Strawberry Rhubarb Drop Biscuits are a delightful blend of sweet and tart flavors, encapsulated in a tender, buttery biscuit. Perfect for a springtime snack, dessert, or a special breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus more for brushing
- 1 cup finely chopped fresh strawberries
- 1/2 cup finely chopped rhubarb
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the heavy cream just until the dough begins to come together. Do not overmix.
- Gently fold in the chopped strawberries and rhubarb, being careful not to overwork the dough.
- Using a spoon or cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly brush the tops of the biscuits with extra heavy cream and sprinkle with a little granulated sugar.
- Bake for 15-18 minutes, or until the biscuits are golden brown and set.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the Strawberry Rhubarb Drop Biscuits warm or at room temperature.
Nutrition Facts (per serving)
- Calories: 220-250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 3g
Prep and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15-18 minutes
Servings
- Serves: 12 biscuits
These Strawberry Rhubarb Drop Biscuits are a delightful treat, perfect for enjoying the fresh flavors of spring. The combination of sweet strawberries and tangy rhubarb wrapped in a soft, buttery biscuit makes each bite a pleasure. Enjoy them with a cup of tea or as a special dessert.
