Homemade Chinese Sausage Biscuits (Printable)
Buttery biscuits studded with savory Chinese sausage, scallions, and sesame seeds for a delightful 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 unsalted butter, cold, 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 oven to 425°F. Line baking sheet with parchment paper.
02 - In skillet over medium heat, cook diced Chinese sausage 2–3 minutes until fragrant and lightly browned. Drain excess fat and let cool.
03 - In large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
04 - Add cold diced butter. Using 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 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 Tips:
01 -
- The contrast between crispy sausage bits and tender, melt-in-your-mouth layers creates the most satisfying texture
- These somehow taste even better the next day, warmed up with your morning coffee
02 -
- Overworking the dough is the enemy of fluffy biscuits
- Cold ingredients are what separate good biscuits from great ones
03 -
- Work quickly once the milk hits the flour to keep everything cold
- Pat the dough straight down instead of pressing to avoid compressing the layers