Toasted Coconut Tea Biscuits

Toasted Coconut Tea Biscuits

Toasted Coconut Tea Biscuits - toasting the coconut takes the flavour of an old family favourite recipe to a whole new level; perfect for afternoon teas and weekend brunches.
Course Breakfast/Brunch, Snack
Cuisine Newfoundland, North American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 tea biscuits
Author Barry C. Parsons


  • 3 cups flour
  • cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter
  • 1 cup dried unsweetened fine or medium cut dessicated coconut (toasted, see note)
  • 2 tbsp lemon juice
  • ½ tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 1 cup undiluted evaporated milk


  1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
  2. In a food processor, combine the flour, sugar, baking powder and salt.
  3. Pulse in the butter until the mixture resembles a coarse meal with small pieces of butter still visible.
  4. Add the toasted coconut, toss well, and make a well in the center of the mixture.
  5. Mix together the undiluted evaporated milk, lemon juice, coconut extract and vanilla extract.
  6. Pour the liquid mixture into the well and mix only enough to form a dough ball.
  7. Roll on a floured surface to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet or make them like my nan did by baking them close together in a baking pan.
  8. Bake at 375 degrees F for 20-25 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter.

Recipe Notes