Looking for something a little different for your holiday meals?
Spoiler alert! This is NOT a recipe for a gluten free paleo vegan coconut biscuit! This is a good old fashioned regular biscuit using coconut oil, coconut milk, toasted almonds, and shredded coconut. I love how coconut oil makes baked goods extra crispy, and how coconut milk makes them extra tender and wanted to know what would happen if I put them together in a biscuit. If I drizzled these coconut biscuits with ganache it would be an almond joy biscuit.
They came out as good as I had hoped. Tender, crunchy, delicately flavored. I enjoyed them hot from the oven with butter and blackberry jam. Or, in keeping with the theme, serve them with coconut oil instead of butter. Coconut oil and blackberry jam are one of my favorite combinations.
Ingredients
Coconut Biscuit Directions
Heat the oven to 375F. Line a baking sheet with parchment.
In a large bowl combine the flour, sugar, baking powder, baking soda, and salt and mix well.
Add the coconut oil and mix until the mixture resembles a coarse crumb. Add the toasted almonds and coconut and mix well.
Make a well in the center and add the coconut milk. Use a spatula to mix the coconut milk into the dry mixture.
Once the mixture holds it’s shape turn out onto a floured work surface and flatten dough to 1/2″ thick.
Using a 2″ biscuit cutter cut into biscuits and place on the parchment lined sheet. Press the scraps together, flatten and cut into biscuits.
Bake 16-18 minutes or until the biscuits are a light golden color.
Makes 12 biscuits
Tip: You can combine all the dry ingredients one or two days ahead. Add the coconut milk and cut the biscuits right before you want to bake them.
