Coconut Shrimp Bay Biscuits
A tropical spin on the crowd favorite - cheddar bay biscuits! These buttery biscuits with savory shrimp and crispy coconut will have you feeling like you're on a sun-kissed beach vacation.
Equipment
- 1 Small frying pan
- 1 Electric mixer with paddle attachment
- 1 large mixing bowl
- 1 cookie sheet
- 1 Pastry brush
Ingredients
For the biscuits
- ½ cup sweetened shredded coconut
- 8 oz shrimp thawed, and chopped
- 1 teaspoon seafood seasoning such as Low-Sodium Old Bay seasoning (affiliate link)
- Drizzle of vegetable oil
- 2¼ cup all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ? cup cold butter cubed
- 1 cup buttermilk
For the glaze
- 1 tbsp apricot jam
- ¼ tsp red chili flakes
- ½ tsp water
Instructions
For the biscuits
- In a small frying pan on medium low heat, toast the shredded coconut, stirring frequently, for 5 minutes, or until golden brown. Remove the coconut from heat and set aside.
- In the same pan, add a drizzle of vegetable oil and allow to heat up. Add the shrimp and stir in seasoning. Sautee until shrimp turns pink and opaque. Turn off heat and set aside.
- Preheat the oven to 400?.In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, baking soda, salt, and toasted coconut. Stir on low to combine.
- Cut in the butter: Add the cold butter and beat on low speed until pea sized crumbs form. Without an electric mixer, you can accomplish this using a pastry cutter or two butter knives. Continue to cut the butter and combine into the flour mixture until you have pea-sized crumbs.
- Add the buttermilk and mix until combined. Stir in the shrimp along with any cooking liquid. The dough will be slightly sticky.
- Spoon out dough onto a parchment-lined baking sheet, creating 12 drop biscuits.
- Bake at 400°F for 15-20 minutes or until edges are golden brown. Let cool for 5 minutes while preparing the glaze.
For the glaze
- In a small ramekin, combine the apricot jam, red chili flakes, and water. Heat in the microwave for about 20 seconds and stir. The glaze should be thin and spreadable. If it is too thick, add another half teaspoon of water and microwave in 10 second increments until a thin, smooth consistency is reached.
- Using a pastry brush, brush the glaze over all 12 biscuits. Serve warm.
Video
Notes
Storage: Store in an airtight container in the refrigerator for up to four days.
Freezing and reheating: Freeze leftover biscuits in a resealable bag within four days of baking. To reheat, microwave a biscuit for 30 seconds.