Strawberry Drop Biscuits
Loaded with fresh strawberries and drizzled with a simple sweet glaze, these drop biscuits are tender, moist, and downright delicious. Perfect for breakfast, brunch, or even dessert.
These fluffy, tender drop biscuits are packed with fresh strawberries, creating bursts of sweet, juicy deliciousness in every bite. They’re called drop biscuits because you simply scoop up the biscuit dough, drop it onto a sheet pan, and bake. There’s no rolling out the dough and no need for a biscuit cutter.
One key ingredient needed to make super moist, melt-in-your-mouth biscuits is buttermilk. Beyond adding a subtle tang to balance the sweetness of baked goods like cakes, muffins, pancakes, and biscuits, buttermilk does a couple of amazing things. First, the acidity of the buttermilk activates the baking soda which produces a gas that causes batters to rise. That acidity also breaks down protein strands in batters which yields a more delicate texture.
The buttermilk our grandparents enjoyed was the liquid that remained after butter was churned from cream. Today, buttermilk is typically made by adding cultures (beneficial bacteria) to 1% milk. The result is a slightly thickened milk with a tart, tangy flavor. Buttermilk tends to separate while sitting in the refrigerator, so shake it well before using.
If you don’t have buttermilk on hand, you can make a substitute by stirring 1 1/2 tablespoons of lemon juice or 1 tablespoon of distilled white vinegar into one cup of milk. Most instructions for making this “pseudo” buttermilk recommend letting the mixture stand for 5 to 10 minutes, allowing it to thicken and curdle slightly. While this soured milk substitution is helpful in a pinch, in my opinion, using real, low-fat cultured buttermilk yields the best results.
To your health,
Darlene
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STRAWBERRY DROP BISCUITS
Yield: 14 servings
Serving Size: 1 biscuit
Prep: 15 minutes
Ready: 30 minutes
INGREDIENTS
Biscuits
1 cup chopped fresh strawberries
4 tablespoons granulated sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup cold butter, cut into cubes
3/4 cup cultured low-fat buttermilk
1 teaspoon pure vanilla extract
Parchment paper or vegetable oil cooking spray
Glaze
2/3 cup powdered sugar
2 1/4 to 2 1/2 teaspoons water or 1% milk
DIRECTIONS
Preheat oven to 400 degrees F. Place chopped strawberries in a small bowl, sprinkle with 2 tablespoons granulated sugar, stir to combine, and set aside while preparing remaining ingredients.
In a large bowl, combine flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and salt. Add cubed butter and using a pastry blender, cut butter into flour mixture until coarse crumbs form. Add strawberries along with any accumulated juices to flour mixture and stir to distribute strawberries. Add buttermilk and vanilla extract and stir just until combined, being careful not to overmix. Dough will be thick and sticky.
Drop biscuits about 2 inches apart (creating 14 biscuits) onto a baking sheet lined with parchment paper or sprayed with cooking spray. Bake 10 to 14 minutes or until they are lightly golden brown and bounce back when gently pressed. Allow biscuits to cool completely on a wire rack.
To prepare glaze topping, combine powdered sugar and water, and stir until smooth. When biscuits have cooled completely, drizzle with the glaze and serve.
Nutrition Information per Serving
150 Calories, 5 g Total fat, 2.5 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 216 mg Sodium, 24 g Total carbohydrate, 0 g Dietary fiber, 10 g Total sugars, 9 g Added sugars, 2 g Protein, 0.2 mcg (2%) Vitamin D, 40 mg (4%) Calcium, 0.6 mg (4%) Iron, 20 mg (0%) Potassium
© 2026 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
