A Caribbean take on an American classic.

These quick and easy, freshly baked coconut bake biscuits are a twist on regular buttermilk biscuits. For an added Caribbean flair, coconut is added to the batter to create a nutty, buttery, flaky biscuit. Great for BLT sandwiches or on their own with honey and butter too.  You can even try them as topping for casseroles and pies, they’re that good!

Dry ingredients

4 cups of flour

1/4 cup baking powder

1 tsp salt

1 cup grated market cheese

1 cup grated coconut

2 eggs

Wet Ingredients 

2 cups coconut milk

2 tbsp melted butter

2 tbsp melted lard


  1. Combine all dry ingredients and mix evenly.
  2. Add melted butter and lard to dry ingredients.
  3. Slowly add coconut milk and mix together until all ingredients are combined.
  4. Rest in refrigerator for 30 mins.
  5. On a floured surface place dough and lightly flour the top of the dough.
  6. Pat down and shape dough into a rectangle about 1 1/2 inch thick.
  7. Cut circles using a glass or pastry circle to 2 to 3 inches.
  8. Lightly grease a cookie sheet and place rounds on sheet with enough room for rising.
  9. Rest for 5 mins at room temperature.
  10. Make an egg wash with two eggs and a bit of water.
  11. Brush the tops of the rounds with egg wash.
  12. Bake for 9 mins at 350 F; then broil for two minutes or until biscuits are desired brown colour.



No more articles