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Light, fluffy biscuits studded with coconut and soaked in milky goodness—your new favorite anytime snack.

Soft and Buttery Milky Coconut Biscuits

Light, fluffy biscuits studded with coconut and soaked in milky goodness—your new favorite anytime snack.
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Ingredients Equipment Method Notes

Ingredients
  

  • - 1½ cups all-purpose flour
  • - ½ cup unsweetened shredded coconut
  • - ¼ cup granulated sugar
  • - ½ teaspoon baking powder
  • - ¼ teaspoon baking soda
  • - ¼ teaspoon salt
  • - ½ cup cold unsalted butter cubed
  • - ¼ cup whole milk
  • - ¼ cup coconut milk
  • - 1 teaspoon vanilla extract

Equipment

  • mixing bowls
  • Pastry blender or fork
  • whisk
  • Biscuit cutter or floured glass
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, coconut, sugar, baking powder, baking soda, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Whisk milk, coconut milk, and vanilla together; pour into dry mix and stir until just combined.
  5. Turn dough onto floured surface, knead gently 5–6 times.
  6. Pat into 1" thick round, cut into biscuits, re-rolling scraps.
  7. Bake 12–15 minutes until golden.
  8. Cool briefly on pan, then transfer to wire rack.

Notes

- Toast coconut for extra flavor.
- Use gluten-free flour blend if needed.
- Stir in white chocolate chips or nuts for variation.