Ingredients:
Biscuits
2/3 cup(56 grams) unsweetened shredded coconut
2 cups(240 grams) all-purpose flour
2 1/2 teaspoonsbaking powder
2 teaspoonsgranulated sugar
1 teaspoonkosher salt
3/4 teaspoonbaking soda
1/2 cup(113 grams/1 stick) cold unsalted butter, cut into ½-inch cubes
3 scallions, white and light green parts only, finely chopped
1 1/4 cups(284 grams) buttermilk
Sloppy Joes
3 tablespoonsgrapeseed or other neutral oil, divided, plus more as needed
1 large shallot, minced
2 garlic cloves, minced
3 tablespoons(43 grams) red curry paste
1 pound(454 grams) ground beef (or dark-meat ground turkey)
1/2 teaspoonkosher salt
1 1/4 cups(301 grams) coconut milk (not light)
1 tablespoonlight brown sugar
1/2 cup(22 grams) chopped cilantro leaves and tender stems, divided
2 cups(175 grams) shredded green or red cabbage
1/4 cup(6 grams) finely chopped mint leaves
Juice of 1 lime (about 2 tablespoons)
Directions:
Make the biscuits: Arrange a rack in the center of the oven and turn on the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat, add the coconut, and, while the oven is coming to temperature, immediately place the coconut in the heating oven. Toast until golden brown, checking often, about 5 minutes. Meanwhile, in a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Cut the butter into the flour mixture (using two butter knives, a dough cutter, or your fingertips) until the butter is in pea-size pieces. Stir in the coconut and scallions, then pour in the buttermilk and mix until just combined. Spoon 6 large mounds (about heaping ½ cup each) of dough onto the lined pan, spacing them evenly. Transfer to the oven and bake until deep golden brown, about 16 minutes. Transfer to a wire rack and let cool.
While the biscuits bake, make the filling: Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until the shallot begins to soften, about 3 minutes. Stir in the red curry paste and cook, stirring constantly, until fragrant, 45 seconds. Add the beef and salt, using a wooden spoon to break up the beef. Cook, stirring occasionally, until the beef is just cooked through, about 5 minutes, adding more oil if the pan looks dry. Add the coconut milk and sugar, reduce the heat to medium-low, and cook until some of the liquid is absorbed but the mixture is still saucy, about 5 minutes, stirring occasionally. Remove from the heat and stir in ¼ cup of the cilantro. Season to taste with additional salt.
Make the slaw: In a small bowl, combine the cabbage, mint, and the remaining ¼ cup cilantro with the remaining 2 tablespoons oil and the lime juice. Season to taste with salt.
Assemble: To serve, split the biscuits crosswise. Spoon some of the beef mixture onto the bottom half of each biscuit. Top with some of the slaw and the top of the biscuit to form a sandwich. Serve right away, with lots of napkins. (For leftovers, let the meat mixture cool, then refrigerate in an airtight container. The biscuits can be stored in an airtight container or foil at room temperature.)