Honey & Coconut Biscuits
The recipe Honey & Coconut Biscuits can be made in about 28 minutes. For 21 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 195 calories, 4g of protein, and 7g of fat per serving. This recipe serves 8. 266 people were impressed by this recipe. It works well as a cheap side dish. This recipe from The Kitchen Magpie requires salt, butter, flour, and honey. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Coconut Milk Strawberry Ice Cream over Honey Orange Biscuits & #EatHealthy15 with @HappyFoodHolly, Coconut Sugar and Coconut Flour Anzac biscuits, and Eggless coconut cookies | Coconut Biscuits.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 18 minutes
Ingredients:
1 tbsp baking powder
2 tbsp butter
2 cups of flour
2 tbsp honey
½ tsp of salt
½ cup shredded unsweetened coconut
Equipment:
whisk
microwave
pastry brush
baking sheet
Cooking instruction summary:
Kick the tires and light the fires to 425 degrees.Combine all the dry ingredients well, take a whisk to them or sift. Then cut in the butter until the mixture is coarse crumbs.Once the butter is cut in, pour the milk in and combine.Roll the dough out until it’s about ½ – ¾ inch thick, then use either a biscuit cutter, or a glass to cut out the biscuits.Melt the butter for the topping in the microwave in a small container then mix in the honey.Place the shredded coconut on a small plate.Using your pastry brush, brush the honey sauce on the top of the biscuits.Turn the biscuit over and dip into the coconut, covering the top completely.Place on a well-greased baking sheet, coconut side up.Bake for 10 until they have risen and are starting to brown on top, then if the coconut is starting to darken too much, cover lightly with tinfoil and bake until done, another 5-7 minutes.Serve and enjoy!
Step by step:
1. Kick the tires and light the fires to 425 degrees.
2. Combine all the dry ingredients well, take a whisk to them or sift. Then cut in the butter until the mixture is coarse crumbs.Once the butter is cut in, pour the milk in and combine.
3. Roll the dough out until it’s about ½ – ¾ inch thick, then use either a biscuit cutter, or a glass to cut out the biscuits.Melt the butter for the topping in the microwave in a small container then mix in the honey.
4. Place the shredded coconut on a small plate.Using your pastry brush, brush the honey sauce on the top of the biscuits.Turn the biscuit over and dip into the coconut, covering the top completely.
5. Place on a well-greased baking sheet, coconut side up.
6. Bake for 10 until they have risen and are starting to brown on top, then if the coconut is starting to darken too much, cover lightly with tinfoil and bake until done, another 5-7 minutes.
7. Serve and enjoy!
Nutrition Information:
covered percent of daily need
