Wednesday, July 3, 2013

Coconut Milk Biscuits

Preheat oven to 400 degrees F.

Sift together:
6 cups flour
1 tsp. salt
8 teaspoons baking powder

Mix in with hands until crumbly:
2 sticks butter, softened (or 3/4 cup coconut oil at room temperature)

Make a well in the center, add all at once:
1 (15 oz.) can coconut milk

Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and becomes a soft ball.  If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary.  Be very careful not to over-knead but make a dough that is soft, smooth, and pliable.  Over-kneading may cause your biscuits to become hard.

Turn onto a floured surface.  Press dough with your fingers or roll lightly to an approximate 10 X 15 inch rectangle.Cut out with a biscuit cutter or a cup dipped in flour. Place on ungreased baking sheets.

Bake at 400 degrees F for 10 - 12 minutes.

Makes approximately 24 biscuits.

Approximately 1/3 of a batch makes about 8 biscuits:

2 cups flour
1/2 tsp. salt
1 Tbsp. baking powder
5 Tbsp. butter (or 1/4 cup, room temperature, coconut oil)
2/3 cup coconut milk