Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.2% of RDA
• Calories: 14.4% of RDA
• Carbs: 11.6% of RDA
• Fat (total lipid): 28.9% of RDA
• Fiber: 11.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 3.5% of RDA
• Sodium: 15.0% of RDA
• Sugar: 5.2% of RDA
• Vitamin A (IU): 0.1% of RDA
• Vitamin B6: 9.6% of RDA
• Vitamin C: 1.1% of RDA
• Iron: 3.0% of RDA
• Magnesium: 13.2% of RDA
• Manganese: 8.6% of RDA
• Niacin: 4.7% of RDA
• Potassium: 12.3% of RDA
• Zinc: 6.0% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 425 degrees.
2.
Add flour, baking powder, salt and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
3.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (likely a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
4.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
Refrigerated coconut milk from the carton works the best, not the thicker coconut milk from the can. Any kind of milk desired will work here.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 288
Protein 3.90 g
Carbohydrates 31.9 g
Iron 0.56 mg
Fiber 3.14 g
Calcium 52.3 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
