Prep the Strawberries: In a small bowl, toss the chopped strawberries with the sugar. Set aside while you prepare the dough. The sugar will draw out the natural juices, creating a light syrup that adds sweetness and moisture to the biscuits.
Mix the Dry Ingredients: In a large mixing bowl, add the self-rising flour. Using a box grater or pastry cutter, shred or cut in the cold butter until the mixture resembles coarse crumbs with small bits of butter throughout. This step ensures flaky, tender biscuits once baked.
Add the Milk: Pour in 1 cup of milk and stir gently until the dough just starts to come together. If it feels too dry, add up to another ½ cup of milk, a little at a time. Be careful not to overmix — this can make the biscuits tough instead of soft and fluffy.
Incorporate the Strawberries: Add the strawberries along with their juices to the dough. Use a spatula or your hands to fold them in gently, mixing just until combined. The dough should be slightly sticky but manageable.
Shape the Dough: Turn the dough out onto a lightly floured surface. Sprinkle a bit more flour on top and gently knead a few times — about 3 to 4 turns — to bring the dough together. Roll or pat the dough evenly to about ¾-inch thickness.
Cut the Biscuits: Use a floured biscuit cutter or the rim of a glass to cut out biscuits. Press straight down without twisting to help them rise evenly. Gather any scraps, gently press them together, and cut additional biscuits.
Bake: Place the biscuits on a parchment-lined sheet pan, spacing them slightly apart for crisp edges or close together for softer sides. Bake in a preheated 450°F (230°C) oven for 12–15 minutes, or until golden brown on top and cooked through.
