Malunggay Biscuits

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Malunggay Biscuits

  • 4 1/4 cups flour, plus more for rolling
  • 2 tablespoons baking powder
  • 2 teaspoons Kosher salt
  • 1/4 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon garlic powder
  • 1/2 cup dried crushed malunggay leaves (sun dry fresh leaves, which are available in Chinatown or farmers’ markets)
  • 1 cup very cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup buttermilk
  • 1 cup whole milk

Egg wash:

  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon sugar


Heat oven to 385°F. Line baking pan with parchment paper.

In a large bowl, sift together flour, baking powder, salt, sugars, and garlic powder. Add malunggay leaves. Using a pastry blender, cut butter into flour until pieces are about pea size. Add buttermilk and whole milk to flour mixture; stir until moistened. Scrape mixture onto a heavily floured flat surface.

Sprinkle top of mixture lightly with flour. Press dough together and flatten. Using a rolling pin, roll out dough evenly to 1-inch thick. Use a metal scraper to fold dough in half. Flour lightly, if necessary, on top and under dough to keep it from sticking. Roll out dough once more to 1-inch thick, and fold again. Repeat process 2 to 3 more times working quickly so butter stays chilled.

Cut dough using a 2-inch biscuit cutter; arrange on baking pan. Whisk egg wash ingredients in a small bowl; brush tops of dough with egg wash. Bake for 12 to 15 minutes until tops are golden brown. Makes 25 biscuits.

Approximate Nutrient Analysis per biscuit:
170 calories, 8 g fat, 5 g saturated fat, 30 mg cholesterol, 300 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g sugar, 3 g protein


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