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Dessert
Caribbean
6 - 8 servings
30 minutes
15 minutes
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.
