It is fresh strawberry season here in the Pacific Northwest. A local burger joint has their fresh strawberry shakes, shortcakes, and smoothies on special right now. My father-in-law purchased a half-flat (6 quarts) of strawberries recently, and needed them to be used up.
Solution? Experimental cooking ahoy! Originally, I wanted to make strawberry pancakes, but I had pancakes yesterday and it didn’t sound so good to have again. I decided, instead, to try my hand (again) at strawberry biscuits. This time, I had better results! I made a double-batch (large family), so I cut everything in half for the version posted below. I actually kept measurements this time! So you can recreate it.
Not-too-sweet Strawberry biscuits
Yield – 8 large biscuits
- 1 quart fresh strawberries
- 2c bisquick (or similar. I used a combo of bisquick and jiffy baking mix)
- 1/2c sugar, plus some for sprinkling on top
- 1/4c water -or- milk
1. Preheat oven to 450 degrees (F). Spray cookie sheet with nonstick spray (or grease it)
2. Remove the strawberry stems and dice into desired size pieces. Varying sizes is better, since some will get smashed up and some will not, so I recommend a variety in the smallish range.
3. Put berries and bisquick in a large bowl and mix together. This will take a while, since the bisquick will draw moisture out of the berries and eventually stick together in clumps.
4. Add sugar and stir well. This will create an almost-dough consistency, but still a touch dry.
5. Add 1/4c water, or enough to make a dough of usual-biscuit-dough-consistency. Stir thoroughly.
6. Drop by large scoopful onto the greased baking sheet, sprinkle with desired amount of sugar.
7. Bake in the oven for 10-12 minutes, or until a toothpick comes out clean. There should be very faint browning on the edges and any particularly high ridges.
8. Scrape off the cookie sheet and enjoy!
Finished strawberry biscuits on the baking sheet. As you see, they are big ones. :)
I prefer to enjoy them fresh-outta-the-oven warm, but you can put them on a wire rack to cool and store in an airtight container for later. Make sure, if you store them, you let them cool completely first. Otherwise? The heat will make them soggy. Soggy biscuits are no fun.
If you want to make smaller biscuits, go for it! Just make sure you don’t over bake the biscuits, or they will be all dry and crumbly instead of moist and delicious.
Fluffy, moist, warm, strawberry-rich inside of the biscuit! Doesn’t that look amazingly delicious.
Now, remember I said they were big, right? If you look at the graphic on the right, you will see just how big! I am holding half of one in my hand. I wanted everyone to see how great they looked on the inside. Notice how the pieces visible vary in size, and the dough is tinted pink. This is normal. It is just the strawberry juice that was drawn out earlier. I think it makes it a really pretty food item.
There you have it, another experiment-turned-success from my kitchen to yours. I hope you enjoy it! Feel free to make it sweeter if you wish. I was having it with scrambled-egg-super (eggs, peppers, sun dried tomato flavored roast turkey breast, a bit ‘o cheese). I didn’t want anything overly sweet with it. The 1/2 c sugar doesn’t actually make it really sweet, surprisingly. It adds just enough to compliment the berries, but doesn’t overwhelm. Yay! To make it into a dessert? Add a bit more sweet stuff and top with whipped cream and more fresh berries.