Recipe Details
Strawberry Drop Biscuits
By Jerrelle Guy
Updated June 18, 2020
Basic Information
Total Time: 30 minutes
Rating: ★★★★★ (2,119 reviews)
Comments: 303 comments
Description
These sweet breakfast treats, a cross between a muffin top and a biscuit, are surprisingly easy to prepare with no rolling or cutting required—everything mixes in a single bowl. Baked to a craggy, crunchy exterior with a tender, fluffy interior, they derive their lightness from heavy cream’s richness and added water, which generates steam during baking to keep the texture airy. Salted butter enhances flavor, while substitutions (e.g., berries, stone fruits) offer versatility.
Ingredients (Yields ~12 biscuits)
2 cups (240g) all-purpose flour
2 tablespoons (20g) granulated sugar
1 tablespoon (14g) baking powder
¼ teaspoon fine sea salt (omit if using salted butter)
½ cup (113g) unsalted butter, cold, cut into ½-inch cubes (or ½ cup salted butter, omit salt)
¾ cup (180ml) heavy cream, cold
2 tablespoons (30ml) cold water
1 cup (150g) fresh strawberries, hulled and chopped (or substitute with 1 cup blueberries, raspberries, or diced stone fruits)
Instructions
Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Dry Mix: In a large bowl, whisk together flour, sugar, baking powder, and salt (if using).
Butter Incorporation: Add cold butter cubes. Use a pastry cutter or fingertips to work butter into the dry mixture until coarse crumbs form (some small butter pieces are acceptable; avoid overmixing).
Wet Blend: In a small bowl, stir heavy cream and water.
Combine & Fold: Create a well in the dry ingredients. Pour the cream-water mixture into the well, then gently stir with a spatula until just incorporated (do not overmix). Fold in chopped strawberries.
Scoop Batter: Use a 2-tbsp scoop or spoon to drop batter onto the prepared sheet, spacing 2 inches apart.
Bake: Bake 15–18 minutes until golden and crackled. A toothpick in the center should emerge clean.
Cool: Transfer to a rack to cool 5–10 minutes before serving.
Tips
Butter Flexibility: Salted butter replaces the need for extra salt. For unsalted butter, add ¼ tsp salt to dry ingredients.
Fruit Variations: Swap strawberries for blueberries, raspberries, or diced peaches/plums.
Texture Key: Cold water creates steam for lightness; avoid overmixing the batter.
Storage: Keep in an airtight container at room temperature for 3 days, or freeze for 1 month.
Enjoy these tender, steam-risen biscuits as a cozy breakfast or sweet snack!