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–+ servings

Rhubarb Coconut Drop Biscuits

5 | 2 reviews
Look, I love a scone as much as the next girl, but there's something to be said about a fluffy, savory, crispy-on-the-edges drop biscuit that you make in one bowl, scoop out, and bake. Rhubarb is the star here, and this recipe takes that tart rhubarb and balances it with ginger, sugar, and a coconut crumble you won't be able to get enough of.
Also, coconut milk replaces buttermilk in this recipe. It's wild, but wildly good.
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 50 minutes
Servings: 11 drop biscuits

Equipment

Ingredients

For the coconut crumble filling:
  • 1/2 cup (75g) rice flour
  • 3 tablespoons (37g) granulated sugar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 2 tablespoons (13g) unsweetened coconut flakes or shredded coconut
  • 2 tablespoons (30g) coconut oil, melted
For the ginger rhubarb:
  • 1 large stalk (100g) rhubarb, sliced
  • 1 1-inch knob of ginger
  • 1/4 cup (50g) granulated sugar
For the drop biscuit dough:
  • 3 cups (420g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 3/4 cup (170g) salted butter, cold
  • 240 grams coconut milk, plus a bit extra for brushing, see Note

Instructions 

  1. Position a rack to the middle of the oven and preheat to 350°F.
  2. In a small bowl, whisk together 75 grams of rice flour, 37 grams of granulated sugar, 1/2 teaspoon of kosher salt, 13 grams of coconut flakes. Drizzle in the 30 grams of coconut oil and mix until you get a crumble with some clumps forming.
  3. Transfer this to a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes or until the mixture is lightly golden. Let cool.
  4. While that is baking, thinly slice 100 grams of rhubarb and add it to a medium bowl.
  5. Grate in the 1-inch knob of ginger and add 50 grams of granulated sugar. Mix with your hands, pressing the ginger into the sugar so that it nearly melts together. Set aside and let the rhubarb macerate with the ginger sugar while you prepare the drop biscuit dough.
  6. In a large bowl, whisk together the 420 grams of all-purpose flour, 50 grams of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt.
  7. Use either a rasp-style grater or box grater, grate in 170 grams of cold butter. Using your hands, toss the grated butter into the dry ingredients, coating all the individual butter pieces in flour and forming a shaggy, still-dry mixture.
  8. Use a spoon to transfer the rhubarb into the mix, but leave any excess liquid behind. (Save this liquid for topping the biscuits later). Toss the rhubarb with the flour mixture to evenly distribute.
  9. Add the coconut crumble and mix again.
  10. Drizzle 240 grams of coconut milk around the edges of the bowl. Use a fork to mix everything into a dough. Press this a few times with your hands, then cover and let the dough chill for at least 1 hour, or up to overnight. The longer the chill, the better the biscuits will bake.
  11. Whisk a tablespoon of coconut milk in with the liquid left over from the rhubarb + ginger mixture. Set this aside to brush on tops of the biscuits before baking.
  12. To bake, increase the oven temperature to 375°F. Use a 1/2 cup scoop to portion the dough into 11 even pieces. Space them 2 inches apart on a baking sheet, brush with the coconut milk topping, and bake for 20-25 minutes, or until lightly golden on the top and the edges.
  13. Serve warm!

Notes

Note: I tried my hardest to get this recipe to use a whole can of coconut milk, I am sorry I failed you. To use up the rest of a can, I suggest making oatmeal with it, adding it to a brothy bean or curry dish, or freezing it for later use!
Serving: 1 biscuitCalories: 70kcalCarbohydrates: 9gFat: 4g