Strawberry Season Is Here!

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Strawberry Season is here! 

Henderson County is home to some amazing strawberry growers and this year our friends over at North River Farms gifted us with 9 gallons of strawberries! I have been busy turning some of those delicious red berries into goodies for our office to enjoy. Over the next week, I will be sharing some great ways to prepare strawberries for enjoying now and how to store them to last for months to come! 

Thank you to North River Farms!

The first recipe I wanted to share was one from NYT Cooking, that I have modified slightly. 

Strawberry Drop Biscuits 

Yield: 6 biscuits


  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • 6 tablespoons cold salted butter, cut into ½-inch cubes
  • 1 cup strawberries, cut into small ¼-inch or ½-inch pieces (about ⅔ cup/100 grams)
  • 5 tablespoons heavy cream, plus more if needed 


  • Step 1
    Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
  • Step 2
    Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  • Step 3
    Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and ¼ cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  • Step 4
    Drop 6 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1½ inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes. 

Brynna opted for some strawberry jam on top!

Some of our staff chose to make these a sweet treat and added some strawberry jam on top while others ate them for breakfast alongside greek yogurt. However you choose to eat them, these biscuits are delicious! Enjoy!

You can use the strawberry ends to impress your guests with your plate presentation! Then you can feed them to your compost.