Coconut Buttermilk Biscuits
These dumpling-like buttermilk biscuits are easily made from scratch and freeze well for a quick snack or weekday breakfast on the go. Serve with honey or your favorite jam.
- 2 cups all purpose flour
- 1/2 cup flaxseed meal
- 1 1/2 Tablespoons baking powder
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons sugar
- 3 Tablespoons Ziggy Marley’s Coco’Mon™ Original
- Cold-Pressed Coconut Oil
- 1 1/4 cups of chilled buttermilk plus 1/4 cup for finishing
- 3 Tablespoons chilled butter chips (thin, small slices)
1. Preheat oven to 425 degrees F and grease a large cast iron skillet.
2. Mix together dry ingredients: flour, flaxseed meal, baking powder, salt and sugar.
3. Using pastry cutter and/or your fingertips carefully cut or rub in 3 Tablespoons Coco’Mon™ Original Coconut Oil until a course meal forms. Some lumps will remain.
4. Mix in chilled buttermilk until everything sticks together. Turn out onto a floured surface.
5. Pat down to about 1/2” thick. Spread butter chips over entire surface and fold dough over itself into thirds (creating layers of dough separated by the butter chips).
6. Flatten back out to about 3/4” thickness and cut with floured biscuitcutter.
7. Place cut biscuits into skillet (should have room to expand, but can be touching).
When all biscuits are in the pan, drizzle with the remaining 1/4 cup of buttermilk.
8. Bake for approximately 20 minutes until biscuits are puffed, golden brown and all
buttermilk has been absorbed.
9. Cool for 10 minutes and serve.
Makes approximately 1 dozen biscuits
Tip: Coconut oil should be solid to cut into the flour. If you are working in a warm environment (above 76 degrees F), chill coconut oil in the fridge for a few minutes to solidify.