Homemade Chinese Sausage Biscuits (Printable)
Fluffy biscuits loaded with savory Chinese sausage, scallions, and sesame seeds. These buttery, golden treats blend Eastern and Western flavors perfectly.
# What You'll Need:
→ Biscuit Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tbsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 2 tsp sugar
→ Biscuit Wet Ingredients
06 - 1/2 cup unsalted butter, cold, 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 tbsp 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. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
05 - Stir cooled sausage, scallions, and sesame seeds into the flour-butter mixture until evenly distributed.
06 - Pour in cold milk and mix gently with a spatula just until a 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 rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting. Gather scraps and repeat, handling dough as minimally as possible.
09 - Place biscuits on prepared baking sheet. Arrange close together for softer sides or space apart for crispier edges. Brush tops with beaten egg if desired.
10 - Bake for 16–18 minutes until golden brown on top and cooked through.
11 - Cool on baking sheet for 5 minutes before transferring to wire rack. Serve warm.
# Expert Suggestions:
01 -
- The balance of rich, buttery biscuits against the sweet-salty punch of lap cheong creates something entirely new yet comfortingly familiar
- These come together faster than you'd think, and the smell alone will have everyone gathering in the kitchen before they're even done
02 -
- Cold butter and cold milk are non-negotiable for flaky biscuits, so work quickly and dont let the dough sit at room temperature
- The folding step is what creates those beautiful layered layers, so dont skip it even if it feels tedious
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- A sharp biscuit cutter cuts cleanly without compressing the edges, giving you maximum rise