These Homemade Biscuits are made for Strawberry Shortcake. They’re buttery, tall, and just tender enough to soak up all that sweet strawberry juice without falling apart.

Strawberry Shortcake Biscuits

If you’re used to shortcakes made with sponge or store-bought cakes, this version is a serious upgrade. The biscuit base adds a rich, slightly savory note that balances perfectly with the sweetness of the berries and cream. Whether you’re layering them high or keeping it simple, these are the kind of biscuits that hold up and make the whole dessert better.

You’ll get those classic biscuit layers by keeping your butter cold and working it into the flour just right. The buttermilk powder adds a bit of tang and gives the dough that unmistakable biscuit flavor.

Once you’ve baked them, just split them open and pile on fresh strawberries, whipped cream, and a spoonful of syrupy strawberry sauce. You don’t need much else. These biscuits do the heavy lifting.

They’re easy to make and freeze well too. So if you want to prep ahead, bake now and save a few for the next round of shortcakes later in the week.

Why You’ll Love This Dish

• Built For Shortcake – Strong enough to hold fruit and cream without getting soggy.
• Flaky And Buttery – Cold butter and gentle mixing make perfect layers.
• Simple Ingredients – No weird extras. Just pantry basics that work.
• Make Ahead Friendly – Bake, cool, and store or freeze until you’re ready to serve.
• Versatile Base – Great for shortcakes, but also solid as a savory biscuit.

Make our Strawberry Sauce!

Recipe Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• All-Purpose Flour – Standard flour with the right protein level for biscuit texture.
• Sugar – A small amount adds balance and rounds out the flavor.
• Baking Powder – Gives the biscuits their rise. Make sure it’s fresh.
• SACO Buttermilk Powder – Adds tang and biscuit flavor. Use real buttermilk if you prefer.
• Butter (Cubed) – Cold and unsalted. Essential for flakiness.
• Milk – Hydrates the dough and activates the leavening. Use whole milk if possible.

You can also make this with Pound Cake!

How To Make This Recipe

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

I think the key to a good biscuit is a light hand. You don’t want to overmix the dough, or it’ll be tough.

1. Preheat Your Oven – Set it to 400°F and line a baking sheet with parchment paper.
2. Mix Dry Ingredients – Sift together flour, sugar, baking powder, and buttermilk powder in a large bowl.

3. Cut In Butter – Use a pastry cutter or your hands to work in the butter until the mix looks like coarse crumbs.

4. Add Milk And Stir – Slowly pour in the milk and stir gently just until the dough comes together.
5. Shape And Bake – Pat the dough into a 1-inch thick round on a floured surface. Cut with a biscuit cutter and place on the sheet. Bake for 15 minutes or until golden brown.

Serve after a big Double-Smoked Ham!

Recipe FAQ

Serve after a big Traeger Grilled Porterhouse!

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