• Chef Simeon Hall Jr.

Johnny Cake Biscuits, Coconut Jimmy Butter

Johnny Cake Biscuits, Coconut Jimmy Butter

Makes 20 biscuits



26 oz Flour

1 oz Baking Powder

5 oz White Sugar

2 tsp Salt

12 oz Frozen Butter

15 oz Cold Heavy Cream

2 large Chilled Eggs

Method of Preparation

Combine all the dry ingredients separately and mix well for at least 60 seconds with a whisk. Using a box grater grate the butter and return to the freezer. Combine the wet ingredients. Add the cold butter to the dry ingredients and massage it into the mix. Then add the wet and combine. Your dough should be wet and sticky. Wrap and refrigerate for at least 2 hrs.

After 2 hours the dough will be firm. On a lightly floured surface roll the dough out bout 1/3 the thickness. Then fold the dough from each corner onto itself. Repeat these 2 more times, resting the dough for 10 minutes each time. Finally return the dough to the refrigerator and chill overnight for the best results.

To bake preheat your oven to 375°F. On a lightly floured surface roll out the dough to about 2 inches. Then using a ring cutter cut out your biscuits. If using a knife cut into equal squares. I prefer squares. Brush with a little egg wash (1 egg and ½ cup water) and bake for about 12 minutes or until golden on top and bottom.

Coconut Jimmy Butter


1 cup Shredded fresh coconut (Substitute Unsweetened macerated coconut)

½ cup organic sugar

Fresh grated nutmeg

¼ tsp ground cinnamon

¼ tsp ground mace

¼ tsp ground allspice

1 cup coconut water

1 lb. high quality unsalted butter

Kosher salt to taste

Method of Preparation

In a heavy bottom pan add the coconut, sugar, and spices. Over medium heat cook until caramelized. About 12 minutes. Add the coconut water and reduce until “syrupy”. Add the butter and salt until thoroughly incorporated. Refrigerate until semi-solid. About 1 hour. Spoon, top with a little coarse salt and serve with Johnny Cake Biscuits

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