Servings: 7
Preparation Time: 5 minutes
Ingredients:
- 1 1/2 cups all-purpose flour, more as needed
- 1/4 cup coconut flour*
- 1 rounded tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt**
- generous 1/3 cup palm shortening or butter, cold
- 1 cup whole milk
- coconut oil or palm shortening
Directions:
Preheat oven to 450 degrees F.
Grease a baking sheet with coconut oil or shortening. Set aside.
Place the flours, baking powder, sugar, and salt into a large mixing bowl. Add the shortening/butter and toss it to coat with the flour. Begin to cut the shortening into the flour, using your hands, pastry cutter, or two knives. This should take only a few seconds.
Add the milk all at once and stir to moisten all the flour and shortening. Dough should be very wet. Dust a surface with flour, turn the dough onto the surface, and dust top with more flour. Knead the dough about seven times and fold over in half once.
Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the biscuits with a two-inch cookie or biscuit cutter (or glass) and place on the prepared pan with a little space between the biscuits or touching.
Bake 10–15 minutes or until the tops are lightly browned. Enjoy!
*For a more coconut flavor, use 1/2 cup of flour and decrease the wheat flour by 1/4 cup.
**If using salted butter, decrease salt by about 1/4 teaspoon.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
