Coconut Biscuits
By Chef Curtis Aikens


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.