Strawberry Drop Biscuits
Updated June 17, 2020
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups/190 grams all-purpose flour
¼ cup/50 grams granulated sugar
4 teaspoons baking powder
6 tablespoons/85 grams cold salted butter, cut into ½-inch cubes
4 medium strawberries, cut into small ¼-inch or ½-inch pieces (about ⅔ cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
6 tablespoons heavy cream, plus more if needed
¼ cup/30 grams unsifted confectioners’ sugar
Nutritional analysis per serving
39 grams carbs; 47 milligrams cholesterol; 324 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 1 gram trans fat; 1 gram fiber; 338 milligrams sodium; 4 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
- Step 2
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.
- Step 3
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 ¼ 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.
- Step 4
Drop 6 mounds of dough (each a generous ⅓ cup) onto the baking sheet, leaving at least 1 ½ 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.
- Step 5
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.
Private Notes
Comments
Subbed in full-fat yogurt for the heavy cream (didn't have any) and whole milk for the water. Added fresh and dried orange peel and dried cranberries in place of the strawberries. Dusted with turbinado sugar (aka Sugar in the Raw) before going into the oven. Baked 15 minutes on the dot. Perfect and so easy.
What if I don't have heavy cream? Will milk work?
This was a great recipe. I doubled it. I ended up pulsing the flour mixture and butter in my food processor, then sticking that in the freezer for a few minutes to make sure it all stayed cold. I used an ice cream scoop to make sure each portion was about the same size. I will definitely use this recipe again!
I added half the amount of baking powder due to reading all of the comments saying it was too bitter, I compared it to another scone recipe and found the halved amount was consistent with that recipe. I doubled the fruit (made sure to weigh in grams) and added a crack of black pepper in the dough (this was recommended with strawberries in a different recipe, maybe the spoon cake?). I did not glaze it, just added Demerara sugar on top. I thought it was great, but also changed the recipe so much :)
I made these for strawberry shortcakes. The biscuits by themselves were excellent. Paired with fresh strawberries and whipping cream, they were a hit.
These were fine, not great, my opinion I would add lemon zest or vanilla. Perhaps an egg. But then it might become a scone. I will try again and add a strawberry glaze. Certainly easy enough.