If you like piña coladas – and biscuits – this recipe is for you! No need for a throwback ad in the paper to find this recipe, we’ve got it right here for you to enjoy. Whether you want to soak up the rest of the summer with a sweet treat or bring tropical vibes to the winter time, these biscuits are truly the favorite frozen drink in a buttery, tender, cakey form. I was so inspired after my tropical jaunt to Anguilla with my girls, and I had to whip these up before summer’s end.

Shredded coconut, fresh pineapple pieces and juice, plus the extra sugary taste from sweetened condensed milk, these Piña Colada Biscuits are truly a piña colada in a bite. The addition of turbinado sugar, lime zest, and nutmeg on top truly put these shortcakes over the top. They’ll have you singin’ your heart out and craving these throughout the year for a taste of summer.

If you’re feeling it, you can also make these “adult” with a splash of rum in the glaze! If not, sub for water or milk to make these appropriate for all ages. Enjoy!

Glaze Ingredients:

• 1 - 1 ½ cups powdered sugar
• 4 tbsp whole milk
• 2 tbsp dark rum, optional
• 2 tbsp lime zest
• 2 tbsp shredded coconut
• 1 tsp ground nutmeg
  

Instructions:

1. Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, add flour and add 8 tbsp of butter in a snapping motion with your fingers.
3. Once your mix is the consistency of grated Parmesan cheese, add in pineapple chunks, shredded coconut and sweetened condensed milk. Mix well to evenly distribute the additions.
4. Make a well in your flour mixture and add in the pineapple juice. Gently mix with your hands before adding whole milk slowly, mixing with your hands as you go. Combine until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional milk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the remaining butter and brush onto the biscuits. Once buttered, add a pinch of turbinado sugar.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. While biscuits are baking, prepare glaze. In a medium bowl, add powdered sugar, lime zest, and shredded coconut. Mix in the rum, if using, and add the milk slowly, until runny, glaze consistency is achieved. Sprinkle in ground nutmeg and whisk once more.
10. Once biscuits are out of the oven, allow them to cool slightly before drizzling with the glaze. Enjoy!
    

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