it to the oven.
Lastly, bake the strawberry biscuits for 20-25 minutes or until they are golden brown and cooked through.
Strawberry biscuits can be served warm or at room temperature!
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Top tip
Keeping your ingredients as cold as possible helps to make fluffy biscuits. Refrigerate your butter and milk until you are ready to use them and make sure to place the finished dough in the freezer for 5 minutes before dropping it into the hot skillet.
- Different Berries - Try these biscuits with fresh blueberries or raspberries!
- Dairy free - Substitute regular butter for dairy free butter and replace the buttermilk for ½ cup unsweetened dairy free milk mixed with 2 Tablespoons lemon juice
🥘 Alternative cooking methods
- Baking Dish/Cake Pan - If you don't have a cast iron skillet, this drop biscuit recipe can be made in a square baking dish or round cake pan.
🥣 More baking recipes
Lastly, if you loved this recipe for my strawberry biscuits, check out these other baking recipes that I know you will love!
- 1 ½ cups all purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 Tablespoons unsalted butter cold and cut in small pieces
- ⅔ cup buttermilk cold
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries diced, approximately 8 ounces
- 2 Tablespoons unsalted butter for greasing the pan
- Preheat oven to 400˚ with a 10" cast iron skillet inside.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Using a whisk, stir dry ingredients together thoroughly.
- Add 6 Tablespoons of cold butter to the dry ingredients and using a pastry cutter or a fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
- Add in diced strawberries and toss to combine.
- Add buttermilk and vanilla extract and stir gently so that ingredients are just combined.
- Place the bowl with the biscuit dough in the freezer for 5 minutes while you complete the next step.
- Add the 2 Tablespoons butter to the preheated pan in the oven and put back in the oven until the butter is melted. Once the butter has melted, remove the pan from the oven and remove the biscuit dough from the freezer.
- Scoop out the biscuit dough and drop it right into the hot buttered skillet in 8 equal balls.
- Place the skillet back into the oven and bake for 20-25 minutes until the biscuits are golden brown and cooked through.