Homemade Chinese Sausage Biscuits (Printable Version)

Buttery biscuits filled with savory Chinese sausage bits, offering a delightful fusion of fluffy American baking with sweet-savory Asian flavors.

# What You'll 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 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 your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the 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.
04 - Add the cold, diced butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
05 - Stir in the cooled sausage, scallions, and sesame seeds.
06 - Pour in the cold milk and mix gently until a shaggy dough forms. Do not overmix.
07 - Turn the dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold the 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 for shine, if desired.
10 - Bake for 16–18 minutes, or until golden brown.
11 - Cool slightly before serving warm.

# Expert Advice:

01 -
  • The contrast between crumbly buttery biscuits and chewy caramelized sausage is the kind of thing you'll crave at odd hours
  • These come together faster than you'd think, and they freeze beautifully so you can have them ready for unexpected guests
02 -
  • Overworking the dough develops gluten and makes biscuits tough, so stop mixing as soon as the flour is barely moistened
  • The sausage must cool completely before adding it to the dough, otherwise it melts the butter and destroys those flaky layers
03 -
  • If you don't have a biscuit cutter, a drinking glass works fine, just dip it in flour between cuts to prevent sticking
  • The secret to tall biscuits is cutting straight down without twisting the cutter, which seals the edges and prevents proper rising

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