Strawberry Lemon Buttermilk Biscuits with Glaze (Sourdough Option)
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These Strawberry Lemon Buttermilk Biscuits are the kind of treat that make you feel like you’re winning at life, even if you’re just making breakfast for yourself (or, let’s be real, just eating them straight from the kitchen). The perfect balance of sweet strawberries, tangy lemon, and a golden, flaky biscuit? Yes, please. I first made these for a weekend brunch with friends, and the glaze on top was the cherry on top of what turned out to be the best biscuits I’d ever made. The dough is easy to work with, and you don’t even need a stand mixer. Just a few simple ingredients, a quick roll out, and pop them in the oven. They’re almost like Popeye’s strawberry biscuits but even better! Whether you’re serving them at a big family brunch or sneaking a few for yourself, they’re guaranteed to become your new go-to biscuit.
Why You’ll Love Strawberry Lemon Buttermilk Biscuits with Glaze
- Flaky Perfection: The grated butter and quick handling result in biscuits that are impossibly light and flaky, like the kind you dream about.
- Tart & Sweet: Fresh strawberries and a hint of lemon zest give these biscuits a beautiful balance of sweetness and tang that feels just right.
- Simple Ingredients: With just a handful of pantry staples, these biscuits come together effortlessly and taste like you spent hours on them.
- Perfectly Glazed: The lemon glaze adds a glossy, sweet finish that makes every bite feel like a treat, without being overwhelming.
- Brunch Dream: These biscuits are perfect for any brunch or breakfast spread and will impress your guests (even if you eat them all yourself).
Ingredients Needed To Make Strawberry Lemon Buttermilk Biscuits with Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour or 1.1 GF flour
- Kosher salt
- Baking powder
- Baking soda
- Sugar or honey granules
- Unsalted butter, cold and grated
- Buttermilk or plain kefir
- Sourdough discard (optional)
- Fresh strawberries, diced
- Lemon zest
- Powdered sugar
- Fresh lemon juice
- Milk (if needed for consistency)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Lemon Buttermilk Biscuits with Glaze
- Preheat the oven and line a baking sheet with parchment paper.
- Grate the butter and freeze it while preparing the dough.
- Stir the buttermilk (or kefir) with lemon zest in a bowl.
- In a separate bowl, combine the dry ingredients, then add the wet mixture and cold butter. Mix gently until just combined.
- Fold in the diced strawberries, making sure not to overmix.
- If the dough is too soft, chill it briefly before rolling.
- Roll the biscuit dough into a thick rectangle onto a floured surface. Then, cut biscuits with a sharp biscuit cutter, then place them on the baking sheet.
- Bake on a prepared baking sheet until golden and cooked through.
- Whisk together the glaze ingredients, then drizzle over the warm biscuits. Enjoy!
Commonly Asked Questions
Can I make these strawberry biscuits ahead of time?
Yes, you can make the biscuits ahead of time. Prepare the dough, cut out the biscuits, and place them on the baking sheet. Then, cover them tightly with plastic wrap and refrigerate them for up to a day. When you’re ready to bake, just pop them in the oven straight from the fridge and bake as usual. You may need to add a minute or two to the baking time.
How can I prevent the dough from becoming too sticky?
If you find that the dough is getting sticky, it’s best to chill it for about 15-30 minutes before rolling it out. The cold dough will be much easier to handle, and the butter will remain solid, resulting in a flakier biscuit.
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Can I freeze these biscuits for later?
Yes! To freeze, form the biscuits and place them on a baking sheet. Freeze them until solid, then transfer them to an airtight container or a freezer-safe bag. When you’re ready to bake, you can bake them straight from the freezer. Just add a few extra minutes to the baking time.
What can I substitute for the buttermilk?
If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a little bit of lemon juice or vinegar. The acidity in the lemon juice or vinegar will mimic the tanginess of buttermilk and help activate the baking soda.
How do I know when my biscuits are done?
Your biscuits are done when the tops are golden brown and they feel firm to the touch. You can also insert a toothpick into the center of one; if it comes out clean, they’re ready to come out of the oven.
Can I use a different fruit instead of strawberries?
Absolutely! While strawberries pair beautifully with the lemony flavor, you can swap them out with other berries like raspberries, blueberries, or even blackberries. Just be sure to chop them to a similar size so the dough bakes evenly.
How should I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to two days. If you need to keep them for longer, you can freeze them for up to a month. Simply reheat in the oven to get them nice and warm again.
Strawberry Lemon Buttermilk Biscuits with Glaze
Equipment
- Wooden spoon or stand mixer with pastry paddle
Ingredients
Biscuits
- 2¼ cups all-purpose flour or 1.1 GF flour
- 1¼ tsp kosher salt
- 2¼ tsp baking powder
- ¾ tsp baking soda
- 2½ tsp sugar or honey granules recommended
- 10 tbsp unsalted butter cold and grated
- 1¼ cups buttermilk or plain kefir if not using sourdough
- If using sourdough: 1 cup sourdough discard + ¾ cup buttermilk/kefir
- 1 cup strawberries finely diced
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- Juice of 1 lemon
- Dash of milk if needed for consistency
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Grate butter using a box grater (largest hole side). Place in a bowl and freeze while prepping the rest.
- In a medium bowl, combine buttermilk (or buttermilk + sourdough discard) with lemon zest. Stir to combine.
- In a separate bowl, whisk together dry ingredients: flour, salt, baking powder, baking soda, and sugar or honey granules.
- Add dry mix to the wet mixture. Add in the cold grated butter. Mix with a wooden spoon or mixer with paddle attachment. Do not overmix.
- Gently fold in diced strawberries. The dough should look rough and shaggy with visible butter pieces.
- If the dough feels too soft or the butter has started melting, chill the dough in the fridge for 30 minutes.
- Lightly flour a surface and roll dough out to about ¾” thick.
- Use a sharp biscuit cutter to cut biscuits. Place biscuits touching or spaced out depending on your preferred texture (soft sides vs crispy edges).
- Gather and re-roll any leftover dough for more biscuits. (Optional: save the last piece as a “dog treat” biscuit!)
- Bake for 11–15 minutes, until the tops are lightly golden.
- While baking, whisk together glaze ingredients. If it’s too thick, add a splash of milk to thin.
- Let biscuits cool slightly, then drizzle with glaze and enjoy!
Notes
- Grate butter and freeze it for ultra-flaky layers.
- Use a bench scraper to avoid handling the dough too much.
- Don’t overmix – dough should be clumpy and rough.
- A sharp biscuit cutter is key to getting tall, flaky biscuits.
- For a refined sugar-free option, use honey granules (like those from Spiceology).
- For a nutritional boost, swap buttermilk for unflavored kefir.
Nutrition
These strawberry lemon buttermilk biscuits are perfect for any occasion where you want something a little special, whether it’s brunch or just a weekend treat. They’re soft, flaky, and packed with fresh fruit flavor, with a tangy sweetness from the glaze that takes them over the top. Plus, they’re simple to make, which means I can whip them up anytime I’m craving something cozy and delicious. If you haven’t tried them yet, I highly recommend it. They won’t last long!