Strawberry Basil Biscuits

Strawberry Basil Biscuits

strawberry biscuits

Remember a long time ago and a land far away when I asked for biscuit recipes?

And you held my hand and gently led me down the carbohydrate path.

You told me about White Lily Flour.

And explained that biscuits could be so much more than flour and water and butter.

There were also spices and honey and fruits and toppings.

And I started counting my biscuit recipes….

….and my blessings.

strawberry biscuits how to make

Today I am so lucky to get to share one of my biscuit recipe stash.

It’s from my friend Angela over at Spinach Tiger.

I’ve been following her blog for years.  I think I first clicked over because of the name and then I stayed for the photographs.

And the recipes.


It’s like Top Chef mixed with Food Network mixed with easy-to-understand.

Her recipes will inspire you and make you smile and start dolphin clapping and make your taste buds sing.

And today my wonderful, incredible, amazing friend Angela has created a biscuit recipe just for us.

Strawberry Basil Biscuits.


strawberry basil biscuit recipe how to

Strawberry Basil Biscuits

  • 2 cups White Lily All Purpose Flour (or regular all purpose flour), plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh basil, chopped (6-8 leaves)
  • 6 tablespoons very cold butter, cut into cubes
  • 1 cup diced strawberries
  • 1 cup heavy cream
    1. Cut butter into small pieces. Freeze for 15 minutes. If frozen longer, leave out for a few minutes to warm up. You want the butter hard and cold, but not so hard you can’t mix it.
    2. Cut basil into very small pieces.
    3. Prepare strawberries. Trim stems off, cut into quarters, depending on how large strawberries are. You want them the size of small raspberries. Flour them. Set aside.
    4. Whisk together flour, salt and sugar, baking powder, basil.
    5. Add butter and with your hands or pastry cutter, cut the butter into the dry mixture, allowing it to remain in large enough chunks to melt in oven.
    6. Add strawberries, making sure they are covered with flour and be very gentle. The flour will help prevent the strawberries from turning the dough pink.
    7. Add in cream mixture and stir with wooden spoon, or by hand.
    8. Dough will be very sticky. Flour your hands and bring together into a disc about 8 inches wide.
    9. Cut biscuits with sharp biscuit cutter. A 2 inch cutter will make about 20 biscuits, but you can make larger biscuits if you decide.
    10. Place one inch apart on baking sheet or baking stone.
    11. Bake at 450 degrees F for 15 minutes or until golden brown.

Notes:  You can adjust the amount of basil according to your taste and how strong the basil smells.

You want it to be more of a hint of flavor than overpowering.

You can freeze biscuits in a sealable bag and retheat in oven for 5 minutes or in microvave for 30-60 seconds.

Thank you so much for sharing your biscuit genius, Angela.

PS  And can I be sappy for just a moment?  Only a second, I promise.

I just wanted to say thank you.

To you.

For reading and supporting and cheering and encouraging and making me sigh and making me laugh and making me celebrate every second and every minute of this wonderful thing that we call life.

In my book you always have been and always will be….

….a rock star. 🙂

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  1. Yummy, Yummy in the tummy with a coat of sugar honey!! That was the first thing that popped in my head when I saw the recipe and for a minute there I though Miz KariAnne had turned into a graduate student of Ina Garten . Those biscuits look absolutely amazing. I can picture some organic honey butter to slather on top. Yep!! Lets go whole hog with the calories — or were the calories removed?? Now, I haven’t met Angela yet so I think I’ll pop on over and see if she has any more of those amazing biscuits left. If I look pathetic she may feel sorry for me 🙁 Have a great day O Rock Star Leader! Big Hugs!!

  2. Yum! I can’t wait to give the hubby the recipe to whip up a few. Confession: cooking is just not my thing. I know, I am missing out, right? They look delicious. Basil and strawberries…who knew.

  3. These biscuits sound so delicious! I can’t wait to make these this Sunday. Thanks to you and Angela for sharing this recipe.

  4. Good Morning from a bright and sunny day in Minnesota!
    Throwing some sappy right back at you….you are so giving, kind, and generous. I look forward to hearing from you each and every day. And BTW…Periscope from Thistlewoodfarms? Better than strawberry basil biscuits any day. 🙂

  5. My Southerness has never extended to biscuit making– this recipe looks good, but I was wondering something: what’s the difference between using cream and buttermilk? Thanks!

  6. Oh Ms. Thistle…you are quite the gem:) “Gently led me down the carbohydrate path”…only you could have said that! There’s never a dull moment on this blog…you my friend, are the ROCKSTAR:D

  7. Ok now I’m hungry! 🙂 These look delicious and the photos are so pretty too!

  8. Jerry Stocks :

    I need to take something to new neighbors, and this recipe will be wonderful with basil growing just outside my front door and strawberries in season.

  9. These look so scrumptious! And I just know they’re calorie free…LOL; but who’s counting. Life is too short and so is summer, so this is a must try for me. Thank you.

  10. The photos are beautiful, and the biscuits look so good!! I’m going over to visit Angela now…Thanks


  11. KariAnne, a big THANK YOU from your friend in Utah! I’ve been looking for something new to enjoy the wonderful flavor of basil in. This is a perfect recipe for a perfect day. My basil has grown to bounteous proportions! I’m off to gather strawberries and get things ready to bake batches with my grandsons. These sound wonderful to freeze and bring out later in the year to enjoy those great flavors. Thank you again for sharing!

  12. Tami Bator (@wildflowerandwoodchuck) :

    YUMMY! I will be making these soon. My Mister thanks you 🙂

  13. These look a-m-a-z-i-n-g!! Angela assures me that she has the easiest biscuit recipe. I’ve got to try these!! Thanks for sharing KariAnne!

  14. Cant wait to try.

  15. Reading your blog is my pleasure. You are a creative, positive person. Every blog post just brightens my day.

  16. These sound delish! “Dolphin clap” cracked me up!!!

  17. I am so hungry now – they sound and look delicious!! You are definitely a rock star in our book!!! Happy Thursday ~

  18. Being the self-proclaimed Queen of the Refrigerated Biscuit, I would have never thought to pair strawberries and basil together. To date, my biggest adventure in the biscuit world has been moving from the “Buttermilk” to “Country Style.” Oh, KariAnne, your blog always helps me expand my horizons in so many ways. 🙂

  19. These look delicious. My son loves biscuits with strawberry jam so I think he would love these. And thank you for bringing a smile and a giggle to my day. I love your blog.

  20. Copied, pasted, printed, heavy cream purchased, and pinned. Can’t wait to try this one. And we need a Haven report baby. But take you;’re time. I bet you’re pooped. Or maybe on vaca? hope so.
    Love your guts,
    The Other Marian
    PS: so excited for Saturday’s Design Ramblings with MMS!

  21. The recipe looks delicious. I cannot wait to try it!!! As for the thank you, right back at you, rock star!!! Have a wonderful day!!! 🙂

  22. You are amazing and I am adopting you for my very own! Hugs

  23. I invite you to share this wonderful mix of sweet and savory at my Thursday hop ( you can link up through Sat at midnight too) xo

  24. As soon as my strawberries are fully ripe, which should be just a few days, I’m going to try these biscuits…and that is HUGE coming from a non-baker like me! The only problem being, I’m not sure we have Lily White Flour here in Canada…at least, I’ve never seen it before…I’ll have to do some hunting! But these just look scrumptious and I love the addition of basil anytime anywhere…hehe!

    If we are Rock Stars, then *YOU* are our Beatles…always leading the pack! Your blog is my type of music, KariAnne! 🙂

  25. Upon moving to TN ten years ago, I discovered White Lily flour! Can a certain brand of flour really make a difference? You bet it can! Can’t wait to try these delectable biscuits using fresh basil and strawberries from my own garden. Thanks so much for sharing with us and kudos to Angela too!

  26. Perfect timing! Was just in Orlando for basketball with my daughter and flew back with two bags of White Lily flour. The coaches thought I was nuts but Massachusetts hasn’t heard of it yet. Will be baking this recipe soon. Thanks!

  27. Love! Will have to try this one!!❤️

  28. These biscuits looks so unusual and, um, what’s the word……..DEE-LISH!! I am a good southern girl at heart and would love to make these with White Lily Flour (it really is the best for baking), but will have to settle for regular ol’ flour since I live in the Great White North now. Maybe I can convince someone to ship some up here……

    Oh well–I plan to make these tomorrow. Been wondering what to do with all these strawberries I’ve got laying around here! Thanks for such a great post!


  29. .. wow Strawberry and Basil together …..sounds wonderful… must try these biscuits …. Thanks for the recipe…… have a good day…
    Hugs… Barb xxx

  30. KariAnne,
    Thank you so much for letting my biscuits come to visit you. I truly hope your readers enjoy them.

  31. Rowena Philbeck :

    Looks wonderful. Well, I’m back from my vacation down the coast from Texas to Florida. Had a great time and enjoyed the USS Alabama tour and great food.

  32. Hello my dear = How can I get a copy of this recipe without having to copy everything said on this page. I am so anxious to try this recipe. Betty from Ontario Canada.