Strawberry Drop Biscuits (Almost A Scone)

Strawberry season is pretty short. But they are still growing here (yours may not be in season for weeks yet) and it's good to have some quick options for using the berries. It's hard to beat just eating them fresh or slicing them up on ice cream. But there are times when you want more. 

I don't make jam (although I have) and I don't freeze them. For me those two things are easy to buy. But there is no substitute for the strawberry ice cream recipe I shared last blog post. And today's recipe is another quick one. Equally delicious.

It's kind of like the strawberry ice cream recipe in that it only makes a little, so there is a limit in how much you can indulge. Oldest granddaughter, Big Sister, spent last summer helping take care of youngest granddaughter, Little Lady. And while she was staying at their house, she made these drop biscuits many times. Trust me. They are delicious. If you are still waiting on strawberries, feel free to use another berry, such as raspberries , blueberries, or diced stone fruits.  It's all good.

STRAWBERRY DROP BISCUITS

1-1/2 cups all-purpose flour

1/4 cup sugar

4 teaspoons baking powder

6 tablespoons salted butter, cut into 1/2-inch cubes

4 medium strawberries, cut into 1/4 to 1/2-inch pieces (about 2/3 cup)

6 tablespoons heavy cream, divided (plus more if needed)

1/4 cup water

1/4 cup unsifted powdered sugar (for icing)

Preheat oven to 425º. Line baking sheet with parchment paper.

Whisk flour, sugar and baking powder together in a large bowl. Toss pieces of butter into the flour mixture to coat. Cut butter into flour (or use fingers and work it in) until mixture is mealy and small pieces, the size of a pea, remain.

Add berries and toss with a fork to combine. Make a well in center and add 4 tablespoons of cream and 1/4 cup water. Continue tossing with fork until mixture is shaggy and evenly damp. Do not overwork. Add 1 to 3 teaspoons more water as needed if the dough is too dry to work with.

Drop 6 mounds of dough (generous 1/3 cup) onto baking sheet. Leave at least 1-1/2 inches between each biscuit. Gently pat any stray bits back into place. Lightly brush tops with 1 tablespoon heavy cream. Bake until deep golden brown and cooked through, about 15 minutes. Remove from oven and move biscuits to a cooling rack. Cool 5 minutes.

While biscuits are cooling, whisk together 1/4 cup powdered sugar and 1 tablespoon heavy cream. Add a little more cream if needed to make thick icing just thin enough to drizzle. Spoon over warm biscuits. Serve warm or at room temperature.

Cousin love last summer