Strawberry Rhubarb Drop Biscuits Recipe

Whether theyre plain or bejeweled with pieces of strawberry and rhubarb, drop biscuits are the easiest type of biscuits to make and feature a wonderfully tender, moist texture. So, whats the catch? Theyre not really biscuits. Or, at least theyre not like the classic, flaky, southern-style biscuits that most of us imagine when we think of biscuits. These are much more scone-like, which isnt an issue, unless you want an actual biscuit. But, these are easy to make, impressive to look at, and delicious to eat. Here are some notes from the chef:

Pantry staples: Self-rising flour would be ideal here, but regular flour and baking powder work just as well, giving almost identical results.

Fruity flavors: While other fruits could be used, the combination of strawberries and rhubarb is unbeatable, especially after macerating them.

Worthy of celebration: These would be a perfect addition to your Mothers Day brunch, or simply a wonderful treat for any day of the week.

So, whether you make these for a special occasion or as a quick weekday treat, I really hope you give them a try. Enjoy!

Ingredients

This recipe yields 10 servings.

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

Egg Wash (optional):

• 1 large egg (optional)
• 2 teaspoons water (optional)

Lemon Icing Drizzle (optional):

• 1/3 cup packed powdered sugar
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice, plus more as needed

Directions

1. Cut the rhubarb ribs in half lengthwise and slice into 1/4-inch pieces. Place in a bowl. Add cubed strawberries and 2 tablespoons of sugar. Toss to combine, cover, and refrigerate for 1 to 2 hours to allow the fruit to macerate.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Drain the fruit in a strainer set over a bowl to catch the syrup. Reserve the syrup for later use.
4. Grate the frozen butter into the flour mixture, stirring with a fork several times to coat the butter pieces with flour.
5. Add 1/4 cup sugar and the drained fruit to the flour mixture. Stir gently with a fork until the fruit is coated with flour.
6. Pour in 2 tablespoons of the reserved fruit syrup and the buttermilk. Stir just until the dough begins to come together. If the mixture is too dry, add a little more buttermilk. If its too wet and sticky, add more flour.
7. Preheat the oven to 450F (230C) and line a baking sheet with a silpat mat or parchment paper.
8. Scoop equal portions of dough onto the prepared baking sheet.
9. For the egg wash (optional), whisk together 1 large egg and 2 teaspoons water in a small bowl. Brush the tops of the biscuits with the egg wash and sprinkle with sugar.
10. Bake the biscuits in the preheated oven for about 25 minutes, or until golden brown. Transfer them to a wire rack and let them cool completely.
11. For the lemon icing drizzle (optional), mix powdered sugar, lemon zest, and lemon juice in a small bowl. If necessary, add more lemon juice to reach the desired consistency. Fill a piping bag or a plastic bag with the tip cut off, and drizzle the icing over the cooled biscuits.

Nutrition Facts

Per Serving: 233 calories

• Fat: 10g (12% DV)
• Saturated Fat: 6g (29% DV)
• Cholesterol: 25mg (8% DV)
• Sodium: 328mg (14% DV)
• Total Carbohydrates: 34g (12% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 12g
• Protein: 4g (7% DV)
• Vitamin C: 14mg (16% DV)
• Calcium: 112mg (9% DV)
• Iron: 1mg (8% DV)
• Potassium: 135mg (3% DV)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.