Strawberry Biscuits
I've had multiple requests for a Popeye's Style Strawberry Biscuit Recipe. This is my version. It's a pretty standard buttermilk biscuit with added crushed freeze dried strawberries, powdered sugar, vanilla, an adjusted amount of flour, with a buttery vanilla drizzle on top. Enjoy!
Ingredients
Biscuits:
- 2 1/2 c. all-purpose flour
- 1 Tbsp. plus 1 tsp. baking powder
- 1 1/4 tsp. salt (if using salted butter, reduce salt to 1 tsp.)
- 1/4 c. powdered sugar
- 1 oz. package freeze dried strawberries
- 1 stick butter, unsalted (1/2 cup)
- 1 c. buttermilk (plus an additional 2 tablespoons for brushing on tops of biscuits before baking)
- 1/2 tsp. vanilla
Drizzle:
- 1 1/2 c. powdered sugar
- 2 Tbsp. melted butter
- 2 1/2 Tbsp. half & half (or milk)
- 1 tsp. vanilla
Instructions
For biscuits:
- Crush a 1 oz. package of freeze dried strawberries: Place the strawberries in a resealable bag, and roll over the bag with a rolling pin until slightly crushed, but some small pieces still remain. (See video)
- In a mixing bowl, stir together the flour, baking powder, salt, powdered sugar, and crushed strawberries. Add cold grated butter and toss together in the flour mixture. I like using a large pastry fork (see links for fork and other items used in this recipe). Gently stir in the buttermilk and vanilla until the dough just starts to come together. Using your hands, press and fold the dough until the dry ingredients are mixed in. Try not to overwork the dough. You will see little butter bits throughout the dough. This is what helps create a flaky, layered biscuit.
- Press into a rough square, cover in plastic wrap, and quick chill in freezer for 20 to 25 minutes. While dough chills, preheat oven to 400 degrees. Also, prepare a baking sheet by lining with parchment paper and set aside.
- After dough chills, roll out on floured surface. Roll into a rectangle about 1/2 inch thick. Try to keep corners square. Fold dough over, matching corners. Press together. Fold dough over again in the opposite direction, matching corners. Press down slightly. Gently roll to 1 in thick. Using a biscuit cutter or round cutter of your choice, make a quick cut straight down. Resist the twist! Do not twist the cutter. This can disrupt your beautiful layers.
- Place cut biscuits on parchment lined baking sheet. Biscuits need a little space between for slight spreading during baking. Brush tops with buttermilk, and bake in preheated 400 degree oven. Mine baked for about 20 minutes on the convection setting. Depending on browning, you may need to turn the oven down to 350 for the last 8 minutes of baking time. All ovens are different, so keep check on the browning. Make sure the biscuits are fully baked. While biscuits are baking, make the buttery vanilla drizzle.
For Drizzle:
- In a small bowl, add powdered sugar. Melt the butter. Add butter, half & half or milk, and vanilla to powdered sugar and mix until fully combined. Set aside.
- Allow biscuits to cool 5 to 10 minutes after baking, and then drizzle with the buttery vanilla glaze. These biscuits are delicious served warm, and they also reheat well if you should happen to have any left over. Enjoy!!