Chinese Sausage Biscuits (Printer-friendly)
Buttery biscuits dotted with savory Chinese sausage, scallions, and sesame seeds. A fusion breakfast or snack.
# What you'll need:
→ Biscuit Base
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons sugar
06 - 1/2 cup cold unsalted butter, diced
07 - 3/4 cup cold whole milk
08 - 1 large egg, for brushing
→ Sausage Filling
09 - 3 Chinese sausages (lap cheong), finely diced
10 - 2 scallions, thinly sliced
11 - 1 tablespoon sesame seeds
# Method:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the diced Chinese sausage for 2–3 minutes until fragrant and lightly browned. Drain excess fat and let cool.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
04 - Add the cold, diced butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
05 - Stir in the cooled sausage, scallions, and sesame seeds.
06 - Pour in the cold milk and mix gently until a shaggy dough forms. Do not overmix.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold the dough in half, pat out again, and repeat once more for flaky layers.
08 - Cut out rounds using a 2.5-inch biscuit cutter. Gather scraps and repeat, handling dough as little as possible.
09 - Place biscuits on prepared baking sheet, close together for softer sides or spaced for crispier edges.
10 - Brush tops with beaten egg for shine, if desired.
11 - Bake for 16–18 minutes, or until golden brown.
12 - Cool slightly before serving warm.
# Expert Tips:
01 -
- The contrast between buttery flaky layers and sweet savory sausage hits every comfort button at once
- These come together faster than you think and they reheat beautifully all week long
02 -
- Cold ingredients are your best friend here, warm butter or milk will make the biscuits tough instead of tender
- Work the dough as little as possible once the milk is added, overmixing is the enemy of flaky layers
03 -
- Pat your dough to an even thickness so all biscuits bake at the same rate
- Place biscuits close together on the baking sheet if you want softer sides, or space them apart for crispier edges