Strawberry Drop Biscuits

By Jerrelle Guy

Updated June 17, 2020

Strawberry Drop Biscuits
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
30 minutes
Rating
5(2,216)
Comments
Read comments

Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you’re using unsalted butter, just add ¼ teaspoon or so of fine salt to the dry ingredients. If you don’t have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 biscuits
  • 1½cups/190 grams all-purpose flour
  • ¼cup/50 grams granulated sugar
  • 4teaspoons baking powder
  • 6tablespoons/85 grams cold salted butter, cut into ½-inch cubes
  • 4medium strawberries, cut into small ¼-inch or ½-inch pieces (about ⅔ cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
  • 6tablespoons heavy cream, plus more if needed
  • ¼cup/30 grams unsifted confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

324 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 4 grams protein; 338 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.

  2. Step 2

    Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.

  3. Step 3

    Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and ¼ cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.

  4. Step 4

    Drop 6 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1½ inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.

  5. Step 5

    Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,216 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Texas!

Subbed in full-fat yogurt for the heavy cream (didn't have any) and whole milk for the water. Added fresh and dried orange peel and dried cranberries in place of the strawberries. Dusted with turbinado sugar (aka Sugar in the Raw) before going into the oven. Baked 15 minutes on the dot. Perfect and so easy.

Michelle

What if I don't have heavy cream? Will milk work?

Natasha

This was a great recipe. I doubled it. I ended up pulsing the flour mixture and butter in my food processor, then sticking that in the freezer for a few minutes to make sure it all stayed cold. I used an ice cream scoop to make sure each portion was about the same size. I will definitely use this recipe again!

donna lee

Made with Kefir instead of heavy cream and milk for water doubled strawberries divine!

Chris B.

Made these today & used an entire stick of unsalted butter w added 1/4 Tsp. salt. I used over a Cup (rounded cup) of strawberries. Because of this, didn’t add water to batter. There was enough liquid from the strawberries. I greased a mini scone pan w cooking spray & the batter made 10 mini scones. Prior popping in the oven, I omitted the cream brush & sprinkled cinnamon (you can use cinnamon sugar too) over each scone. Let the scone pan cool more than 5 minutes before unpanning to a wire rack.

Katryn

These were awful. There has to be an error in the amount of baking powder. We tasted the bitter baking powder in every mouthful. We had to throw away the whole batch. I should have listened to the other reviewer who complained about the bitter taste. Very unworthy of NYT recipes. Also not sweet enough. You have eat them with jam or they taste like bread ( and baking powder).

Chris B.

Is it possible you used the baking powder that wasn’t aluminum free? Generally the aluminum free is not as bitter or metallic tasting as the one with aluminum.

Katryn

@Chris B.possible. Mine isn’t aluminum free.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.