Description
These Milky Coconut Biscuits are soft, tender, and subtly sweet with the tropical flavor of shredded coconut. Perfect for breakfast or a cozy afternoon treat, they combine the richness of whole milk and butter with the fragrant hint of vanilla. Easy to make and bake, they come out golden and fluffy, ideal served plain or with your favorite spread.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven – Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients – In a large bowl, whisk together the all-purpose flour, shredded coconut, granulated sugar, baking powder, and salt until evenly combined.
- Incorporate Butter – Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add Wet Ingredients – Pour in the whole milk and vanilla extract, then gently stir until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
- Knead Dough – Turn the dough out onto a lightly floured surface and knead it just 2 to 3 times to bring it together. Avoid overworking the dough to maintain flakiness.
- Shape Biscuits – Roll the dough out to about 1/2-inch thickness. Using a biscuit cutter or round glass, cut out biscuits by pressing straight down without twisting to ensure they rise evenly.
- Arrange on Baking Sheet – Place the cut biscuits on the prepared baking sheet, spacing them slightly apart to allow for small expansion during baking.
- Bake Biscuits – Bake in the preheated oven for 15 to 18 minutes, or until the tops turn lightly golden and a toothpick inserted in the center comes out clean.
- Serve – Remove the biscuits from the oven and serve warm or at room temperature. Enjoy them plain or with butter and jam for added flavor.
Notes
- Use cold butter to create a flaky biscuit texture.
- Do not twist the biscuit cutter when cutting to keep the biscuits fluffy.
- Milk can be substituted with a dairy-free alternative for lactose intolerance.
- Biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
- Shredded coconut gives a mild tropical flavor and a slight texture contrast.
