Tuesday, February 14, 2012

Coconut Almond Chocolate Biscuits

Coconut. Almonds. Chocolate. YUM!

I thought I was going to love these little things, but I didn't just love them. I only liked them. Gosh, I have so many left over for such a weak emotion. They are not sweet, which is ok. They are not as soft or fluffy like a buttery cheddar biscuit that I am dreaming of now. I spread strawberry jam all over mine, warm out of the oven and it was nice. I will say that I liked the coconut and almond flavors a lot but for the first time, not so much the chocolate. They don't quite belong here. Make if you want, or wait until I find you another recipe with this same yummy combination.

Happy Valentine's Day!!!

3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
1 large egg
3/4 cup plus 2 tablespoons buttermilk
1/3 cup shredded coconut (sweetened)
1/3 cup slivered almonds
1/2 cup semi-sweet chocolate chips
milk and sugar for topping before baking

Place a rack in the center of the oven and preheat oven to 350 degrees F. Place shredded coconut and slivered almonds on a baking sheet and toast in the oven for about 8 to 10 minutes. Keep your eye on the coconut. It browns quickly. Remove from the oven when toasted and allow to cool. Heat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour sugar, baking powder, baking soda, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of small pebbles, and some will be the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour and butter mixture from the fridge and add coconut, almonds, and chocolate chips.

Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once to the well. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the shaggy dough mixture out onto the counter. Bring together the dough with your hands into a 1 1/2-inch thick disk . Use a 2 1/2-inch round biscuit cutter to cut out biscuits. Flour the biscuit cutter if it starts to stick to the dough.

Place biscuits, about 1 inch apart, on the prepared baking sheets. Brush with a bit of milk and a few pinches of sugar. Bake biscuits for 14-18 minutes, until golden brown and cooked through. Remove from the oven and serve warm, with jam if you want. *Heat in microwave for 20 seconds when eating the following day(s).

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