Roasted Strawberry Biscuits

Roasting strawberries intensifies their flavor and removes some of their moisture, ensuring a flakey, flavorful biscuit.

Roasted Strawberry Biscuits
Yields: 9
  • ¾ pound fresh strawberries, halved
  • 4 tablespoons sugar, divided
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground black pepper
  • 4 cups all-purpose flour, plus more for sprinkling
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1½ teaspoons kosher salt
  • ¾ cup cold unsalted butter, cubed
  • 1½ cups whole buttermilk, chilled
  • 1 tablespoon unsalted butter, melted
  • Butter and strawberry jam, to serve
  1. Preheat oven to 425. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium bowl, toss together strawberries, 2 tablespoons sugar, vanilla, and pepper. Spread strawberries onto one prepared pan, leaving some room between berries.
  3. Bake until sugar is bubbly and starting to caramelize, 15 to 20 minutes. Let cool.
  4. In a large bowl, whisk together flour, baking powder, salt, and remaining 2 tablespoons sugar. Using a pastry blender, cut in cold butter until mixture is crumbly with some pea-size pieces of butter remaining. Using a fork, stir in buttermilk until a shaggy dough forms.
  5. Turn out dough onto a lightly floured surface, and knead 4 to 5 times. Pat dough into a 8-inch square, 1 inch thick. Place half of roasted strawberries in a single layer on one half of square; sprinkle lightly with flour. Cut square in half, and stack plain half on top of strawberries. Roll into a 8-inch square, 1-inch thick. Repeat with remaining roasted strawberries. Cut square in half again, stack halves, and roll into a 7-inch square, 1½ inches thick. Cut into 9 squares. Place on remaining prepared pan, and brush with melted butter. Freeze for 15 minutes.
  6. Bake until golden brown on top, 18 to 20 minutes. Serve warm with butter and jam.
Kitchen Tip: To have biscuits ready to bake any time, shape and cut dough. Place on a parchment paper-lined baking sheet, and freeze until solid, about 4 hours. Store in a heavy-duty resealable plastic bag with parchment paper between biscuits. Place on baking sheet, and bake as directed when ready to use.



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