Strawberry Rhubarb Drop Biscuits: A Sweet & Tart Delight!

Spring is in the air, and with it comes the bounty of fresh, seasonal produce! Strawberries and rhubarb are a quintessential pairing, their sweet and tart flavors complementing each other perfectly. While pies and crumbles are common ways to showcase this dynamic duo, have you ever considered incorporating them into a batch of warm, comforting drop biscuits? These Strawberry Rhubarb Drop Biscuits are a delightful twist on the classic biscuit, offering a burst of fruity goodness in every bite. They’re surprisingly easy to make, requiring no kneading or fussy shaping, making them perfect for a quick weekend breakfast, a delightful brunch addition, or even a sweet treat alongside a cup of tea.

Why You’ll Love These Strawberry Rhubarb Drop Biscuits

Simple and Quick: Forget complicated recipes! These biscuits come together in under an hour, making them perfect for busy mornings or spontaneous baking sessions.
No Kneading Required: Drop biscuits are all about ease. Simply mix the ingredients, drop spoonfuls onto a baking sheet, and bake!
Sweet and Tart Flavor: The combination of sweet strawberries and tart rhubarb is irresistible. It’s a flavor explosion that will tantalize your taste buds.
Versatile: Enjoy them warm from the oven with butter and jam, or top them with whipped cream and a drizzle of honey. They’re also delicious on their own!
Uses Seasonal Ingredients: This recipe is a fantastic way to showcase fresh, seasonal strawberries and rhubarb, celebrating the flavors of spring.

Ingredients You’ll Need

Before you start baking, gather these ingredients:

All-Purpose Flour: The base of our biscuits, providing structure and texture.
Baking Powder: The leavening agent that gives the biscuits their light and airy texture. Make sure your baking powder is fresh for optimal results.
Baking Soda: Works with the baking powder to provide extra lift and a slightly tangy flavor.
Salt: Enhances the flavors of the other ingredients.
Granulated Sugar: Adds sweetness and helps to tenderize the biscuits.
Cold Unsalted Butter: Cut into small cubes. The cold butter creates pockets of steam in the oven, resulting in flaky layers. Make sure the butter is very cold!
Buttermilk: Adds moisture and a subtle tanginess that complements the strawberries and rhubarb. If you don’t have buttermilk, you can make a substitute (instructions below).
Fresh Strawberries: Diced into small pieces. Look for ripe, juicy strawberries for the best flavor.
Fresh Rhubarb: Diced into small pieces. Rhubarb can be quite tart, so adjust the amount to your preference.
Optional: Turbinado sugar for sprinkling on top for extra sparkle and crunch.

Ingredient Substitutions & Tips

Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.
Gluten-Free Option: You can try using a gluten-free all-purpose flour blend in place of the regular flour. However, the texture may be slightly different.
Frozen Strawberries and Rhubarb: While fresh is best, you can use frozen strawberries and rhubarb in a pinch. Make sure to thaw them completely and drain off any excess liquid before adding them to the dough.
Brown Sugar: You can substitute brown sugar for granulated sugar for a richer, molasses-like flavor.
Spice it Up: Add a pinch of ground cinnamon, nutmeg, or cardamom to the dry ingredients for a warm and inviting flavor.
Lemon Zest: A teaspoon of lemon zest will brighten the flavors of the strawberries and rhubarb.

Equipment You’ll Need

Large Mixing Bowl: For mixing the dry and wet ingredients.
Pastry Blender or Fork: For cutting the cold butter into the flour mixture.
Measuring Cups and Spoons: For accurate measuring of ingredients.
Baking Sheet: For baking the biscuits.
Parchment Paper or Silicone Baking Mat: To prevent the biscuits from sticking to the baking sheet.
Ice Cream Scoop or Large Spoon: For dropping the biscuit dough onto the baking sheet.

Step-by-Step Instructions

Now, let’s get baking! Follow these simple steps to create delicious Strawberry Rhubarb Drop Biscuits:

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is evenly distributed.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the pieces of butter, the flakier the biscuits will be. This is a crucial step for creating those signature biscuit layers. Work quickly to prevent the butter from melting. If your hands are warm, consider using the pastry blender.
Add the Buttermilk: Pour the cold buttermilk into the flour mixture and stir until just combined. Do not overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough should be slightly shaggy and sticky.
Fold in the Strawberries and Rhubarb: Gently fold in the diced strawberries and rhubarb until they are evenly distributed throughout the dough. Be careful not to crush the fruit.
Drop the Biscuits: Use an ice cream scoop or a large spoon to drop rounded spoonfuls of dough onto the prepared baking sheet. Leave about 2 inches between each biscuit.
Optional: Sprinkle the tops of the biscuits with turbinado sugar for extra sparkle and crunch.
Bake: Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean. Rotate the baking sheet halfway through baking to ensure even browning.
Cool and Serve: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter, jam, whipped cream, or your favorite toppings.

Detailed Instructions with Visual Aids

Let’s break down each step with more detail and helpful tips:

Preheating the Oven & Preparing the Baking Sheet: This step is crucial for ensuring the biscuits rise properly and bake evenly. Make sure your oven is fully preheated before you put the biscuits in. The parchment paper or silicone baking mat will prevent sticking and make cleanup a breeze. If you don’t have either, lightly grease the baking sheet with butter or cooking spray.
Combining Dry Ingredients: Whisking the dry ingredients together ensures that the baking powder and baking soda are evenly distributed throughout the flour. This is important for consistent leavening. If you skip this step, some biscuits might rise more than others. Don’t skip the salt! It balances the sweetness and enhances the overall flavor profile.
Cutting in the Butter: This is the key to flaky biscuits! The cold butter creates pockets of steam as it bakes, which results in layers of flaky goodness. Using a pastry blender is the easiest way to cut in the butter, but you can also use two knives or your fingertips. If using your fingertips, work quickly to prevent the butter from melting. The mixture should resemble coarse crumbs with some pea-sized pieces of butter remaining. These small chunks are essential for creating those flaky layers.
Adding the Buttermilk: Pour in the cold buttermilk all at once and stir until just combined. It’s tempting to keep stirring to get a perfectly smooth dough, but resist the urge! Overmixing will develop the gluten in the flour, resulting in tough, dense biscuits. The dough should be shaggy and slightly sticky. If the dough seems too dry, add a tablespoon or two more buttermilk. If it seems too wet, add a tablespoon or two more flour. Remember, it’s better to err on the side of slightly too dry than too wet.
Folding in the Strawberries and Rhubarb: Gently fold in the diced strawberries and rhubarb until they are evenly distributed throughout the dough. Be careful not to crush the fruit, as this will release excess moisture and make the biscuits soggy. Use a light hand and fold the fruit in just until it’s incorporated. Don’t overmix at this stage!
Dropping the Biscuits: Use an ice cream scoop or a large spoon to drop rounded spoonfuls of dough onto the prepared baking sheet. Leave about 2 inches between each biscuit to allow them room to spread as they bake. If you want more uniform biscuits, use a spring-loaded ice cream scoop. For a more rustic look, simply use a large spoon. You can also gently pat the tops of the biscuits down with your fingers if you prefer a flatter shape.
Sprinkling with Turbinado Sugar (Optional): Turbinado sugar adds a delightful sparkle and crunch to the tops of the biscuits. It’s a great way to elevate the presentation and add a little extra sweetness. If you don’t have turbinado sugar, you can use regular granulated sugar or coarse sanding sugar.
Baking: Bake the biscuits in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean. Rotate the baking sheet halfway through baking to ensure even browning. Keep a close eye on the biscuits during the last few minutes of baking to prevent them from burning. Ovens can vary, so adjust the baking time as needed.
Cooling and Serving: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking to the baking sheet. Serve warm with butter, jam, whipped cream, or your favorite toppings. These biscuits are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Tips for Success

Keep everything cold: The colder the ingredients, especially the butter and buttermilk, the flakier your biscuits will be.
Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
Handle the dough gently: Avoid overworking the dough, as this will also make the biscuits tough.
Use fresh baking powder and baking soda: These are the leavening agents that give the biscuits their light and airy texture. If they’re old, they won’t work as well.
Bake in a hot oven: A hot oven helps the biscuits rise quickly and evenly.
Don’t overcrowd the baking sheet: Leave enough space between the biscuits so that they can bake evenly.
Store properly: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Serving Suggestions

These Strawberry Rhubarb Drop Biscuits are delicious on their own, but they’re even better with toppings! Here are some serving suggestions:

Butter and Jam: A classic combination that never disappoints.
Whipped Cream: Add a dollop of whipped cream for a touch of decadence.
Honey or Maple Syrup: Drizzle with honey or maple syrup for extra sweetness.
Lemon Curd: The tartness of lemon curd complements the strawberries and rhubarb beautifully.
Ice Cream: Turn these biscuits into a dessert by topping them with a scoop of vanilla ice cream.
Alongside a Savory Dish: These biscuits also make a great side dish for savory meals, such as roasted chicken or pork.

Variations and Adaptations

Want to put your own spin on these Strawberry Rhubarb Drop Biscuits? Here are a few variations to try:

Add Nuts: Add chopped pecans, walnuts, or almonds to the dough for extra crunch and flavor.
Change the Fruit: Substitute other fruits, such as blueberries, raspberries, or peaches, for the strawberries and rhubarb.
Add Herbs: Add fresh herbs, such as rosemary or thyme, to the dough for a savory twist.
Make Mini Biscuits: Use a smaller scoop to make mini biscuits, perfect for appetizers or snacks.
Cheese Biscuits: Add shredded cheddar cheese to the dough for a cheesy and savory biscuit.

Make-Ahead Instructions

These Strawberry Rhubarb Drop Biscuits are best enjoyed fresh, but you can prepare the dough ahead of time. Here’s how:

Prepare the dough: Follow the recipe instructions up to the point of dropping the biscuits onto the baking sheet.
Chill the dough: Cover the bowl of dough with plastic wrap and refrigerate for up to 24 hours.
Bake: When you’re ready to bake, preheat the oven as directed and drop the chilled dough onto the baking sheet. Bake for a few minutes longer than the recipe instructs, as the dough will be colder.

Storage Instructions

Store leftover Strawberry Rhubarb Drop Biscuits in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries and rhubarb? Yes, you can use frozen strawberries and rhubarb in a pinch. Make sure to thaw them completely and drain off any excess liquid before adding them to the dough.
Can I make these biscuits ahead of time? Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours.
How do I store leftover biscuits? Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Can I freeze these biscuits? Yes, you can freeze baked biscuits. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them completely before reheating.
My biscuits are not rising properly. What could be the problem? Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough.
My biscuits are too tough. What could be the problem? You may have overmixed the dough. Be careful not to overwork the dough.
My biscuits are soggy. What could be the problem? You may have used too much fruit or not drained it properly. Make sure to drain any excess liquid from the fruit before adding it to the dough.

Printable Recipe Card

Here’s a printable recipe card for easy reference: