I love brunch. No, I adore brunch. Not enough good things can be said about brunch. Brunch is MAGIC.
Let’s look at the facts. For what other meal are you encouraged to:
- Leisurely sleep in
- Saunter to a restaurant in pajamas (okay, not encouraged, per se, but accepted?)
- Eat eggs benedict! (my one true egg love)….AND….
- Drink cocktails before 4pm without being judged
Seriously. Seriously?? That’s what I thought.
Malai Kitchen serves Thai food. You might think this would make for a strange brunch place, but what it really makes for is homemade coconut biscuits oh my wordddd. Shredded coconut flakes inside buttery biscuits, which were really just the base for poached eggs (for eggs benedict!!!)!
So yeah. I made some. With brie. Which I’m casually announcing but not feeling very casual about at all, since I also LOVE brie. But I feel like my love for things might be discredited if I love too many things, so I’m trying to calm it down.
I also added coconut cream. Love! Okay, I’ll stop now.
Just, make these? For brunch? And then invite me over please! Also, want to know more random things about me (as if you don’t already know too much)? I finallyyy updated my page to reflect my favorite TV shows. So important.
Yield: 8-10 medium size biscuits or 6 mammoth biscuits (you choose)
- Biscuit recipes generally require “cutting in” butter to the dry mixture. This means to combine the dry mixture and butter so that the butter is divided into equal sized pieces and covered in the flour.
- You can do this using a variety of methods. One of the easiest methods I’ve found – and the one I recommend for this recipe – is to grate the butter through the largest holes of your grater. If you don’t have a grater, however, you can simply cut the butter with a knife or, if you have it, use a pastry blender.
- Make sure you start with very cold butter – butter creates pockets of flakiness when baked in the biscuits. Yum! But, if the butter is too warm, it will fall apart, and therefore, won’t be as flaky.
- The brie taste in the biscuit isn’t too strong, so choose your brie accordingly. I used double cream, and it wasn’t too strong at all. In fact, I might go for a triple cream next time. Though, this is coming from the girl who can (and just did) cut into a brie wedge and eat off the knife.
- If you don’t have/like brie, you can use any cheese you like, or even leave it out if you prefer. These are infinitely adaptable!
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter
- 6 oz brie, cut into half inch pieces, including the rind
- 1/2 cup buttermilk
- 1/2 cup coconut cream
- 1 cup sweetened shredded coconut
- Preheat oven to 450 degrees F.
- Combine dry ingredients in a bowl.
- Grate very cold butter (using the largest holes of the grater) into flour, then combine until mixture resembles coarse meal.
- Add in brie chunks and shredded coconut, then toss to combine. Add buttermilk and coconut cream, then mix until JUST combined. Be careful not to over-mix, because that will toughen the biscuit.
- Put dough on floured surface, and pat (gently!) with your hands only, until dough is about 1/2” thick. Fold dough over on itself about 5 times, then gently press down until about 1 inch thick.
- Use a round cutter to cut into circles, then place onto cookie sheet, touching each other (for soft sides!). Bake for 10-12 minutes, or until golden brown on top. If you choose to make larger biscuits, they’ll take longer to bake up.