STRAWBERRY DROP BISCUITS
Somewhat of a cross between a muffin top and a biscuit, these sweet breakfast treats are foolproof and easy: No rolling or cutting is required, and everything is mixed in a single bowl. They bake up craggy and crunchy on the outside, but are tender once you break them open. The heavy cream adds richness, and the additional water creates just the right amount of steam while baking to keep the biscuits light and fluffy. Salted butter works nicely here, but if you're using unsalted butter, just add 1/4 teaspoon or so of fine salt to the dry ingredients. If you don't have strawberries, feel free to swap in the same amount of fresh blueberries, raspberries or diced stone fruit.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack, pastries
Time 30m
Yield 6 biscuits
Number Of Ingredients 7
Steps:
- Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
- Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
- Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
- Add the confectioners' sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
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Rughi Capcul
[email protected]These biscuits are a staple in my kitchen. I make them all the time. They're so easy and delicious!
Marlena Kauffmann
[email protected]I'm not sure what all the fuss is about. These biscuits are just okay. I've had better.
MR Moeen
[email protected]These biscuits are so versatile! I've used them for breakfast, lunch, and dinner. They're also great for snacks.
Iran Khan
[email protected]I'm allergic to strawberries, so I made these biscuits with blueberries instead. They were still delicious!
Ginger Frush
[email protected]These biscuits are a bit too sweet for my taste. I think I'll try a different recipe next time.
Tanvir Paradise
[email protected]I made these biscuits for my kids and they loved them! They're a great way to get kids to eat fruit.
Mehtab Aalam dhudi
[email protected]These biscuits are the perfect comfort food. They're warm, fluffy, and delicious. I love eating them with butter and honey.
Alim Bepari
[email protected]I've made these biscuits several times and they're always a hit. They're so easy to make and they taste amazing. I highly recommend them!
Wandera Gad
[email protected]These biscuits were a disaster! I followed the recipe exactly, but they turned out dry and crumbly. I'm not sure what went wrong.
Vladimir Peric
[email protected]I'm not a big fan of strawberries, but I still enjoyed these biscuits. The dough was light and fluffy, and the strawberries added a nice touch of sweetness.
SCOVIA MATHIAS
[email protected]These biscuits are so good! I love the combination of sweet strawberries and savory biscuit dough. They're perfect for breakfast, lunch, or dinner.
Muzamal Ali
[email protected]Meh.
Lesedi
[email protected]I made these biscuits for a brunch party and they were a huge success! Everyone loved them and asked for the recipe.
gail James
[email protected]These biscuits were a bit too dry for my taste. I think I might have overbaked them. But the strawberry flavor was really good.
Claude Cook
[email protected]I love how easy these biscuits are to make! I'm not a very experienced baker, but I was able to follow the recipe without any problems. The biscuits turned out great and were a delicious addition to my breakfast.
Fahima Ajaj
[email protected]These strawberry drop biscuits were a hit with my family! They were so easy to make and turned out perfectly fluffy and moist. The strawberry flavor was subtle but definitely noticeable, and the biscuits had a nice golden brown color. I'll definitely