Strawberry Shortcake Biscuits
Prep time
Cook time
Total time
Be sure the butter is in the freezer before beginning so it stays as cold as possible during grating & mixing
Serves: 12
  • All Purpose Flour 3 cups (390g)
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Baking Powder 1 Tablespoon (14g)
  • Baking Soda 1½ teaspoon (7g)
  • Salt ¼ teaspoon
  • Unsalted Butter COLD 12 Tablespoons (170g)
  • Buttermilk COLD 1 cups (237ml)
  • 1 egg for washing the biscuits *optional
  1. Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
  2. With a cheese grater, grate the frozen butter into the dry mixture and then mash it through with your fingertips to distribute evenly.
  3. Once the mixture has tiny bits of butter evenly throughout, pour in the buttermilk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix or knead this dough, we want to ensure it's lightness and flakiness by being as gentle as possible.
  4. Turn the sticky mass out onto a lightly floured work surface and fold it over about 5 - 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
  5. Press it out evenly into a disc about 9inches in diameter.
  6. With a 3" biscuit cutter (or a glass) cut out the biscuit rounds and place them spaced about 1" apart on a parchment lined sheet pan.
  7. Brush with egg wash and sprinkle with granulated sugar
  8. Bake in a preheated 375°oven (190°c) for approximately 18 - 22 minutes or until golden browned and no longer raw in the middles
  9. Cool slightly before slicing horizontally and serve with the berry compote and freshly whipped cream
Store shortcake biscuits at room temperature in an airtight container for up to 3 days.

Freeze for up to 1 month

Biscuits are the best when they are freshly made, they will get tougher as they sit
Recipe by Gretchen's Bakery at