Raspberry Lemon Drop Biscuits
Recipe type: Breakfast
These drop biscuits are tender and moist. So easy to make and perfect for a special breakfast or brunch!
  • 2 tablespoons sugar
  • zest from one lemon
  • 2 cups (10 ounces) flour
  • 1 Tablespoon baking powder
  • ½ teaspoon cream of tarter
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold butter
  • 1 cup buttermilk
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice (juice from the zested lemon)
  • 1 teaspoon lemon zest (the remaining zest from the lemon)
  1. Heat your oven to 450 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl add your sugar. Wash your lemon then zest it into the bowl with the sugar. Leave a little zest on the lemon for the icing.
  3. Mix the lemon zest and sugar together with your fingers till incorporated.
  4. Add the flour, baking powder, cream of tarter, soda and salt. Stir till combined.
  5. Add the butter to the flour mixture then use a fork or pastry blender to cut up the butter into the flour until it's crumbly. (See note for using a food processor for alternate method).
  6. Add the buttermilk and mix just until combined.
  7. Add the raspberries and gently mix, breaking the raspberries up a little.
  8. Use a large cookie scoop (2") to drop biscuits onto prepared sheets (makes about 17 to 18) I did 9 per sheet.
  9. Bake for 10 to 12 minutes.
  11. While the biscuits are baking, combine the sugar, lemon juice and lemon zest in a medium sized bowl and whisk till combined. Add more powdered sugar if needed.
  12. Drizzle or spoon the icing over the cooled biscuits.
-I used one lemon for this recipe. It was about a medium sized lemon. I used the juice for the icing and the zest was enough for the biscuits and a little for the icing.
-If you don't have cream of tarter, just add ½ teaspoon baking soda.
-You cold also make these in a large food processor. Just add the dry ingredients then the butter and pulse till it forms crumbs. Add the butter milk and pulse a few times until dough forms but careful not to over mix the dough.
Recipe by Baked in AZ at http://bakedinaz.com/raspberry-lemon-drop-biscuits/