Chinese Sausage Biscuits (Print Version)
Buttery biscuits studded with savory Chinese sausage for a fluffy East-meets-West breakfast or snack.
# What You 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 granulated sugar
06 - 1/2 cup cold unsalted butter, cut into small cubes
07 - 3/4 cup cold whole milk
08 - 1 large egg, lightly beaten (for egg wash, optional)
→ Sausage Filling
09 - 3 Chinese sausages (lap cheong), finely diced
10 - 2 scallions, thinly sliced
11 - 1 tablespoon sesame seeds (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Add diced Chinese sausage and cook for 2-3 minutes until fragrant and lightly browned. Drain excess fat and set aside to cool.
03 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until thoroughly combined.
04 - Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
05 - Stir the cooled sausage, scallions, and sesame seeds (if using) into the flour-butter mixture until evenly distributed.
06 - Pour cold milk into the bowl. Mix gently with a spatula or wooden spoon just until a shaggy dough comes together. Do not overmix.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold dough in half, pat out to 1-inch thickness again, and repeat folding once more to create flaky layers.
08 - Use a 2.5-inch round biscuit cutter to cut out rounds. Press straight down without twisting. Gather scraps, gently pat together, and cut additional biscuits. Handle dough as little as possible.
09 - Place biscuits on prepared baking sheet. Arrange close together for softer sides, or space 2 inches apart for crispier edges.
10 - Brush tops of biscuits with beaten egg for a glossy golden finish, if desired.
11 - Bake for 16-18 minutes until tops are golden brown and biscuits are cooked through.
12 - Let biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm.
# Expert Advice:
01 -
- The salty sweetness of lap cheong creates pockets of intense flavor in every bite
- These biscuits come together faster than you think and freeze beautifully for busy mornings
02 -
- Hot butter means tough biscuits, so keep everything chilled until it hits the oven
- Overworking the dough develops gluten and makes biscuits dense instead of tender
03 -
- Place the baking sheet in the freezer for 10 minutes while the oven preheats to keep the butter as cold as possible
- Brushing the tops with egg wash creates that gorgeous golden shine