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Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine flour and granulated sugar. Using a pastry blender cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk, egg and vanilla. Add to flour mixture, stirring with a folk until just combined. If too wet to handle add more flour, a little at a time.
Turn dough out onto a lightly floured surface. Knead 8 to 10 times dough by folding and gently pressing it just until dough holds together. With a rolling pin, roll the dough to a 10x7-inch rectangle about 1/2 inch thick. Place the dates and coconut on top of the dough. Roll up, starting from a long side; pinch dough to seal seams. Use plain dental floss or 100%-cotton kitchen string to cut into 10 slices. Place about 2 inches apart on prepared baking sheet.
Bake 12 to 15 minutes or until golden brown. Place baking sheet on a wire rack.
In a small bowl combine powdered sugar and orange juice. Using a pastry brush, coat the tops of the hot biscuits.