How to Make Buttermilk Biscuit (Traditional & Healthy Version)
Buttermilk Biscuits are a delightful treat that has found its way into Malaysian cafés and home kitchens, thanks to the country's multicultural influences and love for baked goods. In Malaysia, these fluffy biscuits are often enjoyed with a local twist, incorporating ingredients like pandan for aroma and using low-fat dairy to suit a health-conscious lifestyle. The subtle tang of buttermilk, combined with the light, airy texture, makes these biscuits a favourite at breakfast or teatime. While originally a Western specialty, Malaysians have embraced buttermilk biscuits, experimenting with local flavours and serving them alongside traditional beverages like teh tarik or kopi O. These biscuits are perfect for sharing with family during morning gatherings or as an afternoon snack. Their simplicity and versatility make them a go-to for busy households seeking nourishing, homemade options. By using wholesome ingredients and mindful techniques, you can enjoy this classic treat with all the comfort and none of the guilt.
Ingredients
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1/2 cup Low-fat buttermilk (susu mentega rendah lemak)
- 1 1/2 teaspoons Baking powder (serbuk penaik)
- 1/4 teaspoon Baking soda (soda penaik)
- 1/4 teaspoon Salt (garam)
- 2 tablespoons Cold unsalted butter (mentega tanpa garam)
- 1/2 teaspoon Pandan extract (ekstrak pandan)
- 1 teaspoon Brown sugar (gula perang)
- 1 tablespoon Chopped fresh herbs (daun ketumbar atau daun bawang)
- 1/4 teaspoon Lemongrass powder (serbuk serai)
Step-by-step instructions
Step 1 · Preheat your oven to 200°C (about 400°F)
Preheat your oven to 200°C (about 400°F). Line a baking tray with baking paper.
Step 2 · In a large bowl
In a large bowl, sift together whole wheat flour, baking powder, baking soda, salt, and lemongrass powder (if using).
Step 3 · Add cold butter to the flour mixture
Add cold butter to the flour mixture. Using fingertips or a pastry cutter, rub the butter into the flour until it resembles coarse breadcrumbs.
Step 4 · Mix in brown sugar
Mix in brown sugar, pandan extract, and herbs if desired. Make a well in the center.
Step 5 · Pour in the buttermilk and gently mix until just combined
Pour in the buttermilk and gently mix until just combined. Do not overmix—the dough should be shaggy.
Step 6 · Turn the dough onto a lightly floured surface
Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Fold once or twice, then cut into circles or squares.
Step 7 · Place biscuits on the prepared tray
Place biscuits on the prepared tray, slightly apart. Brush tops with a little extra buttermilk for a golden finish.
Step 8 · Bake for 15–18 minutes
Bake for 15–18 minutes, or until golden brown. Let cool slightly before serving.
Why this recipe is healthy
Choosing whole grains and low-fat dairy makes these biscuits more nutritious than conventional recipes, supporting digestive health and steady energy release. The lower sugar and fat content make it suitable for weight management and balanced diets. Its plant-based ingredients (apart from dairy) ensure more vitamins, minerals, and phytonutrients, ideal for a health-conscious Malaysian lifestyle.
A note on tradition
In Malaysia, buttermilk biscuits are gaining popularity as part of urban café culture and festive gatherings, especially during Hari Raya open houses or family brunches. The incorporation of local flavours like pandan and lemongrass is a nod to Malaysia's culinary innovation and multicultural palate. Traditionally, such baked goods are served alongside Malaysian beverages, celebrating togetherness and hospitality.