Name: Strawberry Rhubarb Drop Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Ingredients: For the fruit mixture:; 1 1/4 cup cubed rhubarb; 1 1/4 cup cubed strawberries; 2 tablespoons white sugar; For the 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; For the egg wash:; 1 large egg, beaten with 2 teaspoons water; For the lemon icing drizzle:; 1/3 cup packed powdered sugar; 1 teaspoon finely grated lemon zest; 2 teaspoons lemon juice, plus more as needed

Prep Time:

20 mins

Cook Time:

25 mins

Refrigerate Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

10

Yield:

8 to 10 biscuits

Jump to Nutrition Facts

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

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

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.
Combine flour, baking powder, baking soda, 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 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.
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.

Chef John

Nutrition Facts (per serving)

233	Calories
10g	Fat
34g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 233
% Daily Value *
Total Fat 10g	12%
Saturated Fat 6g	29%
Cholesterol 25mg	8%
Sodium 328mg	14%
Total Carbohydrate 34g	12%
Dietary Fiber 1g	5%
Total Sugars 12g
Protein 4g
Vitamin C 14mg	71%
Calcium 112mg	9%
Iron 1mg	8%
Potassium 135mg	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.