When it comes to crafting a memorable dessert, nothing beats the combination of buttery, flaky biscuits and the freshness of strawberries with cream.
This Southern-inspired recipe transforms simple ingredients into an indulgent treat that’s perfect for summer evenings, special gatherings, or a quick weekend baking session. If you want a recipe that’s equal parts nostalgic and crowd-pleasing, this one’s for you.
Why This Recipe Stands Out
This recipe simplifies the art of biscuit-making while delivering bakery-quality results. The dough doesn’t require kneading or rolling—just a quick pat and fold method that guarantees airy layers and a pull-apart texture.
By pairing these biscuits with vibrant strawberries and fluffy whipped cream, you’ll create a dessert that’s as visually appealing as it is delicious. Plus, the use of a cast iron skillet ensures the biscuits are golden and crispy on the outside, with a tender crumb inside.
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Whether you’re a beginner or a seasoned baker, this recipe removes the intimidation factor and puts the focus on flavor and fun.
Tips for Perfect Biscuits Every Time
Achieving the perfect texture in your biscuits comes down to a few key techniques:
- Use Cold Butter: Cold butter is essential for creating those signature flaky layers. Cut it into small cubes and mix it into the dry ingredients quickly to prevent melting.
- Don’t Overmix: The dough should come together just until combined. Overmixing can make the biscuits dense instead of light and fluffy.
- Embrace Cast Iron: A cast iron skillet gives the biscuits a crisp bottom, while baking them close together helps them rise tall and maintain their shape.
These tips will ensure your biscuits are bakery-perfect, ready to shine in this delightful dessert.
Easy Substitutions & Variations
This recipe is adaptable to suit different dietary needs or flavor preferences. Here are a few ideas to customize your biscuits:
- Whole Wheat Version: Substitute some of the all-purpose flour with whole wheat flour for a heartier biscuit. This variation pairs beautifully with winter fruit compotes.
- Cream Scones: Turn this recipe into scones by replacing buttermilk with a mixture of milk and heavy cream. Add chocolate chips or blueberries for a touch of indulgence.
- Extra Fluffy Biscuits: If you prefer a lighter texture, reduce the butter slightly and let the biscuits puff up more in the oven.
Feel free to experiment with these tweaks to find your perfect biscuit recipe.
Serving Suggestions for Your Dessert
To assemble this classic dessert, split the warm biscuits in half and layer them with sweetened strawberries and freshly whipped cream. The contrast of warm, buttery biscuits and cool, juicy strawberries is irresistible.
For added flair, drizzle with honey or a balsamic glaze, or sprinkle on some fresh mint leaves for a pop of color.
This recipe isn’t just for special occasions—it’s a versatile addition to your collection of dessert recipes. It works as a showstopper for gatherings, a charming picnic treat, or a weeknight indulgence.
Troubleshooting Common Issues
If you’re new to making biscuits, here are some quick fixes for common challenges:
- Too Dense? Make sure your butter stays cold, and avoid overworking the dough.
- Browning Too Quickly? Adjust the oven rack and ensure an even heat distribution by preheating the skillet properly.
These small adjustments can make a big difference in achieving the perfect biscuit.
Why You’ll Love This Dessert Recipe
Buttermilk biscuits with strawberries and cream combine the best of Southern baking with a universally loved dessert pairing. The recipe is simple enough to whip up on a whim yet elegant enough to impress at a dinner party.
With the flexibility to adjust ingredients and create variations, this dish will quickly become a favorite in your recipe rotation.
Buttermilk Biscuits with Strawberries & Cream Recipe
Equipment
- Medium bowl
- Flexible spatula
- 8-inch cast-iron skillet (preferred, or use a cake pan)
- Biscuit cutter (2½-inch)
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1½ teaspoons kosher salt
- 1 stick 4 ounces unsalted butter, cut into ½-inch cubes
- ¾ cup cultured low-fat buttermilk cold
- 1 batch of Sliced Summer Strawberries
- 1 batch of Make-Ahead Whipped Cream or your preferred variation
Instructions
Prepare the Dough:
- Preheat your oven to 400°F and adjust the rack to the lower-middle position.
- In a medium bowl, sift together the flour, baking powder, sugar, and salt.
- Add butter cubes and toss to coat in flour. Use your fingers to smash and rub the butter into the mixture until it resembles coarse crumbs (some pea-sized pieces are fine).
Incorporate the Liquid:
- Stir in the buttermilk with a flexible spatula just until the dough comes together into a sticky ball. Avoid overmixing.
Shape and Fold:
- Turn the dough onto a floured surface and gently pat it into a 6-inch square.
- Fold the dough in half and repeat twice more for a total of three folds, creating layers.
Cut and Arrange:
- Roll the dough out to ¾-inch thickness and cut out as many biscuits as possible using a 2½-inch cutter. Re-roll scraps once to cut additional biscuits.
- Arrange biscuits in the cast-iron skillet, close together, for better rise.
Bake:
- Bake for about 35 minutes, or until golden brown on top and along the edges.
Assemble the Dessert:
- Split warm biscuits in half and layer with sliced strawberries and whipped cream. Add the biscuit tops and serve immediately.
Notes
- Using cast iron ensures crisp bottoms; avoid using standard baking sheets for best results.
- Extra dough can be refrigerated for up to 3 weeks.
- Troubleshooting: Biscuits may need additional time to bake fully due to their thickness.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.