Filthy Kitchen Confidential

I have a confession to make:

I hate grocery shopping.

You’d think someone who loves to cook and bake as much as I do would love the mere though of an entire store dedicated to food. But grocery stores are the worst. The florescent lights, long lines, crowded aisles, I can’t even with that.

My strong aversion to the supermart halls has led to some interesting days in my kitchen. Case in point, this morning. My internal dialogue went a little something like this:


What can I make for breakfast?

[looks in refrigerator and pantry]


[thinks for a moment]

I think I have the makings of some pancakes.

Since when do I actually like pancakes? Since never.



Katya, you’ve never made biscuits before in your life.


Enter Martha Stewart and her brilliantly simple biscuit recipe. Like seriously, these biscuits were the easiest things to make.

At the exact moment I had all the dry ingredients combined with the butter, it hit me– I was out of milk.

There was a brief moment of panic. I couldn’t just throw away the mixture in front of me. Using water instead just seemed wrong; I believe in biscuits having as much butter and fat in them as possible. What’s a girl to do?

Then I remembered my vegan roommate telling me to use up the coconut milk he’d left in our refrigerator while he’s out of town. Coconut milk has a fairly high fat content, it’s tasty, it just might be crazy enough to work in this recipe!

So this morning’s biscuit recipe ended up looking like this:

1 3/4 cups all purpose flour (I used the real stuff with gluten this time but I might try it gluten free next time around)

2 1/2 tsp baking powder

6 Tbsp chilled butter, cut into little pieces

1 1/2 tsp sea salt

3/4 cup coconut milk


Preheat the oven to 450 degrees. Butter or grease a baking sheet.

Whisk together the flour, baking powder, and salt. Using a fork, combine the butter with the dry ingredients until mixture resembles a coarse meal. If you’ve ever made a pie crust from scratch, this is basically the same technique. Slowly add the coconut milk, stirring with a fork until everything looks well combined and you have a somewhat sticky-looking dough.

Drop about 2 Tbsp dough onto the greased baking sheet (I like my biscuits to look like the ones pictured above. If you want more uniform, flaky biscuits you can knead the dough on a lightly floured surface, roll it out to about 3/4″, and then use a biscuit/cookie butter or a sturdy glass to make nice round biscuits). Bake for about 15 minutes, until your biscuits are golden. Let cool for a hot minute and then chow down!

Biscuits in the plate


Like I said, this was my first attempt at making biscuits and I learned a couple of things along the way. The flavor of the coconut milk really comes through in these biscuits (I like it a lot, but it’s definitely not your typical biscuit). I found I needed to add a little more salt than was called for in Martha’s recipe to compensate for that. I also took a page out of my mom’s book and added a little pat of butter to the top of each muffin about 5 minutes before removing them from the oven.

Also, I had no idea whether this experiment would work so it didn’t dawn on me to blog it until after the biscuits were done. Please excuse the lack of pictures.

In the spirit of using whatever I could find in my kitchen, I paired these little beauties with some jalapeño jelly I received as a Christmas present this year. SO TASTY!!

Eat dat biscuit

This was quite possibly the easiest breakfast I’ve made for myself in a while. It’s a really fast one to make, too. I’m adding these biscuits to my school-year arsenal. 8:30 classes, you don’t scare me at all!

Anyway, I hope y’all like these biscuits as much as I do. Let me know about any cool variations you come up with, or any tips you have for making them even better.

Happy baking!


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