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Strawberry Biscuits

Name: Strawberry Biscuits
Prep time: 20

(8 votes, average: 4.50 out of 5)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

If you are new to baking or simply looking for a sweet-treat that doesn’t require a lot of effort, look no further. These tasty biscuits are so quick to make that you can get...

2 cups whole wheat pastry flour (or 1 cup all-purpose flour + 1 cup whole wheat flour)
2 teaspoons baking powder
3 tablespoons cane sugar
½ teaspoon sea salt
6 tablespoons very cold butter, cut into ½-inch cubes
1 cup chopped ripe strawberries
⅓ cup plain Greek yogurt (see Chef Tips)
2 tablespoons milk

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Nutrition Facts

Calories

207 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

28 g

Sugar

5 g

Fiber

4 g

Protein

4 g

Sodium

185 mg

Directions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In the bottom of a large bowl, whisk the flour, baking powder, sugar, and salt together. Add the butter cubes. Using your fingertips or a pastry blender rub or cut the butter into the flour, until the dough resembles a crumbly meal with some pea-sized pieces of butter. (See Chef Tips if using a food processor for this step.)
Add the strawberries and gently toss to coat the strawberries in flour. With a spatula, stir in the yogurt and milk, until mostly absorbed. Knead one or two times to form a dough.
Transfer to a lightly floured surface and form into a disc about 2-inches thick. Cut into 8 to 10 pieces. Transfer to the prepared baking sheet.
Bake for 12 to 15 minutes, or until the edges are golden and the strawberries have broken down and become juicy. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature. Once cooled, store in an airtight container or freeze.

Chef Tips

If using regular instead of Greek yogurt, omit the 2 tablespoons of milk from this recipe.

If you use a food processor for step 2, tip the flour, baking powder salt into the container. Pulse to mix, then add in the cubed butter. Continue pulsing until the mixture resembles fine breadcrumbs — it’s fine to have a few small lumps of butter. Pour into a large bowl and proceed with step 3.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.