Strawberry Biscuits with Lemon Glaze
In April 2020, we held a contest for your favorite biscuit recipes. We received many delicious submissions, some original, some tried and true. Since it was the beginning of the Covid quarantine, we had plenty of time on our hands to try out each and every one of them. Hard job, right?! We settled on this scrumptious sweet little thing. The biscuit turns out tender and flaky. The freeze-dried strawberries add a surprisingly yummy twist. But I think the zesty, warm lemon glaze is the icing on the cake (or biscuit if you will) for this recipe. We didn’t create this recipe, but we sure do love it. We hope you enjoy it as much as we do!
Prepare the Biscuits: Preheat oven to 425°F. Brush a 10-inch cast-iron skillet with 1 tablespoon of the melted butter.
Whisk together flour, baking powder, sugar, and salt in a large bowl until combined.
Using a box grater, grate the frozen butter into the flour mixture, and lightly toss to coat butter with flour. Fold strawberries into flour mixture until evenly distributed. Gently stir in buttermilk with a wooden spoon until dough is formed. Do not overmix.
Transfer dough to a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat process 1 more time.
With a floured 2 1/2-inch round cookie cutter, cut out biscuits and place in buttered cast-iron skillet. Use the leftover scraps to make 1 more biscuit, and add to skillet. Bake in preheated oven until tops are golden, about 16 minutes. Brush tops of biscuits with remaining 2 tablespoons melted butter. Let cool 5 minutes in skillet.
Meanwhile, prepare the Glaze: Stir together powdered sugar and lemon juice in a small bowl until smooth. Drizzle glaze on top of biscuits and serve.