Homemade Chinese Sausage Biscuits (Printable version)
Buttery biscuits filled with savory Chinese sausage for a delicious fusion breakfast or snack.
# List of ingredients:
→ 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
# Directions:
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. Brush tops with beaten egg for shine.
10 - Bake for 16–18 minutes, or until golden brown. Cool slightly before serving warm.
# Expert Advice:
01 -
- The contrast between buttery, flaky layers and chewy, sweet-savory sausage hits every craving at once
- These come together in under 40 minutes but taste like something from a fusion bakery
02 -
- Overworking the dough makes tough biscuits so mix until just combined and handle gently when shaping
- Cold butter is non-negotiable here if it starts melting, pop the bowl in the fridge for 15 minutes
03 -
- Use a sharp biscuit cutter and press straight down without twisting to ensure tall, even rise
- Grating frozen butter instead of cutting it into cubes makes it incredibly easy to incorporate quickly