Green Onion Chicken Sausage Biscuits
Green Onion Chicken Sausage Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1/2 cup cold butter, grated
- 1/2 cup scallions, chopped
- 3/4 cup buttermilk
- 340 g The Sausage Project Melty Cheddar Chicken Sausage, minced
- 1 egg, beaten, for egg wash
For Serving
- 2 tablespoons butter, softened
- 1/4 teaspoon flaky salt, as needed
- 2 tablespoons honey, as needed
- 2 tablespoons chili crunch, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Chop the scallions and mince the Melty Cheddar Chicken Sausage. Ensure the sausage is finely minced as it will be incorporated directly into the biscuit dough.
⏱️ 5 min
- 3
In a large mixing bowl, combine the all-purpose flour, grated cold butter, chopped scallions, and buttermilk. Mix with a wooden spoon until just combined.
⏱️ 5 min - 4
Add the minced chicken sausage to the flour mixture. Continue to mix with the wooden spoon until a cohesive dough forms. The dough should resemble a ball of mashed potatoes.
⏱️ 5 min
- 5
Lightly flour a clean work surface. Transfer the dough to the floured surface and gently knead or form it into a flattened disc, about 1 inch thick.
⏱️ 3 min
- 6
Using a round biscuit cutter, cut out individual biscuits. Place the cut biscuits onto the prepared baking sheet, leaving a little space between each.
⏱️ 4 min
- 7
In a small bowl, beat the egg to create an egg wash. Brush the tops of the biscuits generously with the egg wash.
⏱️ 3 min
- 8
Bake the biscuits in the preheated oven for 30 minutes, or until golden brown and cooked through. They should be hot, flaky, and buttery.
⏱️ 30 min•🌡️ 375
- 9
Serve the warm biscuits immediately with softened butter, a sprinkle of flaky salt, a drizzle of honey, and a spoonful of chili crunch. Enjoy with a cup of Hong Kong milk tea.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Green Onion Chicken Sausage Biscuits
For the Biscuits
- 2 cups all-purpose flour
- 1/2 cup cold butter, grated
- 1/2 cup scallions, chopped
- 3/4 cup buttermilk
- 340 g The Sausage Project Melty Cheddar Chicken Sausage, minced
- 1 egg, beaten, for egg wash
For Serving
- 2 tablespoons butter, softened
- 1/4 teaspoon flaky salt, as needed
- 2 tablespoons honey, as needed
- 2 tablespoons chili crunch, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Chop the scallions and mince the Melty Cheddar Chicken Sausage. Ensure the sausage is finely minced as it will be incorporated directly into the biscuit dough.
⏱️ 5 min - 3
In a large mixing bowl, combine the all-purpose flour, grated cold butter, chopped scallions, and buttermilk. Mix with a wooden spoon until just combined.
⏱️ 5 min - 4
Add the minced chicken sausage to the flour mixture. Continue to mix with the wooden spoon until a cohesive dough forms. The dough should resemble a ball of mashed potatoes.
⏱️ 5 min - 5
Lightly flour a clean work surface. Transfer the dough to the floured surface and gently knead or form it into a flattened disc, about 1 inch thick.
⏱️ 3 min - 6
Using a round biscuit cutter, cut out individual biscuits. Place the cut biscuits onto the prepared baking sheet, leaving a little space between each.
⏱️ 4 min - 7
In a small bowl, beat the egg to create an egg wash. Brush the tops of the biscuits generously with the egg wash.
⏱️ 3 min - 8
Bake the biscuits in the preheated oven for 30 minutes, or until golden brown and cooked through. They should be hot, flaky, and buttery.
⏱️ 30 min•🌡️ 375 - 9
Serve the warm biscuits immediately with softened butter, a sprinkle of flaky salt, a drizzle of honey, and a spoonful of chili crunch. Enjoy with a cup of Hong Kong milk tea.
⏱️ 2 min