These strawberry biscuits are a wonderful breakfast treat. If you are new to baking, these tasty biscuits are a perfect place to start with almost instant results. In fact, they are so quick to make, you can get them on the table in half an hour. They are so easy, that you won’t need to use a whole lot of energy to make them. It will go even faster if you have a food processor. Leave the blade in and use it for step 2 (see Ann’s Tips).
I recommend eating these treats hot out of the oven, but if you have any leftovers either freeze them for another day or keep them in an airtight container for a day or two.
Preparation
1. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
2. In the bottom of a large bowl, whisk the flour, baking powder, sugar, and salt together. Add the butter, and 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.
3. 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.
4. Transfer to a light floured surface and form into disc about 2-inches thick. Cut into 8 to 10 pieces. Transfer to the prepared baking sheet.
5. 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.
Ann’s Tips and Tricks
If you hate wasting food as I do, these biscuits are a great way to use up strawberries that aren’t pretty or perfect enough to be served on their own.
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. Pulse until the mixture resembles fine breadcrumbs. It’s OK if there are a few small lumps of butter. Pour into a large bowl and proceed with step 3.
If you can’t find wholegrain pastry flour, mix half and half of unbleached all purpose flour and stone ground whole wheat flour.
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