Chinese Sausage Biscuits (Printable)
Fluffy, buttery biscuits studded with savory Chinese sausage. Perfect for breakfast or snacks with East-meets-West fusion flavor.
# What goes in:
→ 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 unsalted butter, cold, diced
07 - 3/4 cup cold whole milk
08 - 1 large egg, beaten (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 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 completely.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
04 - Add cold, diced butter to flour mixture. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with pea-sized butter bits remaining.
05 - Stir cooled sausage, scallions, and sesame seeds into flour-butter mixture until evenly distributed.
06 - Pour cold milk into bowl and mix gently with a spatula just until shaggy dough comes together. 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 to create flaky layers.
08 - Using a 2.5-inch biscuit cutter, cut straight down through dough without twisting. Gather scraps and gently reform to cut additional biscuits.
09 - Place biscuits on prepared baking sheet. Arrange close together for softer sides or spaced apart for crispier edges. Brush tops with beaten egg if desired.
10 - Bake for 16–18 minutes until tops are golden brown and biscuits sound hollow when tapped.
11 - Let cool on baking sheet for 5 minutes before serving warm.
# Expert Advice:
01 -
- The Chinese sausage adds a incredible sweet and salty depth you cannot get from regular bacon
- These come together in under 40 minutes but taste like you spent all morning on them
02 -
- Overmixing is the enemy of fluffy biscuits so stop as soon as the dough comes together
- Cold ingredients are nonnegotiable here; warm butter means flat dense biscuits
03 -
- Use a sharp biscuit cutter and press straight down without twisting for the best rise
- Let the cooked sausage cool completely before adding it to the dough so the butter stays cold