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These strawberry rhubarb drop biscuits are sweet with a scone-like texture — perfect for brunch. The technique is quick and easy and results in tender, moist, and delightfully fruity biscuits.
Whether they?re 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, what?s the catch? They?re not really biscuits. Or, at least they?re 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 isn?t an issue, unless you want an actual biscuit.
How to Make Strawberry Rhubarb Drop Biscuits
We don?t like to waste too much time around here arguing semantics. I?m sort of burying the lead, which is that these are easy to make, impressive to look at, and very delicious to eat. Here are some notes from the chef:?
- Pantry staples: I really wanted to use self-rising flour in this, since I think it does a great job no matter what type of biscuits you?re making, but every once in a while I like to show that we can get virtually the same results with regular flour and baking powder.?
- Fruity flavors: These will work with many other types of fruit, but the combination of strawberries and rhubarb is hard to beat, especially after the bonus maceration step we?ve employed. They just go together so well.
- Worthy of celebration: I can?t think of a nicer thing to have on your Mother?s Day brunch table.?
But, whether you make these for a special occasion, or simply an easy weekday bake, I really do hope you give them a try soon. Enjoy!?
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
Egg Wash (optional)
- 1 large egg (optional)
- 2 teaspoons water (optional)
Fruit Mixture
- 1 1/4 cups rhubarb
- 1 1/4 cups strawberries
- 2 tablespoons white sugar
Lemon Icing Drizzle (optional)
- 1/3 cup powdered sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
Dough
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1/4 cup white sugar
- 2 tablespoons fruit syrup
- 3/4 cup buttermilk
Directions
Step 1
Cut ribs of rhubarb in half lengthwise and slice into 1/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.
Step 2
Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.
Step 3
Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.
Step 4
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.
Step 5
Add 2 tablespoons 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.
Step 6
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.
Step 7
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.
Step 8
Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.
Step 9
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat6g | 29% |
| Cholesterol25mg | 8% |
| Sodium328mg | 14% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber1g | 5% |
| Total Sugars12g | |
| Protein4g | |
| Vitamin C14mg | 71% |
| Calcium112mg | 9% |
| Iron1mg | 8% |
| Potassium135mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Great recipe. A good way to use up some rhubarb from the garden. These came out moist inside, crispy outside. Not overy sweet. I actually made 12 large biscuits (more than the 8-10 recipe states.) The only things I changed were substituting 1 tablespoon of lemon juice plus enough half and half to total 3/4 cup instead of buttermilk, and I skipped the egg wash. The recommended baking time at 450 degrees was a bit too long. They were well done in 20-21 minutes. Longer would have burnt. Perhaps I?ll try 25 minutes at 400 degrees next time. I will be making this again.
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Made these as per recipe but no egg wash and no icing (they are plenty sweet enough on their own). Very tasty!…and stay moist in a container, unlike typical scones. I don’t have a scoop like his, so just used a spoon….the scoop would make better shaped biscuits. This makes about 12 so I froze some. Husband loved them.
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Made these as per recipe but no egg wash and no icing (they are plenty sweet enough on their own). Very tasty!…and stay moist in a container, unlike typical scones. I don’t have a scoop like his, so just used a spoon….the scoop would make better shaped biscuits. This makes about 12 so I froze some. Husband loved them.
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They were amazing. i thought they were too sticky before i cooked it, so i added more flour, still to sticky, so I threw them in the oven, and they were perfect… so don’t worry about the texture going in the oven, they will come out perfect….i had to give everyone the recipe.
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Delicious flavor. Followed the recipe but bake time was too long. I think 18 minutes and they were crispy on the outside and moist in the inside.
For the icing, I used the rest of the reserved juice, lemon zest, lemon juice, and powered sugar. Delicious ?? -
Delicious flavor. Followed the recipe but bake time was too long. I think 18 minutes and they were crispy on the outside and moist in the inside.
For the icing, I used the rest of the reserved juice, lemon zest, lemon juice, and powered sugar. Delicious ??
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