Coconut Bake Biscuits
These coconut bake biscuits bring together two Caribbean favorites: traditional coconut bake and cheesy biscuits. Made with shredded coconut and cheese, they’re soft, savory, and perfect for breakfast sandwiches. Enjoy them warm with butter, fill them with saltfish or eggs, or make a batch to freeze for later.
What are coconut bake biscuits?
Coconut bake biscuits are a fusion of traditional Caribbean coconut bake and cheese biscuits, inspired by a recipe from Chef Rishi Ramoutar.
Unlike traditional coconut bake, which is typically made as a larger round bread, these are cut into individual biscuits. The shredded coconut adds flavor and texture, while the cheese brings a savory element.
They’re especially good for making breakfast sandwiches, but you can also enjoy them with butter or jam.
How to make coconut bake biscuits
Ingredients needed
Here’s what you’ll need to make these coconut bake biscuits:
- Flour and baking powder: All-purpose flour provides the structure, while baking powder helps the biscuits rise.
- Grated coconut: Freshly grated coconut works well, but I’ve also made these biscuits using packaged shredded coconut. Choose unsweetened shredded coconut so you don’t add unnecessary sweetness to the dough.
- Market cheese: Gives the biscuits their savory, cheesy flavor.
- Butter and lard: Both are used in the dough, adding richness and helping create a tender texture.
- Coconut milk: Brings the dough together while adding more coconut flavor.
- Salt: Balances the flavors.
- Egg wash: Brushed over the biscuits before baking to give the tops a golden finish.
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, salt, grated coconut, and cheese.
- Make the dough: Add the melted butter and lard. Gradually pour in the coconut milk, mixing until a soft dough forms.
- Chill the dough: Cover and refrigerate for 30 minutes.
- Shape the biscuits: Preheat the oven to 350°F. Lightly flour your work surface and hands. Gently press the dough out to approximately 1 inch thick, or your preferred thickness. Cut into 2- to 3-inch rounds using a biscuit cutter or glass.
- Rest and brush: Place the biscuits on a greased baking sheet and let them rest at room temperature for 5 minutes. Brush the tops with egg wash.
- Bake: Bake for approximately 9 minutes, then broil briefly until the tops are golden brown. Keep a close eye on them while broiling, and make sure the centers are fully baked before removing them from the oven.
Tips for making coconut bake biscuits
- Don’t overwork the dough: Mix just until the ingredients come together, then gently press it out when shaping the biscuits.
- Use freshly grated cheese: Market cheese gives these biscuits their savory flavor. Grating it yourself helps distribute it evenly throughout the dough.
- Adjust the thickness: I usually press the dough out by hand to about 1 inch thick. You can make them thicker or thinner, but the baking time may change.
- Watch the broiler: The biscuits are finished under the broiler to brown the tops. Keep a close eye on them because they can brown quickly.
What to serve with coconut bake biscuits
These biscuits are delicious on their own, but they’re also great for making breakfast sandwiches.
- Breakfast sandwiches: Split them open and fill with saltfish, smoked herring, eggs, cheese, or ham.
- Butter or jam: Enjoy them warm with a little butter or your favorite jam.
- Tea or coffee: Serve alongside a cup of cocoa tea, or coffee for breakfast or an afternoon snack.
How to store and reheat coconut bake biscuits
- Room temperature: Once completely cooled, store the biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container for up to 3 days. Warm before serving for the best texture.
- Freezer: Place cooled biscuits in a freezer-safe bag or airtight container and freeze for up to 3 months. Separate them with parchment paper if stacking.
- Reheating: Warm refrigerated or thawed biscuits in a 300°F oven for approximately 5 to 10 minutes, until heated through. Frozen biscuits can go directly into the oven but will need additional time.
Frequently asked questions
Yes. I’ve made these biscuits with both freshly grated coconut and packaged shredded coconut. Choose unsweetened shredded coconut to avoid adding extra sweetness.
Yes. You can bake the biscuits ahead of time and freeze them for up to 3 months. Once completely cooled, store them in a freezer-safe container or bag. Reheat before serving.
More baked favourites
If you enjoyed this recipe, check out these other baked favorites:
Recipe
Coconut Bake Biscuits
Ingredients
Method
- In a large bowl, combine all the dry ingredients and mix well.
- Add the melted butter and lard to the mixture.
- Slowly pour in the coconut milk while mixing until a dough forms.
- Cover and rest the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- On a floured surface, place the dough. Lightly flour the top and your hands.
- Press the dough into a rectangle, about 1 inch thick. (It doesn’t have to be perfect.)
- Cut into 2–3 inch circles using a biscuit cutter or glass.
- Place biscuits onto a greased sheet pan.
- Let rest at room temperature for 5 minutes.
- Brush the tops with egg wash.
- Bake for 9 minutes.
- Finish by broiling until golden brown on top.
Nutrition
Notes
Recipe Printed From ThisBagoGirl.com
