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.Print
- 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
- 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.
Keywords: strawberry drop biscuits
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