The first time I made these “foolproof” biscuits, I followed the original recipe for Strawberry Drop Biscuits from New York Times Cooking. They were a winner and I’ve kept the recipe for repeat versions.
Jerrelle Guy’s recipe encourages switching up the fruit, using other berries or diced stone fruits. Now that we’re edging toward summer fruits, this is a perfect time to get this easy baking project into your rotation!
These biscuits are just a hint sweet and perfect for breakfast, brunch, or afternoon tea. You could split them crosswise and use for a fruity blueberry shortcake too.
The recipe makes six generous biscuits, if you shape the dough in a fairly round ball before baking, they spread to about 4-inches in diameter. One could scoop smaller portions of dough for a petite biscuit, just watch the baking time, reducing by a few minutes.
Don’t ask me to pick a favorite fruit for these easy drop biscuits. There are no losers here!
Blueberry Drop Biscuits
Ingredients
- 1-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1/2 teaspoon finely grated lemon zest jut the outermost part, optional but highly recommended
- 6 tablespoons cold unsalted butter cut into 1/2-inch cubes
- 2/3 cup whole blueberries
- 1/2 cup cold water really ice cold
- 1/4 cup heavy cream plus additional 1 tablespoon to brush on top
- 1 tablespoon Turbinado sugar, or other coarse grind sugar to sprinkle on top
Instructions
- Place an oven rack in the center of the oven. Preheat oven to 425° F. Line a large baking sheet pan with parchment. Set aside
- Whisk the flour, granulated sugar, baking powder, salt, and lemon zest in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using your fingers or a pastry cutter, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain. (I prefer using my fingers for more control and tactile satisfaction. But if your fingers are warm, you may have to use a tool to prevent the butter getting too soft.)
- Add the blueberries and toss with a fork to combine. Make a well in the center of the mixture and add the 1/ 2 cup ice cold water and 1/ 4 cup heavy cream. Continue tossing with the fork until the dough is just evenly damp and shaggy. Be careful to not overwork the dough too much. Add more water if needed, 1 teaspoon at a time, if the dough is too dry to work with. (it will be shaggy, with some dry bits, but needs to hold together enough to retain its shape when forming the dough into biscuits.)
- Drop six mounds of dough onto the baking sheet, spacing at least 1-1/ 2 inches apart. This will be about 1/ 2 cup each of dough. Pat and shape the dough into as round a shape as the dough allows, firmly patting any stray bits of dough into place.
- Lightly brush the tops with 1 tablespoon of heavy cream and sprinkle with turbinado sugar, or any other coarse sugar crystals.
- 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 about 5minutes.
- Serve warm or at room temperature.
Notes
