These strawberry rhubarb drop biscuits are a delightful treat combining the sweet and tangy flavors of strawberries and rhubarb with a tender, biscuit-like texture. They are simple to make and perfect for any occasion, whether it's brunch or a sweet snack. With minimal effort, you can enjoy these flaky, flavorful biscuits right from the oven.

Why You’ll Love This Recipe

Simplicity: Drop biscuits are easy to make and require no rolling or cutting, making them a hassle-free option for busy days.
Perfect Texture: The combination of frozen grated butter and cold buttermilk results in light, fluffy biscuits.
Flavor Combination: The mix of sweet strawberries and tart rhubarb offers a perfect balance of flavors that complement each other wonderfully.
Versatile: These biscuits can be served plain, drizzled with lemon icing, or enjoyed with a dollop of whipped cream for extra indulgence.

Ingredients

Fruit Mixture:

1 ¼ cups cubed rhubarb
1 ¼ cups cubed strawberries
2 tablespoons white sugar

Dough:

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
½ cup (1 stick) frozen unsalted butter
¼ cup white sugar
2 tablespoons reserved fruit syrup
¾ cup cold buttermilk

Optional Egg Wash:

1 large egg
2 teaspoons water

Optional Lemon Icing Drizzle:

⅓ cup powdered sugar
1 teaspoon finely grated lemon zest
2 teaspoons lemon juice, plus more as needed

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Fruit: In a bowl, combine the cubed rhubarb and strawberries with 2 tablespoons of sugar. Toss to mix, cover, and refrigerate for 1 to 2 hours to allow the fruit to macerate.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Drain Fruit: After maceration, drain the fruit mixture in a strainer set over a bowl, reserving the resulting syrup.
Incorporate Butter: Grate the frozen butter into the flour mixture. Using a fork, gently mix to coat the butter with flour.
Combine Ingredients: Add the ¼ cup of sugar and the drained fruit to the flour-butter mixture. Toss gently to combine.
Form Dough: Pour the reserved 2 tablespoons of fruit syrup and the cold buttermilk over the mixture. Stir with a fork until just combined. If the dough is too dry, add a bit more buttermilk; if too wet, sprinkle in some flour.
Preheat Oven: Heat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
Shape Biscuits: Using a spoon or ice cream scoop, place portions of the dough onto the prepared baking sheet, leaving space between them.
Apply Egg Wash (Optional): In a small bowl, whisk together the egg and water. Brush this mixture over the tops of the biscuits.
Bake: Place the baking sheet in the oven and bake for about 25 minutes, or until the biscuits are golden brown.
Cool: Remove from the oven and transfer the biscuits to a wire rack to cool completely.
Prepare Lemon Icing (Optional): In a small bowl, mix together the powdered sugar, lemon zest, and lemon juice. Adjust consistency with more lemon juice if needed. Drizzle over cooled biscuits before serving.

Servings and Timing

Servings: This recipe yields 8 to 10 biscuits.
Preparation Time: 20 minutes
Refrigeration Time: 1 to 2 hours for fruit maceration
Cooking Time: 25 minutes
Total Time: Approximately 1 hour and 45 minutes

Variations

Fruit Choices: While strawberry and rhubarb are a classic combination, you can experiment with other fruits like blueberries, blackberries, or peaches. Adjust sugar quantities based on the sweetness of the chosen fruits.
Vegan Option: Replace the buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar. Use vegan butter substitutes and omit the egg wash or use a plant-based alternative.
Whole Wheat Version: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.

Storage/Reheating

Storage: Keep cooled biscuits in an airtight container at room temperature for up to 3 days.
Freezing: Unbaked biscuits can be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Reheating: Warm biscuits in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

FAQs

How do I prevent my biscuits from being too dense?

To avoid dense biscuits, handle the dough as little as possible. Overmixing can lead to tough biscuits, so mix until just combined.

Can I make these biscuits without buttermilk?

Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar to replicate the acidity of buttermilk.

How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and have risen significantly. You can also insert a toothpick in the center; it should come out clean.

Can I use frozen fruit instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Just be sure to thaw and drain them well to avoid excess moisture in the dough.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. When ready to bake, scoop the dough onto the baking sheet and bake as directed.

How do I get my biscuits to be extra flaky?

Make sure your butter is cold, and avoid overworking the dough. The cold butter will create layers as the biscuits bake, giving them that flaky texture.

Can I add other spices to the biscuits?

You can add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor that complements the fruit.

What should I serve these biscuits with?

These biscuits are delicious on their own, but you can serve them with clotted cream, jam, or whipped butter for extra indulgence.

How do I store leftover biscuits?

Store any leftover biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.

Can I freeze the dough before baking?

Yes, you can freeze the dough. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Conclusion

These strawberry rhubarb drop biscuits are a perfect combination of ease, flavor, and texture. Whether you’re serving them for breakfast, as a snack, or at a special gathering, they are sure to impress. With their delicate balance of sweet strawberries and tart rhubarb, along with a light and flaky texture, they’re a delightful treat you’ll want to make again and again.