When spring produce appears at the farmers market, I get really excited. My mind immediately starts brainstorming every possible way to use it, and that’s how these Strawberry Drop Biscuits came to be — my first strawberry recipe of spring 2021.
Strawberry drop biscuits: simple and full of spring flavor
Living in the Bay Area means access to fresh produce almost year-round, and spring berries show up earlier than I expected when I moved from the East Coast. I often buy too many things at once — especially strawberries — and then find creative ways to use them.
Strawberries are one of the earliest signs of spring, and I tend to go all-in. A few strawberry ideas I love include:
- Easy giant strawberry shortcake
- Dutch baby with strawberries & cream
- Strawberry pie with a shortbread crust
- Strawberry oatmeal bars
- Summer strawberry salad
- Cherry berry sangria
- Strawberry margaritas, two ways
- Strawberry salsa
- Strawberry chocolate chip muffins
Do I need another strawberry recipe? Absolutely. And since the season has just begun here, these drop biscuits probably won’t be the last strawberry recipe this year.
Why these biscuits are so easy — a quick overview
The method is straightforward:
- Whisk the dry ingredients together.
- Grate cold butter into the dry mix and rub it in with your hands until it resembles coarse crumbs.
- Whisk the eggs and honey, then combine with the dry mix using a fork until a shaggy dough forms.
- Fold in diced strawberries.
- Drop spoonfuls onto a baking sheet and bake until golden.
- Optional: once cooled, drizzle a simple glaze of powdered sugar and lemon juice.
This batch made eight larger biscuits, but you can make smaller ones if you prefer — just shorten the baking time slightly and watch closely so they don’t overbake. The biscuits will spread a bit, so leave space between them on the baking sheet.
These are perfect for a Mother’s Day brunch, a picnic, or a simple grab-and-go breakfast. They’re best the day they’re made, though reheating for a few minutes in the oven refreshes them nicely.
Don’t toss strawberry tops — here’s an easy tip: put the tops in a jar, cover them with a mild vinegar like white wine or champagne vinegar, leave on the counter for about five days, then strain. You’ll have a light strawberry-infused vinegar and reduce food waste at the same time.
Super Simple Strawberry Drop Biscuits
5 Stars
5 from 6 reviews
- Author: zenbelly
- 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 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca starch, lemon zest, salt, and baking soda.
- Grate the cold butter into the dry ingredients with a box grater, then rub it in with your hands until the mixture resembles coarse breadcrumbs.
- Push the dry mixture to the sides of the bowl to make a well. Add the eggs and honey to the center and whisk to combine.
- Use a fork to gently fold the dry ingredients into the egg mixture until you have a shaggy dough. Fold in the diced strawberries.
- Drop large spoonfuls of dough onto the prepared baking sheet, spacing them so they have room to spread.
- Bake 20–22 minutes, or until golden brown. Let cool before optionally drizzling with the glaze and sprinkling extra lemon zest.
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