Rustic Rhubarb and Cream Biscuits

Rustic Rhubarb and Cream Biscuits are tender, golden biscuits studded with tart rhubarb and lightly sweetened for balance. These biscuits are rich, moist, and infused with cream for a buttery texture, making them a perfect choice for breakfast, brunch, or a cozy afternoon treat.

Why You’ll Love This Recipe

• Perfect balance of tart rhubarb and creamy richness
• Soft and fluffy texture with a golden crust
• Simple to prepare with no yeast or rising required
• Ideal for seasonal spring baking
• Delicious served warm with butter or a glaze

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
• Heavy cream
• Chopped fresh rhubarb
• Vanilla extract
• Optional: turbinado sugar or glaze for topping

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
3. Stir in chopped rhubarb.
4. Add heavy cream and vanilla extract. Mix just until combined; do not overwork the dough.
5. Turn dough out onto a floured surface and gently pat it to 1-inch thickness.
6. Cut into rounds using a biscuit cutter. Place onto the prepared baking sheet.
7. Optionally, sprinkle tops with turbinado sugar or brush with cream.
8. Bake for 15–18 minutes until golden brown. Let cool slightly before serving.

Servings and Timing

• Servings: 8–10 biscuits
• Prep Time: 15 minutes
• Bake Time: 18 minutes
• Total Time: 33 minutes

Variations

• Add a lemon glaze or dust with powdered sugar
• Mix in chopped strawberries for added sweetness
• Use buttermilk instead of cream for a tangier result
• Stir in chopped nuts for crunch

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Reheat in a 300°F oven for 5–7 minutes or microwave briefly until warmed.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain excess liquid before using.

Can I make the dough ahead of time?

Yes, refrigerate for up to 24 hours before baking.

Can I freeze the biscuits?

Yes, freeze unbaked or baked biscuits for up to 2 months.

What’s the best way to cut the biscuits?

Use a sharp round cutter and press straight down without twisting.

Do I need to peel rhubarb?

No, just trim the ends and dice it; the skin adds color and texture.

Can I use milk instead of cream?

Heavy cream gives the best texture, but whole milk can be used in a pinch.

Are these very sweet?

They’re mildly sweet; add more sugar or glaze if desired.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Should I use salted or unsalted butter?

If adding butter, unsalted is recommended to control salt levels.

Can I serve these with anything?

Yes, they pair well with clotted cream, jam, or a drizzle of honey.

Conclusion

Rustic Rhubarb and Cream Biscuits bring together tangy rhubarb and rich cream in a flaky, comforting bake. These biscuits are simple, flavorful, and ideal for springtime enjoyment with a cup of tea or as part of a weekend brunch spread.

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