Replace butter or shortening with coconut oil and milk with coconut milk in these simple biscuits. You won't taste the coconut flavor but the biscuits will melt in your mouth thanks to their tender texture.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in coconut oil with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in coconut milk just until a dough forms. Pat together and flatten on a lightly floured work surface to a rectangle about 1/2-inch thick. Cut into 12 squares and arrange on the prepared baking sheet, about 1 1/2 inches apart. Bake until golden brown, 15 to 17 minutes. Cool slightly before serving.
Savory herb variation: Stir 3 tablespoons chopped fresh herbs such as chives, cilantro and/or parsley and 1/4 teaspoon ground black pepper into the flour mixture before cutting in coconut oil.
Sweet variation: Increase sugar to 2 tablespoons. Just before baking, brush biscuit tops with 1 tablespoon light coconut milk, then sprinkle with 1 teaspoon sugar.
Per Serving:170 calories (90 from fat), 10g total fat, 9g saturated fat, 180mg sodium, 17g carbohydrates, (1 g dietary fiber), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.