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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

5 from 2 votes
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.