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Several fresh strawberry biscuits, made with Bisquick and topped with glaze, on a parchment-lined baking sheet.

Fresh Strawberry Biscuits (Made with Bisquick)

Chrysti Benner
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Course Bread, Breakfast
Cuisine American
Servings 12 Servings
Calories 234 kcal

Equipment

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.

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 18mgSodium: 471mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 211IUVitamin C: 8mgCalcium: 127mgIron: 1mg
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