Strawberries and Cream Biscuits | Barefeet in the Kitchen

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Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these Strawberry Biscuits the first time I made them.

They’ve been made countless times in the years since. Pretty much any time I am able to get my hands on strawberries, these biscuits need to happen.

Strawberry Biscuits

Cream Biscuits (a.k.a. The Easiest Biscuit Recipe Ever)

I’d never made a biscuit without butter before this and had no idea how very simple they would be. Cream Biscuits really are the easiest biscuits you’ll ever make.

As much as we truly love these Light and Fluffy Biscuits – they’re buttery layers of perfection – sometimes, you just want to stir together a batch of biscuits in a flash.

I first saw this recipe over on my friend Monet’s site about 8 years ago and I’ve very gently adapted this recipe from her Strawberry Cream Biscuits.

Cream Biscuits fit my need for easy biscuits to a T. The texture, the crumb, the flavor, everything was as I hoped for in these biscuits. I am simply thrilled to have such an easy option now.

Simply mix together the dry ingredients and add the cream. Stir to combine. Knead for just a few seconds. Really, it is that easy!

Just add cream for the easiest biscuits ever!

Gluten Free Biscuits

While the gluten-free biscuits that I shared years ago continue to be a reader favorite, along with these ham and cheese biscuits, this is another one you’re going to love.

My entire family gave the gluten-free version of these Strawberries and Cream Biscuits two thumbs up. I was impressed as well.

Whether you choose to make these biscuits in a Gluten Free version or not (I’m including both versions), these are almost unbelievably easy to make.

Just a handful of berries transforms these Cream Biscuits into an unforgettable treat.

BAKING TIP: Do not skip lining the baking sheets with parchment or a silicone mat! I can’t emphasize this enough.

The berries will burn on the bottom of the biscuits while cooking if the baking sheet is not lined.

Strawberry Cream Biscuits

Cream Biscuits Recipe

  1. Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 1/4 cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.
  3. Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.
  4. Pat the dough into a flat circle, about 3/4″ thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.
Strawberries and Cream Biscuits

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Servings: 14 small biscuits

* Gluten Free Alternative

  • Preheat oven to 425°F. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined.

ALL PURPOSE FLOUR DIRECTIONS

  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 1/4 cups of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again.

  • Transfer the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream (only as needed) to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough just a few times, until it is smooth.

  • Pat the dough into a flat circle, about 3/4″ thick. Use a cookie or biscuit cutter to cut the biscuits out and place them on the parchment-lined baking sheet. Bake until golden brown, approximately 13-18 minutes* until golden brown.

GLUTEN FREE DIRECTIONS

  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine.

  • Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.

  • Use a large scoop to scoop the batter onto a parchment-lined baking sheet and then shape the biscuits gently with your hands. Bake for 13-18 minutes* until golden brown. Enjoy!

* The baking times vary a good bit, depending on how many berries you include and how large you make the biscuits. More berries make for a wetter dough and it will take longer to cook the bigger biscuits.

Calories: 150kcal · Carbohydrates: 17g · Protein: 2g · Fat: 8g · Saturated Fat: 5g · Cholesterol: 29mg · Sodium: 92mg · Potassium: 112mg · Fiber: 1g · Sugar: 2g · Vitamin A: 312IU · Vitamin C: 8mg · Calcium: 43mg · Iron: 1mg

{originally published 4/19/12 – recipe notes and photos updated 1/22/21}

Berries and Cream Biscuits
You only need a few ingredients to make these Strawberry Cream Biscuits



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