Strawberry Rhubarb Drop Biscuits

Ingredients

• 1.25 cups rhubarb
• 1.25 cups strawberries
• 2 tablespoons white sugar

Instructions

1. 1

   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.

2. 2

   Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.

3. 3

   Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.

4. 4

   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.

5. 5

   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.

6. 6

   Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.

7. 7

   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.

8. 8

   Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.

9. 9

   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.