Description
These Strawberry Rhubarb Drop Biscuits combine the tangy flavor of rhubarb with sweet strawberries in a flaky, biscuit-like texture. They’re easy to make, requiring no rolling or cutting, and perfect for any occasion like brunch or a snack. With a touch of lemon icing or whipped cream, they’re a delightful treat that’s both simple and delicious.
Ingredients
Ingredients:
Fruit Mixture:
- 1 1/4 cups cubed rhubarb
- 1 1/4 cups cubed strawberries
- 2 tablespoons white sugar
Dough:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) frozen unsalted butter
- 1/4 cup white sugar
- 2 tablespoons reserved fruit syrup
- 3/4 cup cold buttermilk
Optional Egg Wash:
- 1 large egg
- 2 teaspoons water
Optional Lemon Icing Drizzle:
- 1/3 cup powdered sugar
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice (plus more as needed)
Instructions
Instructions:
- Prepare the Fruit: Combine cubed rhubarb, strawberries, and 2 tablespoons of sugar. Toss to mix, cover, and refrigerate for 1 to 2 hours.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Drain Fruit: Drain the macerated fruit, reserving the syrup.
- Incorporate Butter: Grate frozen butter into the flour mixture and mix gently with a fork.
- Combine Ingredients: Add sugar and the drained fruit to the flour mixture. Toss gently to combine.
- Form Dough: Add reserved fruit syrup and cold buttermilk to the mixture. Stir until just combined. Adjust dough with more buttermilk if dry or flour if too wet.
- Preheat Oven: Heat oven to 450°F (230°C) and line a baking sheet with parchment or a silicone mat.
- Shape Biscuits: Spoon dough portions onto the baking sheet, leaving space between them.
- Apply Egg Wash (Optional): Whisk egg and water, and brush over biscuit tops.
- Bake: Bake for 25 minutes or until golden brown.
- Cool: Transfer biscuits to a wire rack to cool.
- Prepare Lemon Icing (Optional): Mix powdered sugar, lemon zest, and lemon juice to drizzle over cooled biscuits.
Notes
- Feel free to experiment with other fruits like blueberries, blackberries, or peaches.
- To make it vegan, replace buttermilk with plant-based milk and vegan butter, and omit the egg wash.
- For a healthier option, try substituting half or all of the all-purpose flour with whole wheat flour.
- Prep Time: 20 minutes
- Refrigeration Time: 1 to 2 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American