Strawberry breakfast biscuits

Strawberry breakfast biscuits: not too sweet, with a scone-like texture, and super easy to make. Try them in strawberry shortcake, too.

Lest you think it's all savory crockpot dinners around Casa de Ninj all the time, I'd like to introduce you to my new favorite baked good: strawberry breakfast biscuits.

(Not that you can't eat them any time of the day that you please. Or multiple times during the day. Trust me, we have.)

Regular readers and makers of my recipes will not be surprised to hear that these are a not-so-sweet biscuit -- not nearly as sweet as a pastry or muffin, with a slightly scone-like texture.

They really let the flavor of fresh, seasonal strawberries shine.

And, of course, they are super easy to make, because that's how I roll -- no mixer, no rolling, no lightly-floured work surface, no biscuit cutters.

I know, right? These beauties are easy-peasy, free-form drop biscuits, loaded with gorgeous, sweet strawberries and light on sugar. The recipe as written makes 12 large biscuits, each about the size of my palm. They're ideal either during the week as a grab-and-go breakfast to eat on the way to work or on the weekend, when you can take more time to enjoy them with a smear of butter and a nice cup of tea.

I have this idea, too, that they would be the perfect biscuit for strawberry shortcake. Nom nom nom.

Are you as excited about strawberry season as I am? What's your favorite way to bake with these beautiful berries? Leave a comment: The Ninj wants to know.

Strawberry Breakfast Biscuits

(inspired by Food and Wine)

Ingredients:
2 1/2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons cold butter, cut into small cubes
1 5-6 ounce container plain Greek yogurt
1 egg
1/4 cup skim milk
1/4 teaspoon vanilla
1 cup diced fresh strawberries

Directions:
Preheat the oven to 350 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using your hands (don't waste your time with the pathetic "two knives" technique), cut the butter into the dry mixture until only very small pieces remain and the texture is like coarse sand. In another small bowl, whisk together the yogurt, egg, milk and vanilla, then add it to the dry mixture, stirring until a dough is formed. Carefully fold in the strawberries.

Drop the dough by spoonfuls into 12 mounds on two baking sheets lined with parchment paper. Bake one sheet at a time for about 20 minutes or until golden. (Note: If you put both sheets in the oven at the same time, be sure to switch their racks and the directions of the pans midway to ensure even baking.) Cool on a wire rack.

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