Homemade Chinese Sausage Biscuits (Printable)
Buttery biscuits filled with savory Chinese sausage bits, scallions, and sesame seeds.
# What You Need:
→ Biscuit Dry Ingredients
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
→ Biscuit Wet Ingredients
06 - 1/2 cup cold unsalted butter, diced
07 - 3/4 cup cold whole milk
08 - 1 large egg, for brushing (optional)
→ Sausage Filling
09 - 3 Chinese sausages (lap cheong), finely diced
10 - 2 scallions, thinly sliced
11 - 1 tablespoon sesame seeds (optional)
# How To Make It:
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 to the flour mixture. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs.
05 - Stir cooled sausage, scallions, and sesame seeds into the flour-butter mixture.
06 - Pour cold milk into the bowl and mix gently until a shaggy dough forms. Do not overmix.
07 - Turn dough onto a lightly floured surface. Pat into a 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, close together for softer sides or spaced for crispier edges. Brush tops with beaten egg if desired.
10 - Bake for 16–18 minutes until golden brown.
11 - Cool slightly before serving warm.
# Expert Suggestions:
01 -
- The perfect balance of savory Chinese sausage sweetness against buttery biscuit richness creates something completely addictive
- These come together in under 40 minutes but taste like they took all morning to make
- Frozen dough means you can have fresh, warm biscuits any morning without starting from scratch
02 -
- Overworking the dough is the fastest way to tough biscuits. I stop mixing as soon as the flour disappears, even if it looks rough.
- The butter must stay cold until it hits the oven. If your kitchen is warm, chill the dough for 10 minutes before baking.
03 -
- Use a sharp cutter and press straight down without twisting for the tallest rise
- For extra layers, do two more fold-and-pat cycles before cutting