Strawberry Rhubarb Drop Biscuits

Recipe View Macerate the Fruit: Halve the rhubarb lengthwise and slice into 1/4-inch pieces. Combine with cubed strawberries and 2 tablespoons sugar in a bowl. Toss gently, cover, and refrigerate for 1-2 hours. (Time: 2 hours)

Recipe View Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. (Time: 5 minutes)

Recipe View Drain Fruit: Set a strainer over a bowl and drain the macerated fruit, reserving the flavorful syrup. (Time: 5 minutes)

Recipe View Incorporate Butter and Fruit: Grate the frozen butter into the flour mixture, tossing with a fork to coat the butter shreds with flour. Add 1/4 cup sugar and the drained fruit, gently mixing until the fruit is coated. (Time: 10 minutes)

Recipe View Add Wet Ingredients: Add 2 tablespoons of the reserved fruit syrup and pour in the cold buttermilk. Mix with a fork until just combined. Be careful not to overmix. If the dough seems too dry, add a splash more buttermilk; if it's too wet, add a little flour. (Time: 5 minutes)

Recipe View Preheat Oven: Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat. (Time: 10 minutes)

Recipe View Shape and Prepare Biscuits: Scoop or spoon equal portions of dough onto the prepared baking sheet. Brush the tops with the egg wash and sprinkle with a bit of granulated sugar for a delightful crunch. (Time: 10 minutes)

Recipe View Bake: Bake in the preheated oven for approximately 20-25 minutes, or until golden brown. Transfer to a wire rack to cool completely. (Time: 25 minutes)

Recipe View Prepare Lemon Icing: In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Add more lemon juice, drop by drop, until you reach a smooth, drizzlable consistency. (Time: 5 minutes)

Recipe View Glaze: Once the biscuits are cool, drizzle generously with the lemon icing. (Time: 5 minutes)