Strawberry rhubarb drop biscuits with lemon icing

Split rhubarb ribs in half and in half again lengthwise, then slice across every quarter inch; put in a bowl.

Add an equal amount of strawberries cut about the same size or a touch bigger, and a couple of spoons of sugar; toss.

Wrap and refrigerate one to two hours to macerate, so the sugar pulls liquid out of the fruit.

Whisk together all-purpose flour, baking powder, baking soda and salt.

Drain the fruit in a strainer set over a bowl, saving the juices.

Grate frozen butter into the dry mix with a frozen grater, stopping after about each quarter stick to stir with a fork so the pieces are coated and do not clump.

Stir in the sugar, then the drained fruit until coated with flour.

Pour in the reserved fruit juices and ice-cold buttermilk; stir and fold with a fork just until the dry ingredients disappear.

Drop with an ice cream scoop (or a spoon) onto a Silpat-lined pan, spaced apart, for about eight to 10 biscuits.

Optional: brush with an egg beaten with a couple teaspoons of water, then sprinkle generously with granulated sugar.

Bake in the center of a 450 degree oven about 25 minutes.

Cool about five minutes on the pan, then on a cooling rack.

Drizzle with icing of powdered sugar, a couple teaspoons of lemon juice and some lemon zest (or milk or water as the liquid).