strawberry coconut milk biscuits
ingredients
313g (2 ½ cups ) All Purpose Flour, King Arthur
15g (1 Tablespoons) granulated sugar
15g (1 Tablespoon) baking powder
1 tsp kosher salt
142 grams (5 ounces) Earthy Balance butter, frozen and grated*
1 cup canned unsweetened coconut milk chilled, plus extra for brushing the tops of biscuits
1/2 cup strawberries, hulled and diced
coconut sugar for for the tops of the biscuits
Makes 8-10 biscuits
Prepare biscuits, by mixing the flour, sugar, baking powder, and salt together into a large mixing bowl. Mix in your frozen butter and work into flour until fully incorporated and the mixture starts to resemble sand.
Create a well in the middle of the bowl and slowly add in the chilled coconut milk. Fold dough on top of each other until fully incorporated. Your dough should feel quite sticky. Shape biscuits with a 2 ounce ice cream scoop or a ¼ cup measuring cup and drop onto a cookie sheet, leaving at least an inch of space between each one, lined with parchment paper. Brush extra coconut milk over the top of each biscuit and sprinkle with the coconut sugar.
Bake in a preheated 375 degree oven for 10 minutes, take out and rotate 180 degrees. Continue to bake for an additional 10 minutes until golden brown and insides are fully cooked. Brush tops with melted reserved butter (optional).
*I grate all my butter on a box grater when making biscuits. If you freeze it beforehand it will be much easier to grate and the colder your ingredients the better.
