Recipe courtesy of Nicole Routhier
Save Recipe Print
6 to 8 biscuits




Preheat oven to 400 degrees F.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.

Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.

Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.

In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.



Recipe courtesy of Ree Drummond

Southern Biscuits

Recipe courtesy of Alton Brown

Buttermilk Biscuits

Recipe courtesy of Bobby Flay

Soda-Bread Biscuits

Recipe courtesy of Food Network Kitchen

Strawberry Shortcake

Recipe courtesy of Mary Nolan

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Strawberry Tarts

Recipe courtesy of Ina Garten

Grapevine Kentucky Buttermilk Biscuits

Recipe courtesy of Jeff Mauro

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories