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Strawberry Biscuits

Name: Strawberry Biscuits
Prep time: 20

(5 votes, average: 4.60 out of 5)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

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...

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.

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*
2 tablespoons milk

*If you are using regular yogurt, not Greek-style, you can omit the 2 tablespoons of milk.

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Nutrition Facts

Calories

215 cals

Fat

10 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

29 g

Sugar

7 g

Fiber

4 g

Protein

4 g

Sodium

197 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, 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.
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 light floured surface and form into 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 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.

Registered Dietitian Approved

All our recipes are created by chefs and 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.