Set your oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper. This will keep your biscuits from sticking and make cleanup easier.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This creates the foundation for your biscuit dough and ensures even rising.

Pour the melted unsalted butter into the dry ingredients, reserving about 2 tablespoons for later. Then add the buttermilk (or milk) and gently stir with a wooden spoon or spatula until the dough just starts to come together. Avoid overmixing to keep your biscuits tender and flaky.

Carefully fold in the chopped fresh strawberries, distributing them evenly without smashing. This keeps the dough from becoming too wet while ensuring each biscuit has a juicy burst of flavor.

Using a spoon or cookie scoop, drop generous spoonfuls of dough into your prepared baking dish. Space them slightly apart to allow room for rising and spreading.

Drizzle the reserved melted butter over the tops of the biscuit dough. This “butter swim” step is what gives these biscuits their signature moistness and golden crust.

Place the dish in the oven and bake for 18–22 minutes or until the biscuits are golden brown on top and cooked through. You’ll know they’re ready when they’re puffed up and smell irresistible.

Let the biscuits cool for a few minutes before serving so they set slightly but are still warm enough to enjoy that buttery melt.