2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/2 cup solid refined coconut oil
3/4 cup canned light coconut milk
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in coconut oil with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in coconut milk just until a dough forms. Pat together and flatten on a lightly floured work surface to a rectangle about 1/2-inch thick. Cut into 12 squares and arrange on the prepared baking sheet, about 1 1/2 inches apart. Bake until golden brown, 15 to 17 minutes. Cool slightly before serving.
Savory herb variation: Stir 3 tablespoons chopped fresh herbs such as chives, cilantro and/or parsley and 1/4 teaspoon ground black pepper into the flour mixture before cutting in coconut oil.
Sweet variation: Increase sugar to 2 tablespoons. Just before baking, brush biscuit tops with 1 tablespoon light coconut milk, then sprinkle with 1 teaspoon sugar.
170 calories (90 from fat)
10g total fat
9g saturated fat
1 g dietary fiber
SmartPoints value : 7