6 - 8 servings
Chef Curtis Aikens
2¼ cups Flour
1 tablespoon Baking Powder
½ teaspoon Baking Soda
5 tablespoons Butter, cut in pieces
1 cup Coconut Milk
1 cup Dried Coconut Chips
½ 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 ¾ 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.