Strawberry Drop Biscuits
Adapted from NYT Cooking by The Baker's Mann. Find other delicious recipes here.
- 1.5 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 6 tablespoons cold salted butter, cut into 1/2-inch cubes or grated
- 4 medium strawberries (about 2/3 cup), cut into small 1/4-inch or 1/2-inch pieces, or whole blueberries, raspberries, or other diced stone fruit like peaches
- 6 tablespoons heavy cream, plus more if needed (divided: 4T, 1T, 1T)
- 1/4 cup water
- 1/4 cup unsifted confectioners' sugar
- Preheat the oven to 425 degrees. Line a sheet pan with parchment.
- Whisk the flour, granulated sugar, and baking powder together in a large mixing bowl. Toss the 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 or 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 6-8 mounds of dough (each a generous 1/3 cup) onto the baking sheet and press them down slightly, leaving at least 1.5 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 back 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 while 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.