For best results, ensure your butter and buttermilk are very cold. This helps create flaky layers in the biscuits. Don't overmix the dough! Overmixing develops the gluten and can result in tough biscuits. Mix just until the dry ingredients are moistened. Feel free to experiment with other fruits! Blueberries, raspberries, or chopped peaches would also be delicious in these biscuits. For a richer flavor, use brown sugar instead of white sugar in the biscuit dough.
Strawberry Rhubarb Drop Biscuits
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 45 mins
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SERVING10 People
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VIEWS22
Delight in these delightful Strawberry Rhubarb Drop Biscuits, where the sweetness of ripe strawberries dances with the tartness of rhubarb in a tender, scone-like embrace. Perfect for a special brunch or a comforting treat, these biscuits are quick to make and even quicker to disappear!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol25 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium328 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMacerate the Fruit: Halve the rhubarb lengthwise and slice into 1/4-inch pieces. Combine with cubed strawberries and 2 tablespoons sugar in a bowl. Toss gently, cover, and refrigerate for 1-2 hours. (Time: 2 hours)
02
StepCombine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. (Time: 5 minutes)
03
StepDrain Fruit: Set a strainer over a bowl and drain the macerated fruit, reserving the flavorful syrup. (Time: 5 minutes)
04
StepIncorporate Butter and Fruit: Grate the frozen butter into the flour mixture, tossing with a fork to coat the butter shreds with flour. Add 1/4 cup sugar and the drained fruit, gently mixing until the fruit is coated. (Time: 10 minutes)
05
StepAdd Wet Ingredients: Add 2 tablespoons of the reserved fruit syrup and pour in the cold buttermilk. Mix with a fork until just combined. Be careful not to overmix. If the dough seems too dry, add a splash more buttermilk; if it's too wet, add a little flour. (Time: 5 minutes)
06
StepPreheat Oven: Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat. (Time: 10 minutes)
07
StepShape and Prepare Biscuits: Scoop or spoon equal portions of dough onto the prepared baking sheet. Brush the tops with the egg wash and sprinkle with a bit of granulated sugar for a delightful crunch. (Time: 10 minutes)
08
StepBake: Bake in the preheated oven for approximately 20-25 minutes, or until golden brown. Transfer to a wire rack to cool completely. (Time: 25 minutes)
09
StepPrepare Lemon Icing: In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Add more lemon juice, drop by drop, until you reach a smooth, drizzlable consistency. (Time: 5 minutes)
10
StepGlaze: Once the biscuits are cool, drizzle generously with the lemon icing. (Time: 5 minutes)
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Please Rate
Benny Durgan
Jun 24, 2025These biscuits were a hit at my brunch! The lemon icing adds the perfect touch of brightness.
Arch Morar
Jun 16, 2025The tip about using cold butter is key! My biscuits turned out so light and fluffy.
Ronny Stiedemann
May 7, 2025I love how easy these are to make, and the combination of strawberry and rhubarb is just perfect.
Valentin Goldner
May 6, 2025My family devoured these! I will definitely be making them again.