Strawberry Rhubarb Drop Biscuits
These strawberry rhubarb drop biscuits are sweet with a scone-like texture that make them perfect for breakfast!
Prep time: 20 mins
Cook time: 25 mins
Refrigerate time: 1 hour
Servings: 10
Yields 8 to 10 biscuits
Fruit Mixture:
– 1 1/4 cups cubed rhubarb
– 1 1/4 cups cubed strawberries
– 2 tbsps. white sugar
Dough:
– 2 cups all-purpose flour
– 2 1/2 tsps. baking powder
– 1/2 tsp. baking soda
– 1/2 tsp. fine salt
– 1/2 cup (1 stick) frozen unsalted butter
– 1/4 cup white sugar
– 2 tbsps. reserved fruit syrup
– 3/4 cup cold buttermilk
Egg Wash (optional):
– 1 large egg (optional)
– 2 tsps. water (optional)
Lemon Icing Drizzle (optional):
– 1/3 cup packed powdered sugar
– 1 tsp. finely grated lemon zest
– 2 tsps. lemon juice, plus more as needed
Directions
Cut ribs of rhubarb in half lengthwise and slice into 1/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tbsps. sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 3 hours.
Combine flour, baking soda, baking powder, and salt in a mixing bowl; whisk to combine.
Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.
Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.
Add 2 tbsps. of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. IF it seems too wet, and sticky, add a little more flour.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.
Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.
Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.
Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.
