Rhubarb Coconut Drop Biscuits

If you’ve ever had a warm, toasty drop biscuit fresh from the oven, you already know it’s one of life’s best things. But when you pack those biscuits with sweet-yet-tart rhubarb macerated with fresh ginger, coconut milk instead of buttermilk, and a buttery coconut crumble? It’s next level. These Rhubarb Coconut Drop Biscuits are quick to make, uniquely flavored, and the perfect balance of crunchy, fluffy, and fruity.

Unlike traditional biscuits that require rolling, folding, and cutting, drop biscuits come together in one bowl and are, as the name implies, simply scooped and *dropped* onto a baking sheet. They’re casual, easy, and ideal for quick baking sessions when you’re craving something special but are low on either time or space.

Why make these Rhubarb Coconut Drop Biscuits

These drop biscuits are of course, easy, but they also have so much going on! Here are my top reasons to try this biscuit over your average one:

First, there’s a coconut crumble baked right in – when I promise coconut flavor, I also promise texture, and this crumble filling is one of a kind.

Second, the rhubarb macerates with fresh ginger and sugar, taking away any sour notes and leaving you with a nearly candied-ginger feeling.

Last, we swap buttermilk for coconut milk, and I didn’t know that was a thing you could do in biscuits. But now that I’ve done it, I’m never going back.

What Makes Drop Biscuits Different?

Traditional biscuits usually rely on laminating layers of dough to get that signature flake and rise. They require precise folding, cutting, and chilling. While the results are worth it, they can feel like a lot of work for everyday baking, plus they need a large surface area – which is sometimes countertop space we don’t have.

Drop biscuits, on the other hand, are far more forgiving and require far less space. The dough is made all in one bowl and instead of cutting shapes, you use a spoon or scoop to portion it straight onto the pan. The result is a rustic, slightly craggy biscuit that’s golden and crisp on the outside and tender on the inside.

These rhubarb drop biscuits push the idea even further by adding flavorful mix-ins and swapping the buttermilk for coconut milk – which I think is pretty revelatory.

Key recipe steps for making this drop biscuit

1. Make the coconut crumble

This is your sweet-salty flavor booster. Made with rice flour, coconut flakes, sugar, and melted coconut oil, it bakes into golden clumps that give the biscuits both crunch and depth. Let it cool while you prep everything else.

2. Macerate the rhubarb

Thinly slice fresh rhubarb and toss it with sugar and freshly grated ginger. As it sits, the ginger melds with the rhubarb while the sugar draws out moisture and creates a flavorful syrup. You’ll use the rhubarb for the dough and save the syrup to brush on top.

3. Mix the drop biscuit dough

In a large bowl, whisk together your dry ingredients. Then, grate cold butter into the bowl (see image below). This helps make it so that you can evenly toss the butter into the flour. You want each butter piece to feel almost coated in flour. Work quickly so that the warmth from you hands doesn’t soften the butter.

Add the rhubarb directly into this shaggy mixture, but leave any excess juice from the ginger and sugar behind. Toss the rhubarb in the mixture so that it also gets coated in flour. Then add the coconut crumble and toss again.

The last step is to drizzle in coconut milk to bring the dough together. A gentle mix is all it takes — just enough to form a shaggy, slightly sticky dough.

4. Chill the dough

Letting the dough rest in the fridge (even for just an hour!) helps the flour hydrate and the butter firm up, which gives you a more structured and delicious biscuit. The longer the chill, the more time the flour and butter have to marry together – so I recommend you don’t skip this step!

5. Scoop and Bake

Use a 1/2 cup scoop (or large spoon) to portion out 11 biscuits. They might look a little craggily, but that gives them character. Space them out on a parchment-lined sheet, brush the tops with the rhubarb-ginger syrup mixed with a little coconut milk, and bake until deeply golden on top.

How to store Rhubarb Coconut Drop Biscuits

This makes eleven biscuits, and hopefully they will all disappear quickly. But if you have some around, here is how I like to store them:

Freshly baked: These are best served warm, but you can store them in an airtight container at room temperature for 1-2 days. Reheat in a toaster oven or oven at 350°F for 5-10 minutes.

Fridge storage: If you want them to last a bit longer, store them in the fridge for up to 4-5 days. Just reheat in the oven, toaster or air fryer before serving to revive that crispy top.

Freezing: Once baked and cooled, freeze the biscuits in a single layer on a baking sheet, or layered in a ziploc bag. I like to layer each with parchment paper, which makes retrieving a single biscuit very easy. To reheat, bake straight from frozen at 350°F for about 12-15 minutes, or microwave on high for 2 minutes.

FAQ

Why is this recipe in grams?

Grams is always my preference for baking, and I hope it will be yours, too! The only way to ensure complete accuracy is through measuring by weight, not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results.

I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe. However, I’ve listed cups as guidelines if that’s all you have right now!

And that’s it for these Rhubarb Coconut Drop Biscuits!

If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3