Flaky Strawberry Shortcake Biscuit Recipe
Make a sturdy, flaky, and slightly sweet biscuit perfect for holding fresh strawberries and whipped cream without becoming soggy. This recipe focuses on texture.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1 large egg, beaten (for egg wash)
- 1 teaspoon milk (for egg wash)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the cold buttermilk all at once. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 3/4 inch thick.
- Fold the dough into thirds, like a letter. Turn the dough 90 degrees and pat it down again to about 3/4 inch thickness. This folding creates layers for flakiness.
- Use a 2.5-inch biscuit cutter to cut out rounds. Press the cutter straight down without twisting to keep the sides straight for maximum rise.
- Place the biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
- Mix the beaten egg and milk for the egg wash. Brush the tops of the biscuits lightly with the wash.
- Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits have risen well.
- Cool slightly on a wire rack before splitting and serving with strawberries and cream.
Notes
- Keep your butter and buttermilk as cold as possible; this is key for flaky biscuits.
- Do not twist the biscuit cutter; press straight down to prevent sealing the edges, which stops the rise.
- For the best structure to hold fruit, serve these sweet biscuits warm, not hot.
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 55