Description
Delicious and easy-to-make Rustic Rhubarb and Cream Biscuits, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup rhubarb, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the chopped rhubarb.
- In a separate bowl, mix the heavy cream and vanilla extract. Pour this mixture into the flour and rhubarb mixture. Stir until just combined; do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.
- Cut out biscuits using a floured biscuit cutter or a glass. Place them on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake for 15-18 minutes or until the biscuits are golden brown. Let them cool slightly before serving.
Notes
- For a sweeter biscuit, add an extra tablespoon of sugar to the dough.
- Try substituting the rhubarb with fresh strawberries or blueberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg