These biscuits have the color and texture of Southern corn bread, and similarly, they are not sweet. They go well with butter, buttery spread, honey or jam.
Makes 8 medium biscuits
- 1 packet dry yeast (2 1/4 tsp)
- 1 c warm (not hot) water
- 4 eggs plus 1 yolk (reserve white for egg wash)
- 1/2 c buttery spread (such as Smart Balance) or butter
- 2 Tbsp honey
- 1/4 tsp salt
- 1 c coconut flour
- 1 1/4 c all-purpose flour
- 1/2 tsp baking powder
- 1/4 c finely ground or flaked unsweetened coconut
- In the large bowl of an electric stand mixture, blend together water and yeast; allow to stand five minutes. In a small saucepan, heat the buttery spread with the honey until barely melted and combined. Cool a couple of minutes and add this mixture to the yeast mixture along with the eggs, extra egg yolk, and salt. Beat on low speed for 2 minutes.
- In a medium bowl, combine coconut flour, all-purpose flour and baking powder. Mix well and pour half of this mixture into the liquid mixture. Beat 4 minutes on medium low speed. Remove bowl and stir in the remaining flour mixture by hand until well blended. (If you have a dough hook on your mixer, this can be all done in the machine.) Dough will be soft and fluffy. Cover the mixing bowl with a clean tea towel, and place it in a warm, draft-free place for 1 hour.
- Stir or knead another minute or two. Divide into 8 pieces and roll each into a ball. Place the dough balls at least 1 1/2 inches apart on a large baking sheet lined with parchment paper. Cover and allow to rise 45 minutes. Meanwhile, preheat the oven to 350 degrees F. Brush the biscuits with the egg wash and sprinkle them with the unsweetened dry coconut flakes. Pat the coconut flakes down gently. Bake 20-25 minutes in the center of the oven. Biscuits will be light yellow when done. Cool on a rack and serve warm or at room temperature.