These are good served with pork tenderloin, as an appetizer, or with your breakfast meal.
½ cup flaked coconut
1½ cups All-Purpose Biscuit Mix (page 50)
½ cup milk
½ teaspoon coconut flavoring
2 tablespoons sour cream
Preheat the oven to 350 degrees. To toast the coconut, place in a small baking pan and toast in the oven for 5 to 8 minutes, stirring occasionally. Set aside to cool.
Preheat the oven to 425 degrees. In a small bowl add the baking mix, milk, and coconut flavoring and stir. Add the sour cream and the cooled coconut. Turn out onto a lightly floured board. Knead 3 or 4 times. Roll to ½-inch thickness and cut with a 2-inch biscuit cutter. Place biscuits on an ungreased baking pan and bake for 10 to 12 minutes or until golden brown.
Makes 12 to 14 biscuits.