From the kitchen
Flaky Coconut Biscuits
Cold coconut oil and coconut milk used to build high-rising, flaky laminated biscuit layers.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Cold Solid Coconut Oil, cubed
- 1 cup Cold Canned Coconut Milk, well shaken
Method
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, and salt together.
- Cut the cold, solid coconut oil into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Pour in the cold coconut milk and stir just until the dough comes together.
- Turn out onto a floured surface, pat to 3/4-inch thickness, fold over on itself twice, cut into rounds, and bake 15 to 18 minutes until golden.
Kitchen note
The coconut oil needs to be genuinely solid and cold going in, the same way butter would be for a dairy biscuit — if your kitchen is warm, chill the cubed oil in the freezer for 10 minutes before cutting it into the flour.
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