Best Ever Fluffy Strawberry Cream Cheese Biscuits
Rainy days always call for baking. I remember staying home from school and watching my grandmother pull something warm and wonderful from the oven—usually something quick, comforting, and sweet.
These incredible Strawberry Cream Cheese Biscuits capture that feeling perfectly. They are light, tender, and burst with fresh, sweet strawberry flavor, offering the ultimate slice of comfort food.
Forget dry, crumbly pastries! This tested, reliable recipe delivers a fluffy, flaky texture every time, making it the perfect easy dessert or weekend brunch star.
❤️ Why You’ll Love These Biscuits
- They use frozen butter and cold cream cheese for maximum flakiness.
- Ready in under 45 minutes, perfect for unexpected guests.
- The subtle tang of cream cheese balances the sweet strawberries beautifully.
- Versatile—serve them for breakfast, brunch, or a light dessert!
- This recipe is specifically engineered for high rise and a delicate, tender crumb.
What You Need to Make Them
You only need a few simple pantry staples for this recipe! The magic lies in ensuring your dairy products are very cold, which creates those beautiful, airy layers.
Check the full printable recipe card below for detailed measurements of flour, leavening agents, and, of course, fresh strawberries!
💡 Expert Tips for Flaky Biscuits
- Keep it Cold: Your butter and cream cheese MUST be ice cold. I recommend grating the butter right out of the freezer.
- Handle Minimally: Overworking the dough develops gluten, leading to tough biscuits. Mix until just combined and fold gently.
- The Pat-and-Stack Method: Instead of rolling, gently pat the dough into a rectangle and fold it in thirds (like a letter). Repeat this 2-3 times to create layers, then cut.
- Bake Hot: A high oven temperature (usually 425°F) is key for a rapid rise, giving you those tall, fluffy sides.
Variations & Substitutions
This biscuit base is extremely versatile! Feel free to mix up the flavors based on what you have on hand.
- Gluten-Free: Use a high-quality 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur).
- Other Fruits: Swap strawberries for blueberries, raspberries, or finely diced peaches. Ensure the fruit is patted dry first.
- Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, aromatic twist.
- Vegan Option: Replace butter with solid vegan butter sticks, cream cheese with vegan cream cheese, and milk/cream with full-fat oat milk.
Storage & Freezing
Biscuits are always best served fresh and warm from the oven, but leftovers can be saved easily!
- Storing Baked Biscuits: Keep them in an airtight container at room temperature for up to 3 days. Reheat briefly in a toaster oven or microwave.
- Freezing Dough (Recommended): Cut the biscuits, place them on a parchment-lined sheet, and freeze solid. Transfer frozen biscuits to a freezer bag for up to 3 months.
- Baking from Frozen: Add 5–7 minutes to the standard baking time. Do not thaw first!
Frequently Asked Questions (FAQ)
Q: Why did my biscuits turn out tough?
A: Most likely, the dough was overworked. Mix everything only until the wet and dry ingredients are just incorporated. Lumps are okay!
Q: Can I use frozen strawberries?
A: Yes, but it is critical to keep them frozen until they are added to the dough. They may also release slightly more moisture, so adjust your liquid carefully.
Q: Do I need a special biscuit cutter?
A: Nope! A sharp circular cookie cutter or even the rim of a drinking glass will work. Ensure you press straight down—don’t twist—to seal the edges and guarantee a good rise.
These Strawberry Cream Cheese Biscuits are truly a slice of sunshine. Whether you serve them for a lavish weekend brunch or just need a simple, sweet bite, they are guaranteed to disappear fast!
I hope you try this family favorite soon. Don’t forget to Pin this recipe for later!
