Description
Rustic Rhubarb and Cream Biscuits are tender, golden biscuits with a creamy, buttery texture and bright pops of tart rhubarb—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup chopped fresh rhubarb
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: turbinado sugar or glaze for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Stir in chopped rhubarb to coat with the dry ingredients.
- Add heavy cream and vanilla extract. Mix just until the dough comes together; avoid overmixing.
- Turn the dough out onto a floured surface and gently pat to 1-inch thickness.
- Cut into rounds using a biscuit cutter and place on the prepared baking sheet.
- Optional: Sprinkle tops with turbinado sugar or brush with cream.
- Bake for 15–18 minutes or until biscuits are golden brown.
- Cool slightly before serving. Serve warm, optionally with butter or glaze.
Notes
- Top with lemon glaze or dust with powdered sugar for extra sweetness.
- Mix in strawberries for a fruitier version.
- Use buttermilk instead of cream for a tangy twist.
- Add chopped nuts like almonds or pecans for added texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg