Strawberry Drop Biscuits
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 4 grams protein; 340 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 byPreparation
- 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.
- 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.
- 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.
- 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.
- 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
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Cooking Notes
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!
suz
Buttermilk sub for cream. Whole milk for water. Buttermilk topped with a sprinkle of light brown sugar Vanilla and lemon zest icing
Kathy
Can I substitute anything for the heavy cream?
Jersey Girl
I used non-fat Greek yogurt for the cream and fat-free milk for the water and in the icing with no problems. These are quite large and I think you can make them half the size and get a dozen.
FT
These are outstandingly good, a delicate cross between a biscuit and a scone. I followed the recipe exactly, except that I almost doubled the fruit. It was a good decision that meant there was fruit in nearly every bite. I applaud the NYT's decision to list most measurements by weight. I skipped the measuring cups by placing the mixing bowl on the scale and adding ingredients directly to the bowl, zeroing the scale between ingredients. So easy!!
Missttina
To sub milk for heavy cream... Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 ml) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low-fat milk.
Janet H.
I found helpful notes from people who actually made the recipe, and substituted milk for water just because I think there is always something else better than water. Other than that followed the recipe as written. Raspberries were my fruit. These were wonderful! And,...this may be gilding the lilly but I am saving two to make a shortcake for dessert tonight. I see no reason why they would not be anything less than stellar in a dessert.
FLDeadHead
These are so great. Make sure ingredient is cold the whole time until it goes into the oven for best results. Once I mix in the butter I put it in the fridge for 10 minutes. Once they are on the sheep pan, fridge for another 10 minutes. This keeps the butter firm which means airyer flakier biscuits. I add lemon zest and a little fresh vanilla bean to the icing and some flaky sea salt once iced to put these over the top.
Deneen
These were so easy to whip up for breakfast. They turned out light and fluffy, and mine was filled with blueberries. Move over scones, there's a new fruit-filled breakfast treat in town.
PMH20
Can these be made ahead a served a day or two later?
Pamela
I bet this is really good and I am going to try it BUT ,.... Water is an ingredient! And it should be listed in the ingredients!! You only find out how much water to add by reading the instructions. These kinds of recipes always frustrate me as once I get used to the recipe I will only look at the list of ingredients and I could possibly miss out adding that fourth of a cup of water that is required along with 4 of the 6 tablespoons of cream.
Abby
I used 1/2 and 1/2 and the texture is fabulous. I put blueberries in the "biscuits." I also added grated lemon peel in the icing and one squeeze of lemon. Set it off perfectly. These are so good I am giving them to a friend because if they stay in the house I will eat them all!
Tabitha
This recipe handily accommodates using 200 g chopped strawberries instead of 100 g, and you won't regret making that change! Just adjust the volume of water down slightly because of the addl. moisture the extra berries introduce. I subbed buttermilk for whole milk without a problem. Suggestion c/o Cook's Illustrated: freeze the butter ahead of time and grate it into the flour mixture with a cheese grater. Minimizes the risk of overworking the dough! (Wouldn't hurt to pre-freeze the grater, too.)
jesshuiet
Great recipe, subtle sweetness and lots of serving options! Served this as a great summer dessert. I doubled strawberries and portioned into 8 biscuits. Skipped glaze, and added turbinado sugar and served with lightly sweetened homemade whipped cream and strawberry compote. It was a fun twist on strawberry shortcake!
Madison
Absolutely delicious. Used as the base for strawberry shortcake - my dad went back for thirds!
Sarah
So easy, yet so very delicious. I used almost double the strawberries. This will be in constant rotation in my kitchen.
Violet
Used 2 ripe peaches (with skin), chopped. I scoop onto a parchment lined baking sheet, sprinkle tops with cinnamon sugar and loosely cover. Freeze. When frozen, wrap in individually and store in a freezer container. Take out what you need in the future. Bake from frozen at 400 degrees for about 25-27 minutes (watch the first time so you don’t over bake). Skip the icing. Love this recipe, variations are only limited by your imagination! Great way to use very ripe fruit.
Buttermilk w peaches a great variation
have made as written which is delicious but also made: Peaches instrad of strawberries! subbed buttermilk for all cream/water. vanilla-scented sugar. just a heaping tablespoon of powdered sugar into half cup heavy whipping cream to serve (no glaze)
Tanner
Added some vanilla to the liquids and sprinkled demerara sugar over the top.
Amy
These came out terrible for me. I used garden strawberries and perhaps they were too wet because the biscuit came out gummy and mushy. Sad to waste so many garden strawberries for these.
Anne
I made this and added a flour, butter, sugar crumble on top. I ate it with home made whipped cream and fresh strawberries on top and it was better than shortcake. The crumble adds a crunchy texture. I would probably omit the crumble if I wanted to eat them plain because it does make them more sweet. Love this recipe.
Christianne
I used cashew cream instead of heavy cream for a vegan option. Works very well. Agree more fruit is better.
P Trish
Definite keeper at our house! Made without the glaze, and went by weight (would have definitely been too little strawberry if I simply used 4 medium sized!). May try a bit more strawberries, actually - but that’s my only note!! (Do you think these would freeze well?)
kathleen
I made a batch and used them as the base for strawberry shortcake. I skipped the glaze and served the biscuits warm with about 1/2 cup of strawberries and an extremely generous dollop of fresh whipped cream. They were scrumptious and my guests raved.
becca
These taste so heavily of baking powder they are almost inedible. Seems like an easy, otherwise good recipe, and few people commented on this issue in the notes. Maybe try a single batch again with an aluminum free baking powder, homemade, or less.
Jen
These were so delicious!!!!! Made exactly as outlined in the recipe with the exception of the final sugar drizzle. Other than that 10/10!
Jude
I made these today. I substituted half and half for the heavy cream and whole milk for the water. I almost doubled the fruit, so I cut down a little on the milk as suggested by another reviewer. They taste delicious, but the dough was sooo messy to work with! The toughest part was getting the biscuits from the bowl to the baking sheet. I also made 8 biscuits instead of six, as there was plenty of dough for that. They are delicious!
Mel Burt-Gracik
I use half and half if I don’t have heavy cream, I don’t use water and usually use buttermilk instead. Drizzle or brush buttermilk over the top of the biscuits and sprinkle sugar. I don’t use the glaze
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