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–+ servings

Buttermilk Biscuits with Strawberries & Cream Recipe

This dessert recipe features light, flaky buttermilk biscuits paired with sweet strawberries and cream, making it an irresistible treat.
Perfectly golden and layered, these biscuits are made with a straightforward folding technique, ensuring delightful pull-apart layers that make this recipe easy and rewarding.
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Active Time 15 minutes
Course Dessert
Cuisine American
Servings 6 biscuits

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.
Keyword Buttermilk biscuit dessert, Cream biscuits, dessert recipes, easy dessert recipes, Homemade shortcake recipe, Strawberry shortcake biscuits
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