Southern Biscuits From Sweet Laurel Bakery

1. 1

   Preheat the oven to 350u00b0 F. Line a baking sheet with parchment paper.

2. 2

   Combine the coconut butter and coconut oil in a small bowl and chill in the freezer for about 5 minutes.

3. 3

   In a medium bowl, whisk together the flour, baking powder, and salt. Add the chilled coconut butter and coconut oil and cut in using a pastry blender, until a meal forms. It will look like wet sand, and the fats should be pea-sized. Stir in the coconut yogurt. Loosely form the dough into a ball and place on a sheet of parchment paper.

4. 4

   Cover the dough with a second sheet of parchment paper and press into a 3/4-inch-thick rectangle. Fold the dough over itself in three sections, like you would a letter. Again pat down the dough until it's 3/4-inch thick, and repeat this entire process two more times. This creates the fluffy layers that will puff and add lift as the biscuits bake.

5. 5

   Press out the folded dough so it's 1-inch thick, and cut out biscuits with a 3-inch round cookie cutter or the rim of a juice glass. Place the rounds on the prepared baking sheet.

6. 6

   Using a pastry brush, lightly coat the top of each biscuit with the beaten egg. Bake for about 15 minutes, or until puffed up and golden. Allow to cool or serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.