Raspberry Lemon Drop Biscuits are a light and fluffy. These tender biscuits are easy to make too! Less than 30 minutes for a fun and delicious breakfast. They are filled with fresh raspberries and topped with a lemon glaze. The perfect combo!
Drop biscuits vs. traditional cut out biscuits
Well it’s pretty simple. A drop biscuit is just what it says, you simply scoop and drop them onto a baking sheet. It makes them a lighter and more tender biscuit too since you don’t have to use so much flour. They are kind of like a muffin top in a way. Traditional biscuits are amazing too, don’t get me wrong. But it’s nice to have a faster, easier method I think! Plus they have a different texture too. They have a rustic look to them as well, which I don’t mind :).
Another thing I love about these raspberry lemon drop biscuits is that they aren’t too sweet. The berries and lemon give them a nice tart flavor. Great for someone who isn’t into an overly sweet breakfast. But coming from someone who has a major sweet tooth, I enjoyed these biscuits so much!
My 9 year old liked these so much it inspired me to make another version of these awesome drop biscuits. So later this week I am going to share a strawberry and cream version!
These biscuits would be perfect for a brunch or special breakfast or even a yummy treat! Best part is they aren’t super time-consuming. Honestly you can mix these up and have them baked in less than 30 mins!
It’s still pretty hot here in the phoenix valley and I’ve been loving the fizzy fruit drinks at Sonic. They are just soda water and they add in different fruit flavors. My favorite flavor is the raspberry lemon. So good!
Be sure to leave a comment if you make these and let me know how you liked them! Also, check back later this week for the strawberry and cream version, so amazing! Enjoy and happy baking!
- FOR THE BISCUITS:
- 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
- FOR THE ICING:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice (juice from the zested lemon)
- 1 teaspoon lemon zest (the remaining zest from the lemon)
- Heat your oven to 450 degrees. Line 2 baking sheets with parchment paper and set aside.
- 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.
- Mix the lemon zest and sugar together with your fingers till incorporated.
- Add the flour, baking powder, cream of tarter, soda and salt. Stir till combined.
- 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).
- Add the buttermilk and mix just until combined.
- Add the raspberries and gently mix, breaking the raspberries up a little.
- Use a large cookie scoop (2") to drop biscuits onto prepared sheets (makes about 17 to 18) I did 9 per sheet.
- Bake for 10 to 12 minutes.
- FOR THE ICING:
- 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.
- Drizzle or spoon the icing over the cooled biscuits.
-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 Source: Taste and Tell
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