I love bread. Know what I love even more… (I mean besides chocolate)… FRESH baked bread, still warm, straight from the oven. Sometimes I longingly look to bygone days of other eras, when fresh, home baked bread was a daily occurrence. It’s floury love, I tell you! Unfortunately, busy modern schedules, often leave little time for dough to rise. And that, my friends, is where biscuits step in.
Traditionally, biscuits are made with butter and buttermilk, but (I’m sure that by now) you know you won’t find those in my kitchen. So what did I use? Coconut oil and coconut milk, and they came out perfect! Crusty on the outside, rich and tender on the inside. They’re also quick and super easy to make. Your stews need never be lonely again!
Originally I made these to go along side our dinner, but after my Mom tasted one, she declared that they’d be perfect with a little jam for breakfast. So I had to include a sexy jam shot 😉.
Coconut Milk Biscuits
Recipe Type: breakfast, side
Makes: 12 biscuits
- 3 cup All-Purpose Flour
- 4 tsp Baking Powder
- 3/4 tsp Salt
- 3/4 tsp Cream Of Tartar
- 2/3 cup Coconut Oil, solid (like hard butter)
- 1 1/2 cup Full Fat Coconut Milk, shake the can well
Preheat oven to 450°F and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar. Using a pastry blender*, cut in the oil until the mixture resembles coarse crumbs. Make a well in the centre of the flour mixture. Add the milk all at once. Stir until just combined (do not over mix).
Scoop 1/4 cup of dough, quickly and gently shape into a ball, place on baking sheet and gently pat down to form a 1″ thick disc. Repeat with the remaining dough (you should end up with 12 or 13 biscuits).
Bake for 10 – 12 minutes. Remove from oven and allow to cool for 10 minutes before serving. Best served fresh and warm.
*If you don’t have a pastry blender, you can substitute with a fork or a pair of knives. Pulsing in a food processor also works.