Strawberry Drop Biscuits Recipe (2024)

Subbed in full-fat yogurt for the heavy cream (didn't have any) and whole milk for the water. Added fresh and dried orange peel and dried cranberries in place of the strawberries. Dusted with turbinado sugar (aka Sugar in the Raw) before going into the oven. Baked 15 minutes on the dot. Perfect and so easy.

What if I don't have heavy cream? Will milk work?

This was a great recipe. I doubled it. I ended up pulsing the flour mixture and butter in my food processor, then sticking that in the freezer for a few minutes to make sure it all stayed cold. I used an ice cream scoop to make sure each portion was about the same size. I will definitely use this recipe again!

Buttermilk sub for cream. Whole milk for water. Buttermilk topped with a sprinkle of light brown sugarVanilla and lemon zest icing

Can I substitute anything for the heavy cream?

I used non-fat Greek yogurt for the cream and fat-free milk for the water and in the icing with no problems. These are quite large and I think you can make them half the size and get a dozen.

These are outstandingly good, a delicate cross between a biscuit and a scone. I followed the recipe exactly, except that I almost doubled the fruit. It was a good decision that meant there was fruit in nearly every bite. I applaud the NYT's decision to list most measurements by weight. I skipped the measuring cups by placing the mixing bowl on the scale and adding ingredients directly to the bowl, zeroing the scale between ingredients. So easy!!

To sub milk for heavy cream... Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 ml) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you’re using low-fat milk.

I found helpful notes from people who actually made the recipe, and substituted milk for water just because I think there is always something else better than water. Other than that followed the recipe as written. Raspberries were my fruit. These were wonderful! And,...this may be gilding the lilly but I am saving two to make a shortcake for dessert tonight. I see no reason why they would not be anything less than stellar in a dessert.

These are so great. Make sure ingredient is cold the whole time until it goes into the oven for best results. Once I mix in the butter I put it in the fridge for 10 minutes. Once they are on the sheep pan, fridge for another 10 minutes. This keeps the butter firm which means airyer flakier biscuits. I add lemon zest and a little fresh vanilla bean to the icing and some flaky sea salt once iced to put these over the top.

These were so easy to whip up for breakfast. They turned out light and fluffy, and mine was filled with blueberries. Move over scones, there's a new fruit-filled breakfast treat in town.

Can these be made ahead a served a day or two later?

I bet this is really good and I am going to try it BUT ,.... Water is an ingredient! And it should be listed in the ingredients!! You only find out how much water to add by reading the instructions. These kinds of recipes always frustrate me as once I get used to the recipe I will only look at the list of ingredients and I could possibly miss out adding that fourth of a cup of water that is required along with 4 of the 6 tablespoons of cream.

I used 1/2 and 1/2 and the texture is fabulous. I put blueberries in the "biscuits." I also added grated lemon peel in the icing and one squeeze of lemon. Set it off perfectly. These are so good I am giving them to a friend because if they stay in the house I will eat them all!

This recipe handily accommodates using 200 g chopped strawberries instead of 100 g, and you won't regret making that change! Just adjust the volume of water down slightly because of the addl. moisture the extra berries introduce. I subbed buttermilk for whole milk without a problem. Suggestion c/o Cook's Illustrated: freeze the butter ahead of time and grate it into the flour mixture with a cheese grater. Minimizes the risk of overworking the dough! (Wouldn't hurt to pre-freeze the grater, too.)

I just made this and substituted blueberries for strawberries (because that's what I had), and they came out of the oven completely flattened. What went wrong? Is it because blueberries have more water content than strawberries? I baked them for a little bit longer, and they turned out more brown but still soggy in the middle.

Linda loved them!

Milk and yoghurt for heavy cream. Less sugar.

Yoghurt and milk for sour cream. Less sugar.

6 TB cream is divided three ways.

Loved these! The biscuits had a tender crumb, and the strawberries were a nice addition. They’ll be part of our regular rotation.

Delicious! The bits of warm strawberry were just heavenly. Really tender biscuits. Glaze needed a lot more cream to be "drizzlable" (double?), but we got there. I doubled the recipe, and had to extend baking time by almost 10 min. These were my first drop biscuits (I've done the cut-out type), so was surprised it wasn't 'coming together' into a single cohesive dough. That's fine! Gently and approximately mound them, and they'll bake together.

Double strawberries, add slightly less water to counteract. Add lemon zest to icing. Freeze butter and grate into dry mix. Stick dough in fridge before putting on cookie sheet. Make half the size and get twice as many. Stick sheet in fridge again before putting in oven.

Made these with blueberries and they were a big family hit. Not too sweet, lovely flavor and easy to make! They disappeared quickly!

Used blueberries and added lemon juice to icing. Perfect

I doubled the quantity and ingredients but I feel like the end result has too much baking powder bc there is a taste that I can't explain. could also be the fact that I added some vanilla. does anyone else have experience on doubling?

Does anybody have experience freezing these after baking? Do they hold up well in the freezer?

Absolutely love these! The minimal effort tastes like a way more difficult recipe! I use our cuisinart to make these. Sometimes I skip the berries and pile on the jam instead. I also usually make the day ahead and leave in the fridge overnight. Makes me feel like I’m eating out in the morning when they simply just come right out of the oven. Really delicious.

Make sure they are cold before baking! Otherwise they will turn out flat. Incredibly delicious though.

4 tsps of baking powder? In our case that was far too much, leaving a strong aftertaste.