I picked up one of my husband’s favorite recipes from Brenda Girton, NCNW Vice President, Washington, D.C. I have, however, stopped making them because they are so good and so rich and we cannot resist eating them all straight from the oven. I hope you enjoy them as much as we do. They are perfect for holidays, special occasions, brunch, barbecues or whenever.
COCONUT BISCUITS
- 2 cups all-purpose flour
- 1/4 cup flake coconut, toasted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup Crisco Shortening or butter
- 1 cup milk
- 1/2 teaspoon vanilla
Heat oven to 425 degrees. Grease baking sheet. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Break down shortening using pastry blender (or two knives) to form coarse crumbs. Combine with milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet. Bake at 425 degrees for 12 to 14 minutes. This recipe makes 12 to 16 biscuits.
No comments:
Post a Comment