---
title: Artisan Strawberry Flaky Biscuits
author: Bryan Ford (Artisan Bryan)
servings: 6
prep_time: 25m
cook_time: 25m
tags:
  - breakfast
  - baking
  - biscuits
  - strawberries
  - flaky
source: Artisan Bryan
---

Cut cold @unsalted butter{250%g} into small 1/2-inch cubes and place in the freezer for ~freeze{15%minutes} until rock-hard.

In a #large bowl{}, sift together @all-purpose flour{400%g}, @baking powder{20%g}, @granulated sugar{10%g}, and @fine sea salt{7%g}.

Add frozen butter cubes to the flour. Use a #pastry cutter{} or fingertips to cut butter into flour until pea-sized flaky butter pockets form.

In a blender, puree whole @strawberries{6} with cold @buttermilk{285%g}.

Pour strawberry buttermilk into flour mixture, add finely diced @strawberries{125%g}, and fold gently just until dough comes together.

Turn out onto a floured surface and pat into a rectangle. Cut dough in half, stack pieces on top of each other, and roll out. Fold into thirds like a letter. Repeat rolling, stacking, and folding 4 times to create dozens of flaky laminated layers.

Roll dough into a 6x8-inch rectangle (about 1-inch thick) and cut into 6 large rectangular biscuits with a sharp #bench knife{}.

Place biscuits on a parchment-lined baking sheet and freeze for ~chill{30%minutes} (or overnight).

Preheat oven to 450°F (230°C). Brush tops of chilled biscuits with an @egg wash{1%egg} and sprinkle with coarse sugar.

Bake from frozen at 450°F for ~bake{20%to 25%minutes} until puffed, flaky, and golden brown.\n