Strawberry Rhubarb Biscuit Bliss

Strawberry Rhubarb Biscuit Bliss

Indulge in these delightful strawberry rhubarb biscuits, perfect for any time of day. Topped with a zesty lemon icing, they combine the tartness of rhubarb with the sweetness of strawberries for a truly delicious treat.

Ingredients

• 2 cups rhubarb
• 1 cup strawberries
• 2 tablespoons sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup frozen butter
• 1/2 cup buttermilk
• 1 whole egg
• 1 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice

Method

1. Start by prepping the rhubarb: slice the ribs in half lengthwise and chop into 1/4-inch pieces. In a bowl, mix these with cubed strawberries and sprinkle with 2 tablespoons of sugar. Toss gently, cover the bowl, and let it chill in the fridge for 1 to 2 hours to allow the flavors to meld.
2. In another bowl, combine flour, baking powder, baking soda, and salt. Whisk them together until they are well incorporated.
3. Once the fruit has released its juices, strain it over a bowl to collect the syrup and set the juices aside for later.
4. Grate frozen butter into the flour mixture. Using a fork, gently mix to coat the butter with flour. Add in 1/4 cup sugar and the drained fruit, stirring until everything is well combined.
5. Pour in 2 tablespoons of the reserved fruit juice and buttermilk. Mix with a fork until the dough begins to form. Adjust the consistency by adding more buttermilk if too dry, or a bit more flour if too wet.
6. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone mat.
7. Scoop dollops of dough onto the prepared baking sheet, spacing them out evenly. In a small bowl, whisk an egg with a splash of water and brush the mixture over the tops of the biscuits, then sprinkle with a little sugar.
8. Bake in the preheated oven for approximately 25 minutes, or until golden brown. Transfer to a wire rack to cool completely.
9. For the lemon glaze, mix powdered sugar with lemon zest and juice in a small bowl. Use a piping bag or a plastic bag with the corner cut off to drizzle the icing over the cooled biscuits.