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Biskut Buttermilk
Minuman • Malaysia
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.
Bahan-bahan(untuk 2 medium biscuits)
- 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) - pilihan
- 1 teaspoon Brown sugar (gula perang) - pilihan
- 1 tablespoon Chopped fresh herbs (daun ketumbar atau daun bawang) - pilihan
- 1/4 teaspoon Lemongrass powder (serbuk serai) - pilihan
Arahan
- 1
Preheat your oven to 200°C (about 400°F). Line a baking tray with baking paper.
5 minutes
Ensure your oven is fully preheated for even baking.
- 2
In a large bowl, sift together whole wheat flour, baking powder, baking soda, salt, and lemongrass powder (if using).
2 minutes
Sifting aerates the flour and ensures even distribution of leavening agents.
- 3
Add cold butter to the flour mixture. Using fingertips or a pastry cutter, rub the butter into the flour until it resembles coarse breadcrumbs.
3 minutes
Work quickly to keep the butter cold—this creates flakier biscuits.
- 4
Mix in brown sugar, pandan extract, and herbs if desired. Make a well in the center.
2 minutes
Adding pandan gives a uniquely Malaysian aroma and flavour.
Kenapa hidangan ini sihat
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.
This healthy buttermilk biscuit recipe uses whole wheat flour, which is high in fibre, B vitamins, and minerals like magnesium and selenium. Low-fat buttermilk provides protein and calcium with less saturated fat, supporting bone health. Using less sugar and butter reduces overall calories and unhealthy fats, making this a heart-healthy choice. Including local herbs adds antioxidants and micronutrients, while optional pandan and lemongrass offer natural flavour with minimal calories.
Petua
- 💡Tip 1: Always use cold butter and handle the dough minimally for light, flaky biscuits.
- 💡Tip 2: Add herbs or local flavours like pandan for a unique Malaysian twist.
- 💡Tip 3: Serve biscuits fresh and warm for the best taste and texture.
Penyimpanan & hidangan
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze for 1 month. Reheat in a toaster oven to restore texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
