I have been thinking about adapting this recipe for buttermilk drop biscuits for a long time. Originally, I used this recipe as a topping for a peach cobbler. The buttermilk drop biscuits on top were always my favorite part and I thought they’d be just as good on their own.
My kids can put down some fruit, so when we I picked up strawberries from our local stand the other day, I bought the biggest flat I could. The only problem was, I didn’t realize how ripe they were, and even my kids wouldn’t be able to eat that many. With that many strawberries on hand and that idea of the buttermilk drop biscuits swirling somewhere in the back of my head, these little strawberry shortcake beauties were born.
I am not always a fan of fruit in my desserts. I’m more of a chocolate girl than anything, but there isn’t much better than strawberry shortcake with fresh, ripe strawberries.
They can get a little sloppy, especially if it’s warm. The whipped cream can melt quickly, making them hard to serve. I love the idea of creating a strawberry shortcake bar for guest to build their own. Of course, I made this just for myself. My kids refused to try even a bite, despite their love of strawberries! It felt really good to flex that creative muscle and create something beautiful, even if it was just for me with my 4th day hair and workout clothes that hadn’t seen a drop of sweat. Quarantine life isn’t glamorous, but that doesn’t mean the food can’t be pretty! It’s all we have left!
Variations on Buttermilk Drop Biscuits
This recipe is for a sweeter flavor profile. The strawberries could definitely be swapped out for any kind of berry. I think a stone fruit would also be really good.
These biscuits would also be really good with a savory twist. A really sharp cheddar and some bacon bits would be amazing, or even a gruyere and ham! The possibilities are really endless and this recipe is a great starting point to create something really amazing!
- 2 1/4 cups all purpose flour
- 6 tablespoons sugar, divided
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup chilled unsalted butter (1 stick)
- 1 egg, beaten
- 3/4 cup + 2 tablespoons buttermilk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Vanilla Extract
- Preheat oven to 400 degrees.
- Mix flour, 4 tablespoons sugar, baking powder, and salt in a large bowl.
- Using your fingers, or a pastry cutter, rub butter into the flour mixture until it resembles coarse meal.
- Add egg and buttermilk and stir until dough forms. Dough will be slightly sticky.
- "Drop" dough onto a lined baking sheet, creating 12 balls. They will look imperfect. Sprinkle remaining sugar on top of biscuits.
- Bake 15-20 minutes until lightly brown on top.
- Pour heavy whipping cream into a mixing bowl. Using the metal whisk attachment, beat cream on medium-high until stiff peaks form.
- Add powdered sugar and vanilla extract, being careful to not overbeat the whipped cream.
- Slice biscuit in half, alternating layers of biscuit, whipped cream and strawberries.
- Ice cream can be used in place of whipped cream
- Biscuits can be adapted by adding savory ingredients and omitting the sugar topping. I'm dying to make these with rosemary!
- Strawberries could easily be substitued for another berry or a stone fruit.
You’ll see in the video I have a silicone mat on the baking tray. I love these for baking because they eliminate the need to spray the sheet pan, and everything bakes more evenly so you are less likely to burn anything. I’ve had this one for almost 10 years, so they hold up really, really well!
Looking for more sweet treats? How about something savory? You can find more of our recipes here!