Strawberry Rhubarb Drop Biscuits

Transform your breakfast or teatime with these delightful Strawberry Rhubarb Drop Biscuits. Bringing together the tartness of rhubarb and the sweetness of strawberries, these biscuits are not your ordinary baked treat. Quick to prepare and irresistibly delicious, they’re sure to bring a burst of joy to any table.

Ingredients

Fruit Mixture:

• 1 1/4 cups cubed rhubarb
• 1 1/4 cups cubed strawberries
• 2 tablespoons white sugar

Biscuit Dough:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• 3/4 cup whole milk
• Additional 2 tablespoons white sugar

Instructions

Preparing the Fruit Mixture:

1. In a medium bowl, combine 1 1/4 cups cubed rhubarb and 1 1/4 cups cubed strawberries.
2. Sprinkle 2 tablespoons of white sugar over the fruit mixture. Gently stir to coat all the fruit with sugar. Set aside while preparing the biscuit dough to allow the sugar to draw out the juices from the fruit.

Making the Biscuit Dough:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, sift together 2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt.
3. Add 4 tablespoons of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in 3/4 cup whole milk and gently mix until just combined. Do not overmix to ensure your biscuits stay tender.
5. Gently fold the fruit mixture into the dough, being careful not to overmix.

Baking the Biscuits:

1. Using a spoon or cookie scoop, drop biscuit dough onto the prepared baking sheet. The biscuits should be approximately equal in size to ensure even baking.
2. If desired, sprinkle the tops of the biscuits with an additional 2 tablespoons of white sugar for a crunchy, sweet topping.
3. Bake for 12-15 minutes, or until the biscuits are golden brown and the fruit is tender.
4. Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Serving Suggestions

Enjoy these Strawberry Rhubarb Drop Biscuits warm, fresh out of the oven, with a dollop of whipped cream or a drizzle of honey. For an extra indulgent treat, serve alongside a scoop of vanilla ice cream.

Savor the harmonious blend of sour and sweet in every bite of these strawberry rhubarb treats, and make any day a little more special. Whether it’s a leisurely weekend brunch or a quick snack, these biscuits are perfect for any occasion. Get creative and try different fruit combinations, such as blueberry peach or apple cinnamon, to switch things up. The possibilities are endless with these versatile drop biscuits! So go ahead and treat yourself to this delicious twist on the classic biscuit recipe.

Tips

• To make these biscuits even more tender, use a combination of half all-purpose flour and half cake flour.
• For an extra burst of flavor, add 1 teaspoon of vanilla extract to the dough.
• If you don’t have rhubarb available, you can substitute it with another tart fruit like cranberries or plums. Just be sure to adjust the amount of sugar accordingly.
• These biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, wrap them in foil and warm them in a 350°F (180°C) oven for about 10 minutes.

Conclusion

Upgrade your baking game with these delightful Strawberry Rhubarb Drop Biscuits. With a few simple ingredients and easy preparation, you can whip up these tasty treats in no time. Whether it’s for a special occasion or just a regular day, these biscuits are sure to be a hit with anyone who tries them. So why not give them a try and see for yourself? Happy baking! Remember to experiment with different fruits and flavors to make these biscuits your own. The possibilities are endless! Enjoy!