Name: Fresh Strawberry Biscuits (Made with Bisquick)
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 cups Bisquick baking mix; 2 1/4 teaspoon baking powder; 6 tablespoons cold unsalted butter ( (grated or cut into small pieces)); 1 cup milk; 1 cup diced fresh strawberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice ( (or milk))

Sweet Bisquick biscuits are loaded with fresh strawberries and topped with a simple icing.

There’s nothing quite like a warm strawberry biscuit to start your day right! They’re soft, fluffy, and full of juicy berries. Best of all, they’re easy to make with Bisquick!

Bisquick strawberry biscuits, topped with icing, on a parchment-lined baking sheet.

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Let’s be honest, homemade biscuits are just so much better than the canned variety you can buy in the store.

Soft, fluffy, golden-brown goodness is worth a few extra minutes of prep, in my opinion.

Plus, you can get creative and make different varieties, like these fresh strawberry biscuits!

They’re perfect during spring and summer, when fresh strawberries are at their peak. Aside from being chock full of berries, these tender biscuits are topped with a simple icing. Such a wonderful way to start the day!

I tweaked my best Bisquick biscuit recipe to make this sweet variety, and they do not disappoint. If you love the Popeye’s version, you have to give these a try!

More Delicious Biscuit Recipes:

close-up view of an iced strawberry biscuit, similar to Popeye's, on a white plate.

Helpful Additions for Fluffy Strawberry Biscuits

While you can certainly make Bisquick biscuits with just the baking mix and milk, I find a couple of additions really improve the texture of the biscuits.

So for these strawberry Bisquick biscuits, I added some butter to keep them tender and give a hint of buttery flavor.

I also add extra baking powder to make sure they rise sufficiently, which keeps them fluffy.

For the strawberries, I like to dice them up pretty small, so that there are juicy bits throughout most bites of the biscuit.

More Strawberry Sweet Treats:

overhead view of a strawberry biscuit on a white plate with a fork. A pan of fresh strawberry biscuits is in the background.

How to Make Bisquick Strawberry Biscuits

It’s easier than you think to make these sweet biscuits.

Ingredients You’ll Need

Bisquick baking mix
Baking powder
Butter
Milk
Fresh strawberries
Powdered sugar
Lemon juice

How to Make It:

Find the full printable recipe available below

Make the dough. First, you’ll whisk together the Bisquick and baking powder.

Add in some grated butter, using two forks or a pastry blender to cut the butter into the dry ingredients. You want the pieces to be pea-sized or smaller.

Then, add in the milk and fresh strawberries, stirring gently to create a soft and sticky dough.

two photos; one shows strawberries and milk added to Bisquick mixture in a mixing bowl; the other shows a wooden spoon mixing ingredients into a soft dough.

Shape the dough. Then, you’ll either scoop out the dough onto a prepared baking sheet to make drop biscuits, or you’ll press out the dough and cut out rounds of the dough.

Either way, once the dough is on the baking sheet, pop it into the freezer for about 15 minutes to chill.

Then bake in a preheated oven for about 15-20 minutes.

two photos; one shows a biscuit cutter cutting rounds of dough for fresh strawberry biscuits. The other shows the rounds of dough on a baking sheet.

Make the icing. Once the biscuits have baked, let them cool on the baking sheet for a few minutes.

Whisk together the powdered sugar and lemon juice until smooth, then drizzle over the warm biscuits.

Let them cool for about 5-10 minutes more, which will allow the glaze to harden to a satiny finish.

Then serve warm and enjoy!

two photos; one shows freshly baked strawberry biscuits on a baking sheet; the other shows the biscuits topped with an icing glaze.

Notes and Adaptations:

I’ve made these as drop biscuits and cut biscuits. Both are delicious! It just depends on whether you want them to look more rustic or more uniform. Drop biscuits are easier as it removes some additional steps of preparation, but it’s up to you!
Leftovers can be stored in an airtight container at room temperature for up to 2 days. After that, I find the texture suffers.
I like using lemon juice in the glaze if I have it on hand, as it gives it a slightly more zippy flavor, but if you don’t have any, milk is a fine substitute.

a fork cuts a bite out of a copycat Popeye's strawberry biscuit served on a white plate.

Recommended Equipment:

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Fresh Strawberry Biscuits (Made with Bisquick)

Author: Chrysti Benner

Serves: Servings

Prep Time 15

Cook Time 20

Chilling Time 15

These easy strawberry biscuits are soft and fluffy, chock full of juicy berries. Glazed with a simple icing, they're a delicious start to any day!

Ingredients

For the Biscuits:

▢ 3 cups Bisquick baking mix
▢ 2 1/4 teaspoon baking powder
▢ 6 tablespoons cold unsalted butter (grated or cut into small pieces)
▢ 1 cup milk
▢ 1 cup diced fresh strawberries

For the Icing:

▢ 1 cup powdered sugar
▢ 2 tablespoons fresh lemon juice (or milk)

Instructions

For the Biscuit Dough:

Preheat oven to 450F and line a baking sheet with parchment paper. Set aside.
In a medium mixing bowl, whisk together Bisquick baking mix and baking powder.
Add grated butter to the mixture, using a pastry cutter or two forks to cut the butter into the dry ingredients until the pieces are pea-size or smaller.
Add the milk and the strawberries, stirring gently just until combined into a sticky dough.

For Shaping the Biscuits (Drop Biscuit Method):

If you prefer making drop biscuits, you can use a large cookie scoop or ice cream scoop to scoop out rounds of dough onto the prepared baking sheet, leaving a couple of inches of space between them.
Transfer baking sheet to the freezer for 15 minutes to allow the biscuit dough to chill.

For Shaping the Biscuits (Cut Biscuit Method):

If you prefer cut biscuits, turn the dough out onto a well-floured work surface (I like to use a sheet of parchment or wax paper for easier cleanup, which I add the flour to). Using well-floured hands, gently press the dough out until it's about an inch thick. The dough will be sticky, so you may need to add more flour to your hands as you go.
Dip a biscuit cutter into flour, then press it straight down into the dough to cut into rounds (don't twist!). Place the rounds on the prepared baking sheet, leaving a couple of inches of space in between.
Repeat by pressing remaining scraps of dough together, patting them to one inch thickness, and cutting more rounds. Place on baking sheet.
Transfer baking sheet to the freezer for 15 minutes to allow the biscuit dough to chill.

For Baking:

Place baking sheet into preheated oven and bake biscuits for about 15-20 minutes, or until they're fluffy and golden-brown on top. Remove from oven and let cool for a few minutes while you prepare the icing.

For the Icing:

Whisk together powdered sugar and lemon juice (or milk) until smooth. Drizzle the glaze over the biscuits.
Let the biscuits sit for about 5-10 minutes to allow the icing to harden to a satiny finish. Then serve warm and enjoy!

Notes

I’ve made these as drop biscuits and cut biscuits. Both are delicious! It just depends on whether you want them to look more rustic or more uniform. Drop biscuits are easier as it removes some additional steps of preparation, but it’s up to you!
Leftovers can be stored in an airtight container at room temperature for up to 2 days. After that, I find the texture suffers.
I like using lemon juice in the glaze if I have it on hand, as it gives it a slightly more zippy flavor, but if you don’t have any, milk is a fine substitute.