Strawberry Layered Biscuit Bread
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- 1 bag of Buttermilk Biscuit Mix
- 6 tbsp butter, divided
- ½ to ¾ cup buttermilk
- 1 quart of strawberries, leaves removed and chopped
- 2 tbsp white sugar
- A splash of vanilla extract
- A splash of water
- Vanilla glaze, optional
What says spring more than fresh strawberries and warm, sweet baked goods? My newest venture into different ways to use biscuit dough has combined my love of seasonal produce and buttery biscuit dough into this Strawberry Layered Biscuit Bread. And this recipe is easy from start to finish: simply macerate strawberries with a little bit of sugar, vanilla, and water, then make our handmade biscuit dough with just three simple ingredients – buttermilk biscuit mix, butter, and buttermilk! All of these ingredients turn into the most delicious sweet and balanced bake that will be a wonderful addition to your spring brunch spreads.
Or step up your game for Mother’s Day and create something special for Mom to enjoy! The assembly of this loaf is so simple: alternate layers of dough and strawberries, stacking each on top of the other until the loaf pan is full. Once baked, this beauty will be a perfect centerpiece for breakfast-in-bed or a full family brunch on Mom’s day. Top with extra strawberries, a drizzle of the macerated strawberry juice, and a swish of vanilla glaze for just that right amount of sweetness. And if you’re craving a little pop of color, you can add some chopped mint leaves to the top, too!
Instructions:
- Combine chopped strawberries, brown sugar, white sugar, and a splash of vanilla extract in a small bowl or container. Set aside in the fridge and let sit for at least one hour before making the biscuit bread to allow for strawberries to macerate.
- Preheat the oven to 400ºF. Generously butter a 9” x 5” loaf pan around the sides and bottom with 2 tbsp butter. Line with parchment paper for easy removal after baking.
- Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
- Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
- Once dough has chilled for a few minutes, remove from the fridge and transfer the parchment and dough to your work surface. Cut the large rectangle of dough into small squares, about the size of the side of your loaf pan.
- Now with your dough piece cut, begin to layer the bread. For ease of stacking, prop your loaf pan up vertically from one of the shorter sides. I used a small bowl underneath mine. To layer the bread, place one square of dough on the bottom of the vertical pan; add a scoop of macerated strawberries before layering another piece of dough. Repeat the steps, alternating between biscuit dough and strawberries until the loaf pan is full.
- Turn the pan back onto its bottom and bake for 30-35 minutes or until biscuit dough is fully baked through. To check if the loaf is full baked, stick a toothpick or a knife into the center to the bottom of the pan. If the toothpick/knife comes out clean, the loaf is fully baked.
- Carefully remove the loaf once fully baked using the overhanging parchment paper. Top with any remaining macerated strawberries and juice, plus an optional drizzle of vanilla glaze. Enjoy!
