For the biscuits:
2 cups all-purpose flour
2½ teaspoons baking powder
2 teaspoons sugar
¾ teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
2/3 cup unsweetened coconut, toasted
3 green onions, finely chopped
1¼ cups buttermilk
For the beef:
3 tablespoons extra-virgin olive oil, divided
1 large shallot, minced
2 garlic cloves, minced
3 tablespoons red curry paste
1 pound ground beef
½ teaspoon kosher salt
1¼ cups coconut milk (not light)
1 tablespoon light brown sugar
½ cup chopped cilantro, divided
2 cups shredded cabbage
¼ cup finely chopped mint
Juice of 1 lime
For the biscuits: Arrange a rack in the center of the oven and preheat the oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl whisk together the flour, baking powder, sugar, baking soda and salt to combine. 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 green onions, then pour in the buttermilk and mix until just combined. Spoon 6 large mounds of dough onto the prepared 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.
For the filling: 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, until shallot begins to soften, about 3 minutes. Stir in red curry paste and cook, stirring, 45 seconds. Add the beef and salt, using a wooden spoon to break up the beef. Cook, stirring occasionally, until beef is just cooked through, about 5 minutes. Add the coconut milk and the sugar, reduce 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.
In a small bowl combine the cabbage, mint and the remaining ¼ cup cilantro with the remaining 2 tablespoons olive oil and the lime juice. Season to taste with salt.
To serve, split four 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. Use the remaining biscuits, beef and slaw for another round of sloppy Joes or for lunch the next day.