Ingredients
Butter
- 11 tablespoons unsalted butter (cold, divided use)
- 2 tablespoons unsalted butter (for honey butter)
- Pinch of salt (for honey butter)
Dry Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons fine sea salt
Wet Ingredients
- 1 ½ cups chopped fresh strawberries
- 1 ⅔ cups cold buttermilk
- 1 tablespoon honey (for honey butter)
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (204°C). Place 1 tablespoon of butter into an 8×8-inch baking pan and put it in the oven for 3-5 minutes until melted. Remove and brush the melted butter evenly across the bottom and up the sides of the pan. Set aside.
- Prepare the butter: Cut the remaining 10 tablespoons of cold butter into small pieces and keep it cold until ready to use.
- Mix dry ingredients and incorporate butter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and sea salt. Add the cold butter pieces to the flour mixture. Toss the butter in the flour, then use your fingertips to gently press and smash the butter into flat, irregular pieces, creating a coarse texture.
- Add strawberries and buttermilk: Toss in the chopped fresh strawberries to distribute evenly. Gently stir in the cold buttermilk, mixing just until there are no dry spots of flour remaining. Be careful not to overmix to retain tender biscuits.
- Transfer and shape the dough: Pour the dough into the prepared baking pan. Use a spatula to spread the dough evenly across the pan, pushing into the corners to fill the pan completely.
- Score the biscuit dough: Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares. Do not separate the biscuits; scoring will help with portioning after baking.
- Bake the biscuits: Place the pan in the preheated oven and bake for 40-45 minutes until the tops are golden brown and a paring knife inserted into the center comes out clean. Remove from oven and let cool for 5 minutes.
- Prepare the honey butter glaze: In a small microwave-safe bowl, combine the 2 tablespoons of butter, honey, and a pinch of salt. Microwave for 30-60 seconds until the butter melts. Stir well to combine all ingredients into a smooth honey butter.
- Finish and serve: After the biscuits have cooled for 5 minutes in the pan, turn them out onto a baking sheet, then flip them onto a wire rack so they are right-side up. Brush the tops generously with the honey butter glaze. Let cool for an additional 10 minutes. Use a serrated knife to cut along the scored lines. Serve the biscuits warm for best flavor.
Notes
- Use cold butter and cold buttermilk to ensure flaky biscuit texture.
- Do not overmix the dough to keep biscuits tender.
- Fresh strawberries add moisture; be gentle to avoid crushing.
- You can substitute frozen strawberries, but thaw and drain excess liquid before use to prevent soggy dough.
- Baking time may vary slightly depending on your oven; look for golden tops and a clean knife test.
- Honey butter can be stored in the refrigerator and warmed before use.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
