2 1/4 cups Flour
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
5 tablespoons Butter cut in pieces
1 cup Coconut Milk
1 cup Dried Coconut Chips
1/2 cup Dried Papaya Spears chopped
2 tablespoons Butter melted
Sift the dry ingredients. Add butter and gently blend.
Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya.
Stir together adding additional milk if necessary.
Knead lightly for 30 seconds and roll to 3/4-inch.
With a cutter, punch out 2-inch rounds.
Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
Bake in a preheated 450°F oven for 12-15 minutes.