Next, grate the cold butter or cut it into tiny pieces. Use a pastry cutter or fork to combine it with the flour mixture.
1/2 cup butter
Combine the buttermilk and milk in a measuring cup. Pour 3/4 cup into the flour mixture. Stir until a dough forms. If it is too dry add enough of the remaining milk to make it form a dough.
3/4 cup buttermilk, 1/4 cup milk
Stir in 4 tablespoons of strawberry preserves.
4 tablespoons strawberry preserves
Sprinkle a cutting board with flour and add the dough. Gently roll it out or pat it down until it is about 1/2 inch thick.
Use a 2 inch biscuit cutter or cookie cutter to make the biscuits, being careful to press down without twisting. Place the biscuits on the prepared baking sheet.
Make an egg wash by combining an egg with 1 tablespoon of water. Brush the mixture over the biscuits.
1 egg, 1 tablespoon water
Bake in the preheated oven for 14-16 minutes, rotating the pan halfway through the cooking time so the biscuits bake evenly. The biscuits will be golden brown when done.
In a small bowl, mix the powdered sugar with the heavy cream. Stir until no lumps remain.
1/2 cup powdered sugar, 2-3 tablespoons heavy cream
Drizzle the glaze on the hot strawberry biscuits.
Notes
For a flaky biscuit make sure the butter is COLD. For an even flakier biscuit, try using frozen butter and grate it into the flour mixture.
If you don't have buttermilk add a teaspoon of vinegar to regular milk. Let it sit for a few minutes before using.
Do not twist the biscuit cutter after cutting. Press straight down and back up. If the cutter is sticky from the strawberry preserves coat it in flour.
If you don't have a biscuit cutter use a cookie cutter or a drinking glass instead.
It is tempting to add more preserves, but don't! If you add extra the dough might be too wet and will not cook completely.
Why stop at strawberry? Try blueberry preserves or apricot preserves and make your own flavors of biscuits.