Coconut Biscuits Recipe

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl combine the all-purpose flour, granulated sugar, baking powder and salt. Whisk briefly to evenly distribute the leavening and salt.

Stir in the desiccated coconut so it is evenly distributed through the flour mixture.

Cut the cold unsalted butter into small cubes. Add the butter cubes to the dry mixture.

Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 minutes by hand). This creates flakiness in the biscuits.

If using coconut oil for extra coconut flavor, stir the melted coconut oil into the mixture now.

In a small bowl, whisk together the egg, buttermilk and vanilla extract until combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to fold gently until the dough just comes together; it will be slightly shaggy and sticky. Do not overmix.

If the dough seems too dry to hold together, add 1–2 tablespoons additional buttermilk, one tablespoon at a time, until it holds when pressed. If it is too wet, sprinkle a tablespoon of flour.

Form the Biscuits

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 3/4–1 inch (2–2.5 cm) thick. Using a 2.5-inch (6 cm) round cutter, press straight down without twisting to cut biscuits. Gently gather scraps, press once—do not overwork—and cut remaining biscuits. You should get about 8–10 biscuits.

Place the biscuits on the prepared baking sheet about 1 inch (2.5 cm) apart. Brush the tops lightly with melted butter if using, and sprinkle with coarse sugar or extra desiccated coconut for a crisp, pretty finish.

Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Serve warm or at room temperature. Biscuits pair nicely with clotted cream, jam, or a coconut-infused honey.

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month; reheat in a 160°C (325°F) oven for 8–10 minutes from frozen.