Strawberry Cream Biscuits

These biscuits are not a dessert as much as they are a slightly sweet accompaniment to any brunch or breakfast. Of course you can serve them with some whipped cream and strawberries if you want to enjoy as a lightly sweet treat.

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Strawberry cream cheese biscuits on a silver tray with one on a plate and red and white towels around.

Rustic and Irregular Biscuits

The beauty of these strawberry cream biscuits lies in their rustic, irregular shape. Unlike perfectly round or square biscuits, these have a more organic look that’s reminiscent of homemade baking. To achieve this look, you don’t cut the biscuits out, but shape them by hand, pack them together in a baking pan and let them shape themselves. Don’t worry too much about getting them all the same size or shape – the imperfections are what give them character.

A hand grating butter into a bowl of flour with a bowl of strawberries, some cream cheese and some milk near by.

How to Cut Butter into Biscuits

One of the keys to a flaky, delicious biscuit is cutting in the butter. This means incorporating small pieces of cold butter into the biscuit batter without fulling incorporating it, which creates layers of buttery goodness as the biscuits bake. To cut the butter, start by placing it in the freezer for about 15 minutes to make it as cold as possible. Then, use a cheese grater to cut the butter into small pieces that can then be tossed in the flour mixture. 

Looking straight down into a stainless steel bowl with strawberry cream cheese biscuit batter inside and baking pans near by.

Strawberry Cream Biscuit Batter

Now that you’ve got your butter cut in, it’s time to add the strawberry cream flavor. For this recipe, you’ll need fresh strawberries and some cold cream cheese, cut into small cubes. Toss both of these ingredients into the flour and butter, and coat with the flour mixture. This will help keep the chunks separated so they don’t clump together. Once you add the buttermilk to the mix, try not to over-mix the batter, but combine the ingredients just until there are no more streaks of dry flour visible. The batter will be quite wet and you might wonder how you’ll ever shape them into biscuits, but stay the course.

Looking straight down into a red baking pan with dollops of biscuit batter in flour - one step in making the biscuits.

How to Bake Biscuits

Divide the batter into equal portions and coat each portion lightly in flour. Toss the little balls back and forth from hand to hand to shake off any excess four. Then, place them in a baking pan right next to each other. This will help the biscuits rise up instead of spreading out. To bake the biscuits, send them to a 425˚F oven for 25 minutes. Brush the tops with butter and send them back to the oven for another 5 to 10 minutes, or until the tops are lightly browned. Let them cool for a few minutes before serving.

Uncooked biscuits in a parchment paper-lined baking pan.

How to Serve Strawberry Cream Biscuits

These biscuits are best served warm, straight out of the oven. You can enjoy them as is, with butter, or top them with a bit of whipped cream and more fresh strawberries for an special treat. These biscuits are not super sweet, but they are tender and have a sweet hint to them, making them perfect for a brunch basket. Re-heated for a few minutes, they also pair well with a cup of coffee or tea as an easy afternoon snack.

Hands breaking open a biscuit over a white plate with a red and white napkin.

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Strawberries and Cream Buttermilk Biscuits

  • Prep Time: 15 m
  • Cook Time: 30 m
  • Total Time: 45 m
  • Servings:


  • cups all-purpose flour
  • 3 ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • cup sugar
  • ½ cup unsalted butter 1 stick, chilled
  • 4 ounces cream cheese cut into ½-inch pieces and well-chilled
  • 1 ½ cups diced strawberries
  • 1 ½ cups buttermilk
  • 1 cup all-purpose flour for shaping
  • Butter for brushing on top


  1. Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven. Line a buttered 8” cake pan with parchment paper or a silicone liner.
  2. In a large mixing bowl, stir together the flour and sugar. Grate the butter into the flour and stir it in to coat evenly. Add the cream cheese chunks and strawberries and toss to coat with the flour. Gently stir in the buttermilk until no streaks of dry ingredients remain. The dough should be quite wet.
  3. Spread the all-purpose (not self-rising) flour out on a small cookie sheet. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above step in batches.
  4. Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 to 10 minutes or so, until nicely browned. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with some butter or some more strawberries and whipped cream.
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