Biscuits have always been one of my favorite things to eat. I went to New Orleans a few weeks ago, and had the most AMAZING southern buttermilk biscuits. I loved them so much I knew I had to make my own version of these biscuits for Thanksgiving. These easy, homemade Chinese sausage scallion biscuits are everything I love in a biscuit. It is also a great fusion of Asian and American cultures in a small, flaky food item. 🙂
Ingredients, Substitutions & Adjustments
- All purpose flour – AP flour is the main dry ingredient in these biscuits.
- Baking powder – This helps the the biscuits rise and gives it its airy texture.
- Salt for seasoning – I added 1/2 tsp of salt to this recipe, but you can add up to 3/4 tsp. I tested this recipe with 3/4 tsp, but I found it to be too salty for my taste.
- Unsalted butter – Butter gives the biscuits their rich flavor and helps give them their flaky texture. This is similar to how croissants get their flaky texture. Make sure to use unsalted butter, so your biscuits are not too salty.
- Buttermilk – This tangy milk gives the biscuits an extra kick of flavor. You can substitute with heavy cream or whole milk. I would recommend heavy cream over whole milk.
- Chinese sausage – Chinese sausage is a red, cured sausage that is salty and filled with umami flavor. If you can’t find them or don’t like them, leave them out.
- Green onions – Adds a bit of freshness to the biscuits.
Making my easy homemade Chinese sausage biscuits
These Chinese sausage scallion biscuits are homemade and so easy to make! First, add the minced Chinese sausage to a pan and cook over medium heat until it is seared on all sides (1-2 minutes). Empty onto a plate lined with paper towels and set aside. The paper towel will soak up the excess fat. Prepare a baking sheet by covering it with parchment paper. Combine the flour, baking powder, and salt in a large bowl. Grate the frozen butter with a boxed grater and add it to the bowl. Combine the flour and butter using 2 forks until the butter is pea sized.
Add the buttermilk, minced Chinese sausage, and green onions. Mix until the mixture starts to form large clumps. Pour the mixture onto a floured surface. Bring it all together and pat it down until it is a 3/4 inch thick rectangle. Fold one side to the center and then the other side to the center. Turn the dough 90 degrees. Gently flatten it and repeat the folding process. Turn the dough 90 degrees. Gently flatten the dough again and repeat the folding process a last time. After the last fold, flatten the dough into a 3/4 inch thick rectangle. Using a 2 inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet touching each other. If you have extra pieces, bring them together and cut out more biscuits until you run out of dough. Let them cool in the fridge for 20 minutes. This helps prevent spreading.
Move the oven rack to the top third of the oven. Preheat the oven to 425 degrees F (218 degrees C). Brush the tops with melted butter or buttermilk. Bake the biscuits for 15-20 minutes until light brown on top. Cool biscuits for 5 minutes before serving.
Tips on how to make the perfect Chinese sausage biscuits
I’ve made tons of mistakes in the testing process, so you don’t have to. These tips will help you create the best homemade biscuits!
Can I use milk instead of buttermilk?
What do I do if I don’t have a boxed grater?
Cut the butter into small cubes and freeze them overnight.
What if my dough gets too warm?
Don’t over mix the dough.
How do you get the flaky layers?
How do I get biscuits to rise?
How long can I store biscuits?
Up to 2 days at room temperature, 1 week in the fridge, and up to 3 months in the freezer. Reheat them in a toaster oven or oven for best results
Did you make this dish?
If you made this dish, I would love to see!
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Chinese Sausage Biscuits
Ingredients
- ¼ cup Chinese sausage minced, about 1 Chinese sausage
- 1 ½ cup all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter frozen
- ½ cup + 1 tbsp buttermilk
- ¼ cup green onions
Instructions
- Add the minced Chinese sausage to a pan and cook over medium heat until it is seared on all sides (1-2 minutes). Empty onto a plate lined with paper towels and set aside. The paper towel will soak up the excess fat.
- Prepare a baking sheet by covering it with parchment paper.
- Combine the flour, baking powder, and salt in a large bowl.
- Grate the frozen butter with a boxed grater and add it to the bowl. Combine the flour and butter using 2 forks until the butter is pea sized.
- Add the buttermilk, minced Chinese sausage, and green onions. Mix until the mixture starts to form large clumps.
- Pour the mixture onto a floured surface. Bring it all together and pat it down until it is a 3/4 inch thick rectangle. Fold one side to the center and then the other side to the center. Turn the dough 90 degrees. Gently flatten it and repeat the folding process. Turn the dough 90 degrees. Gently flatten the dough again and repeat the folding process a last time.
- After the last fold, flatten the dough into a 3/4 inch thick rectangle. Using a 2 inch biscuit cutter, cut out biscuits and place them on the prepared baking sheet touching each other. Make sure to flour the biscuit cutter to prevent the biscuits from sticking to it. If you have extra pieces, bring them together and cut out more biscuits until you run out of dough.
- Let them cool in the fridge for 20 minutes. This helps prevent spreading.
- Move the oven rack to the top third of the oven. Preheat the oven to 425 degrees F (218 degrees C).
- Brush the tops with melted butter or buttermilk.
- Bake the biscuits for 15-20 minutes until light brown on top.
- Cool biscuits for 5 minutes before serving.
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