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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.
Ingredients
- 1/4 cups cubed rhubarb: 1 piece
- 1/4 cups cubed strawberries: 1 piece
- white sugar: 2 Tbsp
- all-purpose flour: 2 cups
- 1/2 teaspoons baking powder: 2 piece
- baking soda: 0.5 tsp
- fine salt: 0.5 tsp
- (1 stick) frozen unsalted butter: 0.5 cup
- white sugar: 0.25 cup
- reserved fruit syrup: 2 Tbsp
- buttermilk: 0.75 cup (cold)
- egg: 1 piece (optional)
- water: 2 tsp (optional)
- packed powdered sugar: 0.33333 cup
- finely grated lemon zest: 1 tsp
- lemon juice: 2 tsp (plus more as needed)
Metric Conversion
Stages of cooking
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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.
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Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.
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Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.
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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.
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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.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.
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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.
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Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.
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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. Chef John