When spring produce starts to pop up at the farmers market, it makes me MUCH EXCITE. And then my brain starts doing the thing where it tries to think of every possible way to use it all. And so allow me to present: These Strawberry Drop Biscuits, my first strawberry offering of spring 2021.
strawberry drop biscuits are so simple and so, so spring-y
Here in the Bay Area, we are lucky (I’m talking LUCKY) with our produce. Farmers markets are year round, and spring produce seems to pop up incredibly early. As a transplant from the east coast, where winter was long and in-season produce had a much shorter window, I take full advantage. Read: I buy too much of everything.
Strawberries are always one of the first signs of spring, so naturally I extra over do it with those. For example:
- easy giant strawberry shortcake
- Dutch baby with strawberries & cream
- strawberry pie
- strawberry oatmeal bars
- summer strawberry salad
- cherry berry sangria
- strawberry margaritas, 2 ways
- strawberry salsa
- strawberry chocolate chip muffins
I think that’s all of them. Do I need another strawberry recipe on this site? You bet your tuchus I do. And since strawberry season just started here, this probably won’t be the last strawberry recipe of the year, either.
These strawberry drop biscuits are ridiculously easy to make, here’s the recap:
- Whisk together a few dry ingredients.
- Grate in the cold butter using a box grater and mix it in with your hands.
- Whisk eggs and honey in the same bowl and fork-mix in the dry ingredients.
- Fold in the strawberries.
- Drop onto a baking sheet and bake.
- Optional: Drizzle on a simple two ingredient glaze once they’re cool.
I made 8 large-ish biscuits, but you can absolutely make them smaller if you wish. Just keep an eye on them while they’re baking so they don’t get overdone. And they will spread a bit, so give them a bit of space on your baking sheet.
Add these to your Mother’s Day spread, or bring them on a picnic, or just make a batch to have a simple grab and go breakfast at the ready. I like them best the day they’re made, but popping them in the oven for a few minutes refreshes them nicely.
Don’t toss those strawberry tops! My favorite tip I learned from my friend Alison of Ends & Stems: toss them in a jar and cover with a mild vinegar like white wine or champagne vinegar. Leave on the counter for 5 days and strain out the strawberry tops. Now you have strawberry infused vinegar, and you did a little something to reduce food waste.
PrintSuper Simple Strawberry Drop Biscuits
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits
- Category: breakfast, snacks
- Method: bake
Ingredients
- 2 1/2 cups almond flour
- 3/4 cup tapioca starch (or arrowroot starch)
- zest of one lemon, plus more for garnish, optional
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons cold butter (or ghee or vegan butter)
- 2 eggs
- 3 tablespoons honey
- 1 heaping cup diced strawberries (about 8 ounces / 1 pint)
For the glaze (optional) whisk together:
- 1/2 cup confectioners sugar, sifted
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl, whisk together the almond flour, tapioca starch, lemon zest, salt, and baking soda.
- Using a box grater, grate the butter into the dry ingredients and then mix with your hands to get it the consistency of breadcrumbs.
- Push the mixture to the outside of the bowl, making a well in the center. Drop in the eggs and honey and whisk until combined.
- Using a fork, gently mix in the dry ingredients until just combined into a shaggy dough, Fold in the strawberries.
- Drop onto the prepared baking sheet using a large spoon, spacing them out so there’s a bit of room around each one (they will spread)
- Bake for 20-22 minutes, or until golden brown. Allow to cool before drizzling with icing and/or lemon zest, if desired.
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Liz says
When I get some strawberries I’ll give this a try, but I’ll make it in two half batches, one with an egg and the other with Bob Red Mill egg replacer. I’ll let you know how it goes. I’ve made your ginger scones multiple times and I love those, so we will give this spring recipe a go!
Susan says
These sound delicious. I’m avoiding nuts. Would rice or cassava flour work instead of almond flour?
zenbelly says
Hi Susan!
All those flours act totally differently, so they don’t really work 1:1. When you can’t have the flour in the recipe, I always recommend finding a recipe that works instead of trying to swap flours (since they’re expensive!) I have a scone recipe that is nut-free – you could take out the flavorings in that recipe and add in the berries and lemon. Hope that helps!
Carolyn says
Oh my goodness these are so good!! I just made them today and they turned out perfect! They are sooooo easy to make and in just one bowl! I was so freakin excited that I had all of the ingredients on hand!! Going to make homemade whipped cream and make strawberry shortcakes for dessert If they last that long lol. I will definitely be making these again.
Mary says
Insanely good. Bought my first basket of strawberries yesterday and took these out of the oven an hour later. Perfect texture, oodles of fruit balanced with lemon zest.
Harriet says
Easy and terrific!!
Katie Ferley says
You are a fruit GODDESS. I knew this would be a great recipe because all of your fruit recipes are, but this exceeded my (already high) expectations! This is my favorite dessert that I’ve eaten in awhile, I am absolutely obsessed!
Allison says
This recipe has become one of my favorite ways to use strawberries! I made them a few weeks ago when we had family spending the night. The recipe was so quick and easy to whip up in the morning to have with brunch and everyone raved at how good they were, especially with the touch of lemon. Already dreaming about making another batch.
Deborah says
Can you make this with another flour besides almond?
zenbelly says
Sure! But I have no idea who they’ll turn out because almond flour is the flour I used and know works.
Phyllis says
These Strawberry Drop Biscuits are Wonderful. I made them last week and will make them again tomorrow night for guests. As I am egg intolerant, I substituted flax seed eggs. It worked well and again, tasted wonderful. Thank you Simone!