2 1/4 c flour
1 TB baking powder
1/2 ts baking soda
1/2 ts salt
5 TB butter — cut in pieces
1 c coconut milk
1 c sweet coconut, toasted —
: grated
1/2 c dried papaya — chopped
2 TB 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
degree oven for 12-15 minutes.
Yields
1 Servings