Strawberry Rhubarb Drop Biscuits – The Easiest Biscuit Recipe Ever – Food Wishes

Drop biscuits are the easiest type of biscuits to make, and feature a wonderfully tender, moist, scone-like texture. These are great plain, but extraordinary when filled with strawberries and rhubarb. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/strawberry-rhubarb-drop-biscuits-recipe-7495124

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Hello this is Chef John from foodwishes.com with strawberry rhubarb drop biscuits that’s right I’m going to show you the easiest technique for making biscuits which involves us making a biscuit dough and then we drop it like it’s not since biscuit dough is usually folded and rolled out and then cut into shapes

Whereas here we just mix everything up and then spoon or scoop it onto a pan and not only is this the easiest method it also produces the lightest in most tender biscuits of all so with that let’s go ahead and get started and the first thing we’ll do is

Cut up some rhubarb and yes you’ve been walking by this stuff at the store for all these years and have never bought it but my hope is this will be the recipe that gets you to finally throw some in your cart and what we’ll do after splitting those

Ribs in half and then in half again lengthwise as we’ll simply turn those and slice across every quarter inch or so and then once we have those cut up we’ll go ahead and transfer those into a bowl since we’re going to do one very easy optional step that’s going to make our

Strawberry rhubarb biscuits taste better than everybody else’s thanks to a little something we call maceration so like I said we’ll go ahead and transfer that into a bowl and then we’ll add an equal amount of strawberries that have been cut into about the same size okay maybe a touch bigger on the strawberries

And then to our fruit we will add a couple spoons of sugar and we will give that a toss and eventually we will wrap this and pop it in the fridge where we will let it macerate during which time that sugar is going to pull liquid out of the fruits

And not only will the fruit taste better but instead of having that liquid leak out into our biscuits by pulling it out ahead of time during the maceration step we could actually use that as part of the liquid in our dough so we’ll go ahead and wrap that up and

Pop it in the fridge for about one to two hours and while we’re waiting for that we might as well mix up our dry ingredients which we’ll start with some all-purpose flour to which we will add some baking powder as well as its good friend baking soda

And then we will definitely also need some salts and that’s it we’ll take a whisk and give this a quick mix just to make sure everything’s been equally distributed and once that’s set assuming it’s been an hour we’ll go ahead and grab our fruit and we’ll transfer that into a strainer

That’s been set over a bowl so that we can catch all the good stuff and by good stuff I mean all those amazing juices pulled from the strawberries and the rhubarb by that sugar and if everything goes according to plan we should get at least a couple tablespoons of that stuff

And that’s it we can set that aside for a couple minutes while we make our very simple dough and the first step for that is to grate some frozen butter into our dry mix and pro tip go ahead and freeze your grater also which will make this fairly easy step even easier

And then the other big tip here is after we grate in about a quarter of the stick we will stop and grab a fork and we’ll give everything a stir so those pieces of butter get coated with the flour and we’re doing that so they don’t all Clump back together

Okay we’re taking a big solid thing and turning it into lots of little things so the last thing we want to have happen is all those little things turning back into a big thing so make sure you stir this about three or four times while you grate that in

And that’s it once our Butter’s in we can go ahead and dump in our sugar which I guess we could add it to the dry ingredients but fun fact and baking and pastry work sugar is considered a wet ingredient I know that is weird but anyway we’ll quickly stir that in

At which point we can dump in our drains strawberries and rhubarb and we’ll give that a quick stir with our Fork until it’s coated with flour and once it is we will stop and we will pour in our magic elixir or secret potion or whatever you want to call those incredible strawberry and

Rhubarb juices and then last but not least we will pour in our ice cold buttermilk and we will take a fork and start stirring and we will keep stirring and mixing and folding until those dry ingredients just barely disappear okay this is not a biscuit dough where

We have to be super concerned with over mixing but who has time to keep mixing something that’s already mixed so just as soon as we see all that dry crumbly stuff sort of disappear we will stop and drop these biscuits and I know it might look like we use too

Much fruit but we didn’t it’s going to be the perfect amount as you will see and classically this stuff would be dropped onto this pan with a spoon but I really do prefer this ice cream scoop because it’s going to help us get a uniform size and shape

And besides that I just find it faster and easier but anyway we can go ahead and do that any way we want I mean we are after all the Do G’s of doing what we please but no matter what you use out of this much dough you should get about eight to

Ten biscuits and yes it does bother me they’re not perfectly centered on the pan it bothers me a lot oh and I do recommend using a Silpat here instead of parchment paper on the pan since the bottoms of these are going to bake up pretty brown and they could get a little

Too Brown on the parchment since we are going to bake these at a pretty high temp but anyway once that dough has been dropped onto our pan we’ll go ahead and give these an optional egg wash which is simply an egg beaten with a couple teaspoons of water

And while you don’t have to do this it really does give our biscuits a beautiful color and it’s also going to help the next ingredient stick onto the surface because how I think we want to finish these after they’re egg washed is to sprinkle them very generously with some granulated sugar

And I wish I had that fancy large grain type since that always looks pretty cool but just good old-fashioned regular white sugar will work and it certainly did here and that’s it once these have been sugared they are ready to transfer into the center of a 450 degree oven for about 25 minutes

Or until they look like this oh yeah those look beautiful and also very very close together and even though I got away with it this time maybe you should space yours out a little more than I did and then what we’ll do is let these cool for about five minutes on the pan

Before we transform to a cooling rack and you can see here what I was saying about how nicely the bottom is brown which again is why I like to use this little path which provides a little more insulation but anyway I went ahead and transferred these on and let them cool

At which point we can eat these as is and they would be amazing but to make them a little more amazing I do like to drizzle a little bit of icing over the top just for a little bit of extra Touch of sweetness and of course it also gives them that professional

Finished look and by the way do me a favor stop buying this stuff in those little tubes at the store since all this is is powdered sugar with a couple teaspoons of lemon juice and some lemon zest stirred in and the lemon definitely pairs beautifully with these flavors but when

You make icing you can use any liquid you want okay it can be a little bit of milk or even just water it really doesn’t matter and that’s it one size I went ahead and grabbed one and went in for a taste which really was absolutely incredible

Okay would look like maybe too much fruit was the perfect amount and they struck the perfect balance between fruity and moist without being too wet which would have compromised the texture and again the secret here was pulling some of that moisture out of the fruits and using it in the dough

All right most of these fruit-filled drop biscuit recipes just have you toss the fruit right in which still sort of works but you’re going to get a certain amount of moisture leaking out while these bake which I think adversely affects the texture so here we have the best of both worlds

We get to enjoy those juices without having to mess up the proportions in our dough and as I mentioned earlier this is definitely the easiest way to make biscuits but just so we’re all on the same page these do not have that same flaky texture of a classic Southern biscuit

Okay drop biscuit is much more tender and moist especially ones that have this much fruit in them and while they’re called drop biscuits I would say the final product’s actually closer to a scone which by the way is what our British friends call biscuits anyway oh yeah they call biscuit scones which

Is because they can’t call them biscuits because they call cookies biscuits but anyway I finished that one and then piled the rest up in a basket so I could take some pictures and need another one and also show you what this might look like if you brought these to a special occasion brunch

You know something like Mother’s Day and if you do while I can’t guarantee your mother will be proud of you I’m fairly certain at the very least she will be slightly less disappointed but whether you do make these for a special occasion or just some random

Weekday I really do hope you give these a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual this is always enjoy