Coconut Biscuit Poppers

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Coconut Biscuit Poppers

Coconut Biscuit Poppers
1 cup Pamela's Baking and Pancake Mix
1/2 cup unsweetened coconut, finely shredded
2 tbsp. sugar
1/2 tsp. Clabber Girl or Rumford Baking Powder (gluten free)
2 tbsp. Smart Balance 50/50 Butter Blend Original
2 tbsp. milk, plus additional if needed

Prep: 15 minutes  Cook: 12 to 14 minutes  Cool: 5 minutes
Makes: 4 to 5 small biscuits

1. Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.

2. Combine baking mix, coconut, sugar and baking powder in a medium bowl. Cut in Smart Balance with a pastry blender until it’s the size of small peas; gently stir in just enough milk to form a dough that will hold together in a ball.

3. Roll or pat on a lightly floured surface to a thickness of 1/2-inch and cut into 2-inch rounds. If desired, spread a little soft butter on top of biscuits and sprinkle with additional coconut before baking.

4. Bake for 12 to 14 minutes or until lightly browned. Let cool on sheets for 5 minutes before removing. Recipe may be doubled. 

Nutritional Information:
Nutrition per serving: 180 calories, 3 g protein, 12 g total fat (6 g sat.), 25 g carbohydrate, 2 g fiber, 7 g sugar, 5 mg cholesterol, 370 mg sodium


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