From Sweet Laurel Bakery’s cookbook: “Buttery, flaky biscuits are a challenge in grain-free baking, but we cracked the code. Funny enough, we took our favorite classic biscuit recipe and simply swapped in Sweet Laurel-approved ingredients, which usually doesn't work. Guess this just proves that biscuits are a little bit magical!" —Laurel Gallucci
Test Kitchen Notes
When we're not dreaming about using these biscuits as a pillow, we like to use them as a base for building a sandwich—they’re on the heavier side, as biscuits go, so they pair well with lighter layers like crisp lettuce and juicy tomatoes.
Their subtle coconut flavor also lends itself to sweeter applications—they're great forked open (like an English muffin) and served with jam, as a substitute for shortcake, or topped with roasted rhubarb.
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Combine the coconut butter and coconut oil in a small bowl and chill in the freezer for about 5 minutes.
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.
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.
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.
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.