Rustic Rhubarb and Cream Biscuits

Short description
Rustic Rhubarb and Cream Biscuits are tender, buttery biscuits dotted with vibrant pieces of fresh rhubarb. Their golden crust, soft interior, and subtly tart flavor make them a comforting and refreshing treat, perfect for breakfast or afternoon tea.

Why You’ll Love This Recipe

These biscuits are delightfully simple, with a balance of sweet and tangy from the rhubarb. The heavy cream enriches the dough, making the texture ultra-soft and flaky without the need for eggs. They are quick to prepare and offer a homestyle charm that’s both nostalgic and satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• baking powder
• granulated sugar
• salt
• cold unsalted butter
• heavy cream
• diced fresh rhubarb
• optional: vanilla extract, coarse sugar for topping

directions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, sugar, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the diced rhubarb.
5. Stir in cream and vanilla (if using) until the dough comes together. Do not overmix.
6. Turn dough out onto a floured surface, pat it to 1-inch thickness, and cut into rounds.
7. Place biscuits on the baking sheet and sprinkle with coarse sugar.
8. Bake for 15–18 minutes until golden brown. Serve warm or cooled.

Servings and timing

• Servings: 8 biscuits
• Preparation time: 15 minutes
• Baking time: 18 minutes
• Total time: About 35 minutes

Variations

• Strawberry-rhubarb biscuits: Mix in diced strawberries for a classic pairing.
• Sweet glaze finish: Drizzle with a vanilla or lemon glaze once cooled.
• Savory twist: Omit sugar and add herbs or cheese for a savory version.
• Rhubarb scones: Add an egg and chill before baking for a denser, more scone-like texture.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. Reheat in a 300°F (150°C) oven for 5–7 minutes. Biscuits can also be frozen before or after baking and reheated directly from frozen.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it thoroughly before adding to the dough.

Do I need to peel rhubarb?

No, peeling is unnecessary unless the stalks are especially fibrous or thick.

Can I use milk instead of cream?

Heavy cream is preferred for tenderness, but whole milk can be used with slightly less rich results.

How do I avoid tough biscuits?

Handle the dough as little as possible and avoid overmixing.

Can I add more sugar for sweeter biscuits?

Yes, adjust to taste depending on your preference and rhubarb’s tartness.

What flour is best?

All-purpose flour works well, but pastry flour can produce an even more tender biscuit.

Can I make the dough ahead?

You can prepare and refrigerate the dough up to 24 hours in advance.

Can I bake these in a cast iron skillet?

Yes, it helps crisp the bottoms nicely—just make sure to grease the pan.

Should I chill the dough before baking?

Chilling is optional, but can help biscuits rise higher and spread less.

Can I serve these with toppings?

Yes, they pair well with butter, clotted cream, or even a dollop of fruit jam.

Conclusion

Rustic Rhubarb and Cream Biscuits bring together the simplicity of old-fashioned baking with the bright, tart flavor of rhubarb. They’re easy, comforting, and versatile—just the kind of recipe that becomes a staple in your kitchen.

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