Category: breads

What smells better than fresh-baked bread? Bread is a staple food of European, Middle Eastern, Amerindian and Indian cultures. It is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads, with preferences differing from region to region. Because of its versatility and filling nature, bread makes the perfect accompaniment to any entr?ɬ

Quick & Delicious Trinidad Coconut Rock Buns: Perfect Every Time
If you’re looking for a quick, easy, and utterly delicious treat, look no further than Trinidad Coconut Rock Buns! This nostalgic snack is not only super simple to make but also packs a punch of flavour with its coconut-infused, raisin-studded goodness. It’s the perfect combination of a sweet, sugary crust and a soft, airy interior – a true Trinidadian classic!
The best part? You can whip up a batch of these coconut rock buns in no time. Whether you’re baking them for a cosy tea break or as a treat to share with friends, they’re always a hit.
And guess what? This recipe is just one of the many in my free ebook “7 Sweet Trini Treats”! Stick around to find out more – you won’t want to miss it!
Why Trinidad Coconut Rock Buns Are So Special
Coconut rock buns are a nostalgic treat for me. I vividly remember saving up my allowance as a child to buy them from the lady who sold baked goods out of the back of her station wagon every Wednesday afternoon at my prep school. Occasionally, I’d stray from my usual and pick up a sugar bun or currant roll, but I always came back to my faithful friend – the coconut rock bun.
I think the appeal lies in the contrast of the rough-hewn, homely exterior, which hides the soft, airy texture of the inside. Or maybe it’s the sweet, sugary crust, which perfectly complements the coconut-infused, raisin-studded flavour. Who knows? It may take a lifetime of consumption to find out! 😉
When I was making these buns, my mother kept asking what I was doing. When I told her I was making rock buns, she kept mumbling that she’d never heard of them. But once she tasted one, she immediately said, “Is toto!” Turns out, she knew this baked good as “toto” (pronounced TOE-TOE) from her childhood in Jamaica. But when I looked it up, I found that every Jamaican site I visited referred to toto as a cake, not a bun! I may never get to the bottom of the mystery, but I do love the story!
Recommended Tools
- Non-Stick Baking Tray – Essential for ensuring your coconut rock buns come off the tray easily.
- Mixing Bowl Set – A good set of mixing bowls makes preparing your dough a breeze.
- Digital Kitchen Scale – Accurate measurements lead to consistent results in every batch.
- Hand Mixer – Perfect for beating eggs and mixing ingredients quickly and efficiently.
- Silicone Spatula Set – Ideal for scraping down bowls and ensuring every bit of flavour is mixed in.
- Oven Thermometer – Helps you maintain the perfect oven temperature for even baking.
- Sifter/Flour Sieve – Ensure your flour is light and airy for the perfect dough texture.
- Baking Brush – For greasing your tray or adding an extra touch of melted butter before baking.
Step-by-Step Guide to Making Trinidad Coconut Rock Buns
1. Preheat the Oven and Prepare the Tray
Start by preheating your oven to 360°F (190°C). While that’s warming up, grease a baking sheet or line it with parchment paper to ensure your buns come off easily once they’re baked.
1. Rub the Margarine into the Flour
Next, sift your all-purpose flour into a large mixing bowl. Use your fingertips to rub the margarine into the flour until the mixture resembles fine breadcrumbs. This step ensures the dough has that delicate texture we all love in rock buns.
1. Add the Sugar, Raisins, Baking Powder, and Coconut
Once your flour mixture is ready, stir in the brown sugar, raisins, baking powder, and shredded coconut. This is where the magic happens – those ingredients combine to give your buns a sweet, fragrant, and flavourful base.
1. Beat the Eggs and Add the Wet Ingredients
Beat the eggs and vanilla extract together in a separate bowl. Then, pour the egg mixture into your flour mixture and combine. Slowly add the milk, a little at a time, to help bind everything together.
1. Combine into Dough
Use your hands to bring the dough together. It should feel moist but not sticky. If it’s too dry, add a little more milk. Once combined, the dough will be thick, but it will hold its shape.
1. Shape the Dough and Add the Sugar
Using a spoon and a fork, divide the dough into equal pieces and shape each one into a rocky cone shape. Place them on the greased baking tray. At this point, I like to sprinkle a generous amount of brown sugar on top of each bun for that extra sweet, crispy crust.
1. Bake and Enjoy
Place your tray in the preheated oven and bake for 15 minutes or until golden brown. The buns should have a slightly hard, sugar-coated outer shell and a soft, fluffy interior.
Trinidad Coconut Rock Buns
2 cups all purpose flour (sifted)
½ cup soft margarine
½ cup brown sugar
4 Tbsps. raisins
1 teaspoon baking powder
2 medium eggs
1 teaspoon vanilla
4 tsps. milk
½ cup shredded coconut
Preheat oven at 360°F / 190°C. Grease baking sheet.
Using the finger tips, rub fat into sifted flour until mixture resembles fine breadcrumbs.
Add sugar, raisins, baking powder and coconut, mix in evenly.
Beat eggs and vanilla. Pour into flour mixture and combine then add milk slowly.
Combine mixture with the hands until a moist dough is formed.
With a spoon and a fork, divide dough into equal pieces and shape each piece into a “rocky cone” on the greased baking tray.
*(Although the recipe doesn’t call for it at this point I sprinkle the buns generously with brown sugar 😉 )*
Bake for 15 minutes or until done.
Troubleshooting Tips for Perfect Coconut Rock Buns
- Buns too hard? You might have overbaked them. Keep a close eye on your oven time. Every oven is different, so it’s important to start checking at around 12 minutes.
- Buns too soft? The dough may have been too wet. Try adding a little more flour next time to ensure the right consistency.
- Uneven sugar crust? Make sure you sprinkle the sugar evenly over the dough before baking.
Storing and Serving Your Trinidad Coconut Rock Buns
Coconut rock buns are best enjoyed fresh, but if you need to store them, place them in an airtight container once they’ve cooled completely. They’ll stay fresh for about 2-3 days. I recommend enjoying them with a cup of tea or coffee – the perfect pairing for an afternoon treat. If you want to hold on to them even longer freeze them after they cool. They will thaw and reheat well for up to a month.
Conclusion
Trinidad Coconut Rock Buns are a perfect balance of simplicity and flavour. With just a handful of ingredients, you can create a delicious treat that evokes nostalgia and brings the comforting taste of the Caribbean to your kitchen. The step-by-step process ensures that even beginner bakers can achieve that perfect balance of a hard, sugary exterior and a soft, fluffy inside. Plus, it’s quick enough to fit into a busy day.
And if you loved this recipe, I know you’ll enjoy the others in my free ebook “7 Sweet Trini Treats”. In this downloadable guide, I’ve packed in more easy, delicious, and classic recipes from Trinidad that are perfect for any occasion.
Ready to Bake More Trini Treats?
Download my free ebook, “7 Sweet Trini Treats”, now and discover even more irresistible recipes to add to your baking repertoire. These recipes are a great way to explore the flavours of Trinidad and Tobago, impress your friends and family, and enjoy some nostalgic treats from your childhood.
Don’t miss out—get your copy today and start baking!
August 8, 2007
Banana Bread (recipe)
So I’m down to the wire, poised like a racehorse at the starting gate, determined to meet the deadline of this month’s Bread Baking Day. So what if I waited til the last possible moment, it still counts right? 🙂 This month the theme is ‘Bread with Fruit’. Well what could be more tropical, and more classic, than banana bread? So far to date I’ve had luck with the recipes on GraceFoods.com so I thought that there Banana Bread recipe would also be a home run. Well, I don’t know if Trini bananas and eggs have a different water content to those in Jamaica but something was really off with the ingredient listing because I had to add an additional cup of water to get the dough to the right ‘quick bread’ consistency. If you give this recipe a try do let me know if you also found the need to add additional water as I am quite curious.
After adding the water I also found that I had to bake the bread for an additional 20 minutes. Again, I don’t know if my kitchen had spontaneously transformed itself into an alternate cooking portal where the laws of earthly physics didn’t exist, so do let me know if your experience corresponds more closely with the directions as written, or with my modifications.
Trials and tribulations aside the bread came out great! 😀 Very light, spongy and deliciously moist. The banana flavour was milder and subtler than I expected, and the raisins added just the right amount of sweetness. Definitely one that will make again 🙂
(more…)
August 1, 2007
Herbed Square Bread (recipe)
When I saw that Zorra at Kochtopf had decided to start a monthly bread challenge I knew I had to take part. I love to make bread and I don’t make as many varieties as I would like 🙂 This would be an opportunity to really challenge myself and put to use some of the many tips and tricks I’ve been absorbing through osmosis via The Fresh Loaf 🙂
For this first challenge Zorra wanted us to make a bread that contained herbs. My first thought was to make a rosemary foccacia but I really wanted to challenge myself. That’s when this recipe for Herbed Square Bread caught my eye. On the surface it appears as little more than a savoury cornbread, so what’s the challenge in that? Well you see the recipe called for chopped onion, and I haven’t attempted a bread with chopped onion since I was about 15 years old (and boy was that a disaster!). So turned off was I by that attempt that I have consciously avoided recipes for breads that included chopped vegetables ever since. Since this year is all about me overcoming my food phobias I thought it was time to dig deep, and give the savoury veggie-cornbread another try.
Although the recipe calls for 1 1/2 cups of chopped onion I thought it best to tip-toe and reduced the amount to a 1/2 cup. It was a decision that I am glad I made because I found the onion flavour to still be intense and I think if I had added more my old phobia would probably have just been reinforced. I also omitted the call for chopped celery, because … well I hate celery 😛 Other than that, this recipe was an interesting challenge and I’m glad I pushed myself to the point of making it.
So what’s it taste like? The official description from The Good Home Cookbooksays:
This savory bread contains all the flavors of a classic turkey stuffing. It makes a fine accompaniment to soup.
Hmm, that’s definitely a combo that I could imagine tasting quite well… I should probably make some veggie broth tomorrow for a light lunch/dinner and give it a try myself. However, right now, as I am typing this, I am eating it with some cheese and pepper sauce. If this bread was a first date, it wouldn’t be the kind that you rush home to call your girls about, but it’s definitely the kind where you go home and start thinking about how you wouldn’t mind a second one, and maybe even a third…. and that can be a good thing too right?
(more…)
July 1, 2007
Cinnamon-Apple Streusel Muffins (recipe)
Hearty, dense, earthy, wholesome. These are the words that I traditionally associate with muffins, thanks to years of my mom’s bran-carrot-raisin concoctions. As good and nutritious as those are they are also the polar opposite of everything that this recipe was. Yet another slam-dunk from The Good Home Cookbook: More Than 1000 Classic American Recipes, these muffins were light, airy, and delicately sweet from the natural sugars of the apple chunks studded throughout. The light streusel topping is equally subtle and far from overpowering. It was really enjoyable to put together, and even more fun to consume 🙂 In keeping with the requirements for this month’s Muffin Monday, I paired it with a warm cup of Twinnings tea (Blackcurrant, Ginseng and Vanilla) for the perfect midnight treat 🙂
(more…)
June 29, 2007
Sarina’s Peppery Paprika Cornbread (recipe)
For my first entry to Weekend Breakfast Blogging I was awhirl with ideas. The theme was ‘Spice it Up’ and I toyed with the ideas of a spicy omelette, spicy hash brown potatoes even a spicy breakfast shake before finally settling on this spicy cornbread 🙂
(more…)
June 24, 2007
Trini Fish Puff
Fish puffs are a staple in Trini bakeries.
Usually stuffed with creamy fish paste (or chicken) in a piped choux pastry. They are delicious!
June 11, 2007
Join the ‘Breadifesto’!
May 16, 2007
Trinidad Dosti Roti (recipe) – a valiant attempt
As I mentioned long ago my past attempts at roti making have been nothing short of tragic. My mother has been hiding her tawa away from me for the past few years as a result, eyeing me suspiciously whenever I would plead for the co-ordinates to its whereabouts. I pleaded with every school of logic I could come up with.
I was older now, wiser. How could I maintain a site called TriniGourmet and not have any attempts at roti?
I even tried pulling an Eric ‘Respect my authoritay’ Cartman, but that too backfired 😆
Sadly I resigned myself to the fact that I simply was not trusted. 🙁
Then, miraculously one morning I entered the kitchen to the sight of a tawa on the stove.
Could this really be?!
Mom nodded yes, she had decided to give me another chance and I could now share ownership. Whee!
I decided I would try my hand at Dosti Roti. Dosti means friendship in Hindi, and in this recipe the two rotis are cooked together, making them friends! 🙂 (at least until they are torn apart and eaten :P)
I made two batches of this and the last of my second batch were worlds above the first of my first batch. This reinforced the fact that with some things there are simply no shortcuts. Practice practice practice. It’s the only way.
I monitored the application of oil (more is better), I monitored the heat to see what would happen if i lowered it, if I raised it. If I extended the baking time, and if I reduced it. If I rolled it thinner, thinner, thinner. I made mental notes of what seemed to work and what seemed to hinder.
I still have a long way to go but the fact that I got a grudging nod and a ‘not bad not bad’ from her cheered me immensely and since the tawa has remained out I can’t wait to try again 🙂
If you’ve got any tips for me (and everyone else) let me know 🙂
(more…)
May 10, 2007
Brother’s Bread (recipe)
Well it’s been a while since I have posted a bread recipe. With rising bread prices here in Trinidad my mother and I have now committed to making our own bread on a full time basis rather than occasionally. Although my ciabatta bread recipe has been really popular don’t think that I don’t have a huge backlog of other recipes that I want to try. This one here (Brother’s Bread) is one of many to come!
I first saw Brother Rick Curry on the Food Network show Sara’s Secrets. I was really impressed and moved by his kind manner, patient delivery and quiet strength (he was born without a right forearm). He currently runs the National Theatre Workshop of the Handicapped which is based in NYC and Maine. This recipe is from his book The Secrets of Jesuit Breadmaking. It was a cinch to make and has a lovely aroma and appearance, I’m definitely going to be adding this book to my Amazon wishlist 🙂 Although this recipe calls for all white flour I substituted 3 cups with wholewheat, due to my own family’s needs/preferences. One unexpected bonus, I now know how those mottled breads get that appearance, vinegar!
Brother’s Bread
——————————————————————————–
Recipe By: Food Network
Ingredients:
1 tablespoon active dry yeast
2 1/4 cups warm water
1 1/2 tablespoons salt
1 tablespoon sugar
6 to 7 cups unbleached all-purpose flour
Cornmeal
White distilled vinegar
Directions:
In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.
Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar.
Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.
April 23, 2007
Scottish Oatcakes (recipe)
When I first read about Beck ‘n Posh’s British food challenge (titled Fish n Quips) I was immediately filled with curiousity, excitement and fear. You see, and I hope I don’t offend too many, most of my memories of eating in England are far from fond. Outside of fish n chips nothing really appealed to me or was anything that I wanted to taste a second time. Some of this may have been a combination of hosts with poor culinary abilities, shady ‘balti’ establishments that hurt my stomach and having to navigate within my own kosher restrictions. I really hope that when I visit the Isle again I will have the means (and independence) to try places and dishes recommended by passionate Brit foodies, like Trig, whose judgment I trust and respect 🙂 I am also taking part in this challenge to see what dishes the other participants make so that I can maybe find some new recipes that will challenge my prior (mis?)conceptions. 🙂
So what was I gonna make? I wanted something that would excite my imagination. My mom makes a decent shepherd’s pie but it doesn’t inspire my imagination. Tea sandwiches and scones are nice but after 4 years of weekly Friday Afternoon Teas at Smith they now strike me as mundane. I really wanted to try something that I had not tasted or heard of before. After all, I take part in these foodie challenges because they bring an element of adventure to my days!
My options were quickly running out. And then it hit me (metaphorically, not literally!). Scotland! For some reason I find Scotland and Scots intriguing. Maybe I’ve watched ‘So I married an Axe Murderer’ too many times. Maybe it’s because something in their straight-shooting no-nonsense style and accents reminds me of my Jamaican mom and her family. Maybe it’s because the ones I’ve met have been nothing but friendly and warm. Maybe it’s because I got so many supportive messages from total strangers in Scotland when Trinidad played in the World Cup. Yes! I would make something Scottish! but what?
A friend had once told me about cranachan, and at first I really had my heart on making that. But I have no raspberries, and I didn’t feel like substituting the first time around. Then another friend suggested clootie dumplings. The name made me giggle and the recipe seemed interesting… but …. I just didn’t feel like I wanted to go that route… I had just finished eating off a massive amount of a steamed pudding as it was. Then that same friend (Scottish can you tell?) suggested oatcakes. Hmm? I had never heard of these before and as we talked back and forth I grew more and more animated. Apparently Scottish Oatcakes are like the national bread of Scotland. But they’re not really a bread. And they’re not a cake (in the contemporary sense of the word). This was gonna rock!
I ran several recipes by my friend, that I had located online, for his approval and finally settled on the one listed below. It was a huge hit with my mother and me. She loved it especially because it was sugar-free and healthy. I loved it cos it was flaky and crunchy. We finished them off, Mom enjoying hers with sugar-free jam and tea. I decided to ignore my Scottish friend’s suggestion to consume them with whiskey, opting instead for a ‘classy’ mug of Cherry Kool-aid 😉 So yummy. I will definitely be making another batch soon!
(more…)
April 20, 2007
Ciabatta Bread – an overview
“I feast on wine and bread, and feasts they are” – Michelangelo
As ‘ciabatta bread’ continues to be the #1 search term via which people stumble onto TriniGourmet.com I thought I’d dig up some more information about this increasingly popular bread! 🙂
If you are in a rush for a recipe – click here to see my step by step illustrated tutorial!
From Wikipedia:
Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish: in Italian ciabatta means ??????slipper??????. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread.
.
It is not clear where in Italy this kind of bread was first produced, and at least one type of ciabatta can be found in nearly every region of Italy. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a sourdough starter.
.
There are many variations of ciabatta. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta latte.
.
A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).
April 8, 2007
REVIEW: The Roti King ‘Roti Skins’
As I’ve previously mentioned here in Trinidad the term ‘roti skin’ is commonly used when referring solely to the roti bread, rather than ‘roti’ which usually refers to a dish of roti bread + fillings/sides. Confusing? Well, it was equally confusing to me to realize that to the rest of the world the word roti meant ‘bread’ and nothing more! Let’s just say it made my first overseas visit to an ‘Indian’ restaurant quite a ‘surprise’… 😆
Anyway, like most Trinis we have our preferred providers of the illustrous dhalpuri roti skin, however last month, because she was in a rush, my mother decided to pick up a prepackaged bundle while doing the rest of her shopping at the supermarket.
Her choice? A 4-pack of dhalpuri skins under the moniker of ‘The Roti King’…
Verdict: The skins were papery and dry. The filling was too sparse (I like my dhalpuri to be spilling peas left and right). Worse yet it left my mother and I with that unhappy feeling in your stomach that doesn’t go away for hours. We’ll definitely be avoiding the checkout aisle and sticking to the freshly made stuff in the future!
March 29, 2007
Fried Bake ‘n Fish (recipe)
‘Shark n Bake’ is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i’ve been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will stop at Maracas en route, to pick up their ‘Bake n Shark’ before proceeding to their ultimate destination. Although there are many fish stands, there are usually one or two with the longest lines, and of course that is where to head! 😀 (to see pics of a shark n bake stand up close, click here)

My friend Simi enjoys a bake n shark – Carnival Tuesday 2005
So what is Bake n Shark? Well it is basically fried dough and highly seasoned fried fish. That probably does not sound all that amazing or innovative but it really is all in the execution, and of course the accroutements! The condiment bar is often as large as the fish stand and contains everything from cilantro sauces to garlic sauce, tamarind sauce, chopped vegetables and of course pepper sauce (for pics click here). Also for those like myself who don’t eat shark (for religious reasons) most vendors offer alternative fish options such as kingfish or flying fish so no one has to miss out!
My version used butterfish fillets but you can use any mild firm white fish. If I do say so myself it is ‘out of this world’ 😛
Trinidad Fried Bake ‘n Fish (adapted from the Naparima Girls’ High School Cookbook)
Ingredients:
Float (Fried Bake)
4 cups flour
1 1/2 tsp salt
4 tsp baking powder
water
oil for frying
Fried Fish
1 lb fish fillets
2 limes
breadcrumbs
flour
2 tbsp minced chive & thyme
1 tsp minced garlic
1 teaspoon salt
1/2 tsp pepper sauce
1-2 beaten eggs
oil for frying
Method:
Fried Bake:
1. Sift flour, salt and baking powder
2. Add enough water (around 2 1/2 cups) to make a soft dough
3. Knead for about 10 minutes.
4. Leave to rest for 1/2 hour or more
5. Divide into 6 portions.
6. Flatten each portion to a a diameter of 5″ to 6″ and 1/4″ thick. Oil hands if necessary to prevent the dough from sticking to your hands
7. Fry in hot oil untli brown, turning once
8. Drain on kitchen paper
Fried Fish:
1. Combine chive, thyme, garlic, salt and pepper sauce
2. Marinate fish in lime and salt for about 15 minutes
3. Drain well and rub with seasoning mixture
4. Dip fillets in flour
5. Dip fillets in egg
6. Dip fillets in breadcrumbs
7. Fry on both sides until brown
8. Drain throughly on kitchen paper
Condiments:
Condiments for this dish are as varied and freeform as they come. Let your imagination and preferences guide you 🙂
This time around I made some coleslaw, tossed some tomatoes and watercress with olive oil, salt and pepper, and made a lovely sauce by combining diluted mango chutney with ketchup and chopped garlic
Assemble by slicing horizontally into the fried bake 90% of the way through. Insert a fillet and top with condiments.

March 23, 2007
Perfect Baking Powder Biscuits in 15 Minutes
There is something truly magical about homemade bread. The scent of warm, buttery dough filling the kitchen, the soft crumb yielding to the first bite, the satisfaction of knowing you created something from scratch—it’s one of the simplest yet most rewarding joys of cooking. But let’s be honest, not every day allows for the time and patience needed to knead, proof, and bake a full loaf of bread. That’s where quick breads come in.
Over the years, I’ve found that having one or two go-to quick bread recipes can be an absolute lifesaver. Whether you need something to soak up the last bit of sauce from a meal, serve alongside a comforting bowl of soup, or whip up a quick treat for unexpected guests, quick breads have your back.
For me, coconut bake and baking powder biscuits are the ultimate solutions. They’re quick, versatile, and always a hit. And when it comes to biscuits, there’s nothing quite like a batch of freshly made baking powder biscuits—golden, flaky, and irresistibly light. These remind me so much of the ones from Kentucky Fried Chicken here in Trinidad—except homemade, and infinitely better.
Best of all? They require no yeast, no waiting time, and barely any effort. If you’ve ever felt intimidated by the idea of making biscuits from scratch, I promise you, this recipe will change your mind.
Let’s dive in and make these perfectly fluffy, buttery biscuits together!
Why Baking Powder Biscuits Are a Kitchen Essential
If you love the idea of homemade bread but don’t have the time or patience for yeast-based recipes, these biscuits are your answer.
They’re:
✔ Quick & Easy – Ready in just 20 minutes from start to finish.
✔ Beginner-Friendly – No special skills or equipment required.
✔ Versatile – Perfect with breakfast, lunch, or dinner.
✔ Fail-Proof – Follow my tips, and you’ll get perfect biscuits every time.
Once you’ve mastered this recipe, you’ll never need store-bought biscuits again!
Essential Ingredients for the Perfect Biscuit
You only need six basic ingredients to make these beauties:
- All-purpose flour – Provides structure and a tender crumb.
- Baking powder – The key ingredient for lift and fluffiness.
- Salt – Enhances the flavour.
- Cold butter – Creates flaky layers (don’t skip the chilling!).
- Solid shortening – Adds extra tenderness.
- Milk – Binds everything together for a soft, delicate texture.
Step-by-Step Guide to Making Fluffy Baking Powder Biscuits
Baking Powder Biscuits Recipe

Makes 10 biscuits
2 cups all-purpose flour
3 tsps baking powder
1 teaspoon salt
1/4 cup cold butter (cut up)
2 tbsps chilled solid shortening
2/3 cup milk
Position a rack in the center of the oven and preheat it to 425F
Butter the cookie sheet or cover it with parchment paper
In a large mixing bowl whisk together the flour, baking powder and salt
Cut in the butter and shortening until it resembles coarse meal
Add the milk and toss it in only until the dough hold together. (If the dough is becoming sticky place it in the fridge for 5 – 10 minutes)
Add a drop or two more milk if the dough is too powdery
To make drop biscuits, scoop 10 equal portions of the dough onto the baking sheet, placing them at least one inch apart
Bake 12 to 15 minutes until a light golden brown on top.
Cool on wire rack, serve warm
My Best Tips for Foolproof Biscuits
✔ Keep everything cold – Cold butter = flaky layers.
✔ Don’t overwork the dough – Overmixing makes biscuits tough.
✔ Use a light hand when shaping – This keeps them airy and soft.
✔ Test your baking powder – Expired baking powder won’t give the lift you need.
Delicious Variations to Try
Feeling creative? Try these flavour-packed twists:
✔ Cheese & Chive Biscuits – Add ½ cup of grated cheese and 2 tablespoons of chopped chives to the dough.
✔ Garlic Butter Biscuits – Brush warm biscuits with melted butter and minced garlic.
✔ Sweet Honey Biscuits – Mix in 1 tablespoon of honey for a touch of sweetness. Make a light glaze to take it into dessert territory!
Serving Suggestions: What to Pair with Your Biscuits
Baking powder biscuits are incredibly versatile. Try them with:
✔ Butter & Jam – A simple yet indulgent treat.
✔ Fried Plantains & Buljol – Two Caribbean classics!
✔ Stewed Chicken or Beef – Perfect for soaking up rich sauces.
✔ Scrambled Eggs & Avocado – A nourishing breakfast.
Want more delicious, easy-to-follow recipes like this? Download my free eBook, “7 Sweet Trini Treats”, and bring the flavours of Trinidad into your home! Inside, you’ll find tried-and-true favourites like pone, sugar cakes and coconut rock buns —perfect for sharing with loved ones.
Click here to get your free copy now!
January 17, 2007