Coconut Bake Biscuits

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A combination of coconut bake and biscuits. This coconut bake cheese biscuit union brings together the base of our traditional roast coconut bake recipe and cheesy biscuit goodness. Perfect as a breakfast sandwich holder—or just enjoy it plain.

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Prep Time 10

Cook Time 10

Resting time 5

Total Time 25

Servings: 9

Course: Bread

Cuisine: Caribbean Influenced

Calories: 473

Ingredients Method Nutrition Notes

Ingredients

Wet Ingredients

2 cups coconut milk
2 tablespoons melted butter
2 tablespoons melted lard

Dry Ingredients

4 cups all-purpose flour
1/4 cup baking powder
1 teaspoon salt
1 cup grated market cheese
1 cup grated coconut

Egg Wash

1 egg beaten

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

Calories: 473kcalCarbohydrates: 48gProtein: 11gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 40mgSodium: 1075mgPotassium: 240mgFiber: 3gSugar: 1gVitamin A: 230IUVitamin C: 1mgCalcium: 498mgIron: 5mg

Notes

Yield: This recipe makes approximately 7 to 9 biscuits, depending on the size of your cutter and how thick you press the dough. Using a larger mason jar lid may give you fewer biscuits.

Recipe Printed From ThisBagoGirl.com

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