Soft, buttery biscuits infused with creamy milk and sweet coconut, perfect for tea time or a cozy afternoon snack. I love how they bake up light and fluffy with just the right amount of sweetness, making them ideal for enjoying plain or with a dollop of butter and jam.
Why You’ll Love This Recipe
I like these biscuits because they come together quickly with simple pantry ingredients, and they fill the kitchen with a warm, sweet aroma while baking. The shredded coconut adds a delicate texture and tropical flavor, while the milk makes the dough wonderfully tender. I find them just as good fresh from the oven as they are later in the day with a warm drink.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
1 teaspoon vanilla extract
directions
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I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a large bowl, I whisk together the flour, shredded coconut, sugar, baking powder, and salt.
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I add the cold cubed butter and use a pastry cutter or my fingers to work it in until the mixture looks like coarse crumbs.
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I pour in the milk and vanilla extract, stirring gently until a soft dough forms.
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On a lightly floured surface, I knead the dough just 2–3 times to bring it together.
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I roll the dough out to about 1/2-inch thickness and cut it into rounds with a biscuit cutter or glass.
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I place the biscuits on the prepared baking sheet, leaving a little space between each.
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I bake them for 15–18 minutes, until the tops are lightly golden.
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I serve them warm or at room temperature, either plain or with butter and jam.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Servings: 12 biscuits
Calories: 210 kcal per biscuit
Variations
I sometimes replace half the milk with coconut milk for a stronger coconut flavor. For a sweeter treat, I sprinkle a little sugar on top before baking. If I want something more decadent, I add a handful of white chocolate chips to the dough.
storage/reheating
I store these biscuits in an airtight container at room temperature for up to 3 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes to refresh their texture. They can also be frozen for up to 2 months and thawed at room temperature before serving.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, I can. The biscuits will be less sweet, so I might add an extra tablespoon of sugar if I want to keep the same flavor balance.
Can I make the dough ahead of time?
Yes, I can prepare the dough, wrap it tightly, and store it in the fridge for up to 24 hours before baking.
Can I make these dairy-free?
Yes, I can substitute plant-based butter and coconut milk for a dairy-free version.
How do I keep the biscuits soft?
I avoid overworking the dough and store the biscuits in an airtight container once cooled to keep them from drying out.
Can I add other mix-ins?
Absolutely. I sometimes stir in dried fruit, nuts, or chocolate chips for variety.
Conclusion
Milky coconut biscuits are a simple, comforting bake that I can enjoy any time of day. With their soft texture, buttery flavor, and gentle coconut sweetness, they always bring a bit of homemade warmth to my table—whether I’m sharing them with guests or savoring one with my afternoon tea.
Print
Milky Coconut Biscuits
- Total Time: 28 minutes
- Yield: 12 biscuits
Description
Soft, buttery biscuits infused with creamy milk and sweet coconut, perfect for tea time or a cozy snack.
Ingredients
2 cups all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup whole milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, shredded coconut, sugar, baking powder, and salt.
Add the cold cubed butter to the dry ingredients and use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs.
Pour in milk and vanilla extract, then stir gently until a soft dough forms.
Turn the dough onto a lightly floured surface and knead just 2–3 times to bring it together.
Roll out to about 1/2-inch thickness and cut with a biscuit cutter or round glass.
Place biscuits onto the prepared baking sheet, spacing them slightly apart.
Bake for 15–18 minutes, or until the tops are lightly golden.
Serve warm or at room temperature, plain or with butter and jam.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
