60 Min

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Coconut Biscuits

One of my favorite breakfast indulgences is a cup of steaming chai with a warm, savory, flaky biscuit fresh out of the oven. The biscuit can be dipped in ghee or smeared with jam or butter.

The best part about making biscuits is that the dough can be made in minutes, shaped, cut and frozen until ready to bake.

What makes this coconut biscuit exciting is that the recipe is entirely plant based, using coconut oil in place of butter. The sweetness of the coconut complements the savory herbs and spicy serrano chile. When picking herbs, anything goes — so feel free to use what you have.

One of my favorite breakfast indulgences is a cup of steaming chai with a warm, savory, flaky biscuit fresh out of the oven. The biscuit can be dipped in ghee or smeared with jam or butter.

The best part about making biscuits is that the dough can be made in minutes, shaped, cut and frozen until ready to bake.

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Cook Time

60 Minutes

Serves

8

Directions

Step 1

Combine the flour with baking powder, baking soda, sugar, and salt. Add the fresh coconut and coconut oil and mix it in with your fingers until crumbly. Do not overmix.

Step 2

Add the coconut milk, herbs, and serrano, and combine the mixture just until evenly mixed. Turn the dough into a thick log — it will be roughly 3 inches in diameter and 8 to 10 inches in length. Wrap it in plastic or kitchen paper and refrigerate for a few hours.

Step 3

Divide the log into 8 equal portions by cutting it into thick discs. At this point, the biscuits can be frozen until ready to bake.

Step 4

Preheat the oven to 350°F. Spread the biscuit dough 3 to 4 inches apart on a parchment-paper-lined baking pan and place in the oven. Bake for 20 to 25 minutes until golden and cooked through. Let cool for 15 to 20 minutes before serving.

Notes & Variations

Roasted and chopped or raw grated cauliflower also makes a delicious stuffing.
Parathas can be made a few hours ahead of time and warmed in the oven before serving.
Garbanzo beans can be replaced with other legumes or lentils.

Ingredients

2 scant cups (226 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon cane sugar

1 1/2 teaspoons sea salt

1 cup (100 grams) fresh or frozen coconut

4 ounces coconut oil

3/4 cup (158 grams) coconut milk

1 cup loose herbs (such as basil, parsley, or rosemary), finely minced

1 small serrano chile, minced

Step 1

Combine the flour with baking powder, baking soda, sugar, and salt. Add the fresh coconut and coconut oil and mix it in with your fingers until crumbly. Do not overmix.

Step 2

Step 3

Divide the log into 8 equal portions by cutting it into thick discs. At this point, the biscuits can be frozen until ready to bake.

Step 4

2 scant cups (226 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon cane sugar

1 1/2 teaspoons sea salt

1 cup (100 grams) fresh or frozen coconut

4 ounces coconut oil

3/4 cup (158 grams) coconut milk

1 cup loose herbs (such as basil, parsley, or rosemary), finely minced

1 small serrano chile, minced

Notes & Variations

Roasted and chopped or raw grated cauliflower also makes a delicious stuffing.
Parathas can be made a few hours ahead of time and warmed in the oven before serving.
Garbanzo beans can be replaced with other legumes or lentils.

Tags:

60 Min

Tags:

60 Min

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