* Exported from MasterCook *
Biscuits, Spicy Thai Coconut Mini
Recipe By :Kay Chun
Serving Size : 48 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Low Fat Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups all-purpose flour -- plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter -- cubed, plus
2 tablespoons cold unsalted butter -- cubed
1 1/4 cups unsweetened coconut milk
1 jar Thai red curry paste -- (4 oz)
Kay Chun makes these mini cocktail biscuits with two Thai staples:
red curry paste and coconut milk.
Active: 20 MIN
Total: 40 MIN
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour with the baking powder, baking soda
and salt. Using your fingertips, blend in the butter until pea-size
pieces form. Stir in the coconut milk and curry paste just until a dough forms.
On a lightly floured surface, pat the dough into a 7" square. Cut
into 1" square biscuits and transfer to the baking sheet. Bake for 20
minutes, until cooked through. Transfer to a rack to cool slightly
before serving.
Make Ahead: The biscuits can be stored in an airtight container at
room temperature overnight and reheated before serving.
S(Internet address):
"https://www.foodandwine.com/recipes/spicy-thai-coconut-mini-biscuits";
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Per Serving (excluding unknown items): 65 Calories; 4g Fat (58.2%
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;
7mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0204