Strawberry Rhubarb Drop Biscuits

These Strawberry Rhubarb Drop Biscuits offer the perfect balance of sweet and tart flavors in a tender, buttery package. Each rustic, golden-brown biscuit is studded with ruby-red strawberries and pink rhubarb pieces that create pockets of jammy goodness throughout. The fruit caramelizes slightly during baking, intensifying its flavor while maintaining the light, flaky texture of the buttermilk biscuit base. A light sprinkle of turbinado sugar on top adds a delicate crunch and sparkle, making these biscuits as beautiful as they are delicious. Perfect warm from the oven with a pat of butter or dollop of whipped cream, they capture the essence of spring in every bite—ideal for breakfast, brunch, or as a not-too-sweet dessert alongside afternoon tea.

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

Instructions

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.