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.

Seriously.

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.

Enjoy.

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
strawberry biscuits recipe
Instructions:
    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.
strawberry basil biscuits recipe

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. 🙂

Comments

  1. Image for Marisa Franca @ All Our Way Marisa Franca @ All Our Way

    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. Image for Wendy from OldLakeGeorge.com Wendy from OldLakeGeorge.com

    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. :)

  3. Image for Emily Emily

    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!

  4. Image for Cindy Cindy

    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

  5. Image for Jerry Stocks 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.

  6. Image for Debbie Debbie

    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!

  7. Image for angie angie

    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!

  8. Image for Mimi Mimi

    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. :-)

  9. Image for Becky Becky

    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.

  10. Image for Marian@Gathering Branches Marian@Gathering Branches

    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!

  11. Image for Susan Susan

    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! :)

  12. Image for Norma Jean Norma Jean

    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!

  13. Image for Alice Alice

    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!

  14. Image for Lori T. Lori T.

    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! Lori 1765farm.com

  15. Image for Rowena Philbeck 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.

  16. Image for Betty Baker Betty Baker

    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.

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