Homemade Chinese Sausage Biscuits (Print version)

Buttery, flaky biscuits filled with savory Chinese sausage and fresh scallions for perfect East-West fusion breakfast.

# What you 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, for brushing (optional)

→ Sausage Filling

09 - 3 Chinese sausages (lap cheong), finely diced
10 - 2 scallions, thinly sliced
11 - 1 tablespoon sesame seeds (optional)

# 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.
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 pieces remaining.
05 - Stir cooled sausage, scallions, and sesame seeds into the flour-butter mixture until evenly distributed.
06 - Pour cold milk into mixture and mix gently with a spatula or hands just until a 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 - Cut rounds using 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. For softer sides, arrange close together; for crispier edges, space 2 inches apart.
10 - Brush tops with beaten egg if desired for golden shine.
11 - Bake for 16–18 minutes until tops are golden brown and biscuits sound hollow when tapped on bottom.
12 - Cool on baking sheet for 5 minutes before transferring to wire rack. Serve warm.

# Expert advice:

01 -
  • The contrast between salty, sweet sausage and buttery biscuit is absolute perfection
  • These come together faster than you think, especially if you freeze the butter ahead of time
  • The recipe is forgiving, so even beginner bakers get impressively flaky results
02 -
  • Cold ingredients are nonnegotiable for flaky biscuits, so keep your butter and milk chilled until you need them
  • Overmixing the dough makes tough biscuits, so stop as soon as the dough comes together
  • Chinese sausage varies in sweetness, so taste a piece before adding to adjust your expectations
03 -
  • Use a sharp cutter and press straight down, do not twist or you seal the edges
  • If your kitchen is warm, chill the dough for 15 minutes before cutting to help biscuits keep their shape

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