Homemade Chinese Sausage Biscuits (Printable)

Fluffy biscuits with savory Chinese sausage pieces for a delicious fusion breakfast or snack.

# 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 cold unsalted butter, 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cook diced Chinese sausage in a skillet over medium heat for 2–3 minutes until fragrant and lightly browned. Drain excess fat and let cool completely.
03 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
04 - Add cold diced butter to 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 flour-butter mixture.
06 - Pour in cold milk and mix gently until 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 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. Brush tops with beaten egg if desired.
10 - Bake for 16–18 minutes until golden brown. Cool slightly before serving warm.

# Expert Suggestions:

01 -
  • The contrast between flaky, buttery layers and chewy, candied sausage is something you didnt know you needed
  • They come together in under 40 minutes but taste like you spent all morning in the kitchen
  • The slight sweetness of the sausage pairs perfectly with a cup of coffee or tea
02 -
  • Overworking the dough is the fastest way to tough biscuits, so handle it as little as possible once the milk is added
  • Cold ingredients are not optional here, room temperature butter will melt into the flour and you will lose those flaky layers
  • Chinese sausage varies in sweetness, so taste a piece before cooking and adjust the sugar in the dough if needed
03 -
  • Use a sharp cutter and press straight down without twisting to get the tallest rise from your biscuits
  • Let the cooked sausage cool slightly before adding it to the dough, otherwise it might melt your butter pieces

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