Homemade Chinese Sausage Biscuits (Printable)
Buttery biscuits filled with savory Chinese sausage and scallions, offering a perfect fusion of flavors for breakfast or snacks.
# What You Need:
→ Biscuit Dough
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
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook 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 until well combined.
04 - Add cold, diced butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs.
05 - Stir in cooled sausage, scallions, and sesame seeds until evenly distributed.
06 - Pour in cold milk and mix gently until shaggy dough forms. Do not overmix.
07 - Turn dough onto lightly floured surface. Pat into 1-inch thick rectangle. Fold 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. Brush tops with beaten egg for golden shine.
10 - Bake for 16–18 minutes until golden brown and cooked through.
11 - Cool slightly before serving warm.
# Expert Advice:
01 -
- The contrast between crumbly buttery biscuits and chewy sweet sausage hits every pleasure center at once
- They come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Cold ingredients are the secret to flaky biscuits. Warm butter melts into the flour and you lose all those buttery layers.
- Handle the dough as little as possible. The more you work it, the tougher your biscuits will become.
03 -
- Add a dash of white pepper or five spice powder to the dough for an extra aromatic kick
- If you cannot find Chinese sausage, bacon or ham work but you might want to add a pinch of sugar to compensate