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


  1. Heat oven to 385°F.
  2. Line baking pan with parchment paper.
  3. In a large bowl, sift together flour, baking powder, salt, sugars, and garlic powder.
  4. Add malunggay leaves.
  5. Using a pastry blender, cut butter into flour until pieces are about pea size.
  6. Add buttermilk and whole milk to flour mixture; stir until moistened.
  7. Scrape mixture onto a heavily floured flat surface.
  8. Sprinkle top of mixture lightly with flour.
  9. Press dough together and flatten.
  10. Using a rolling pin, roll out dough evenly to 1-inch thick.
  11. Use a metal scraper to fold dough in half.
  12. Flour lightly, if necessary, on top and under dough to keep it from sticking.
  13. Roll out dough once more to 1-inch thick, and fold again.
  14. Repeat process 2 to 3 more times working quickly so butter stays chilled.
  15. Cut dough using a 2-inch biscuit cutter; arrange on baking pan.
  16. Whisk egg wash ingredients in a small bowl; brush tops of dough with egg wash.
  17. 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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