2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter, frozen
1 cup buttermilk
1 cup fresh strawberries
Glaze:
1 cup Powdered sugar
4 tbsp milk or heavy cream
(May need more depending on desired consistency)
Preheat oven to 425 degrees. Grease 10 inch cast iron skillet.
In a bowl, mix flour, sugar, salt, baking soda and baking powder. Grate frozen butter into flour mixture and with your hands or a pastry cutter or a fork cut butter into flour until your butter clumps are about the size of a pea.
Make a well in the center of your mixture and add the buttermilk and strawberries. Mix with your hands until mostly incorporated. Dump into a flour surface.
Form into a 10 inch rectangle. Fold dough in half and pat into a larger rectangle and fold in half again repeatedly, about 4 times. You want your dough about 1 inch thick.
Using a 2.5 inch cutter, (I use a heart shaped cookie cutter) careful not to twist the cutter (this will make your biscuits not get tall and fluffy!) Makes about 8 biscuits. Place biscuits in cast iron skillet, touching. Bake 15-20 minutes.
Make glaze by adding milk to powdered sugar and stirring until lumps are gone! Glaze the top of your biscuits!