We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

No Image For Recipe

Easy Biscuit Steamed Buns

Steamed buns with a flavorful filling (called bao) work amazingly well with refrigerated biscuits. Blogger Lauren Keating of Healthy-Delicious.com shares a favorite recipe.

(0)
(0)
Save and Share
  • prep time 10 min
  • total time 25 min
  • ingredients 12
  • servings 4
 

Ingredients

Cabbage leaves or parchment paper
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1
tablespoon olive oil
1
block extra-firm tofu, drained and patted dry
1/4
cup soy sauce
1
tablespoon sesame seed
1
teaspoon sesame oil
2
green onions, chopped
2
cloves garlic, finely chopped
Hoisin sauce
Cucumber slices
Additional green onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bring saucepan of water that will fit under bamboo steamer to boiling. Line each layer of steamer with cabbage leaves or parchment paper.
  • 2 Separate dough into 8 biscuits. With fingers, flatten each into round about 1/2 inch thick. Fold over to form half-moon shape; place in steamer. Set steamer on top of saucepan of boiling water. Steam 10 minutes; cool completely.
  • 3 While buns are steaming, heat oven to 350°F. In 8-inch skillet, heat olive oil until it begins to shimmer. Add tofu (it should immediately start to sizzle). Cook 2 minutes on each side or until a thin, crispy crust forms. Place in baking dish.
  • 4 In small bowl, mix soy sauce, sesame seed, sesame oil, 2 green onions and the garlic. Pour over tofu. Bake 15 minutes.
  • 5 To serve, cut each bun to form pocket for fillings. Spread small amount of hoisin sauce in each bun. Stuff each with cucumber slices, green onions and a slice of tofu.
  • 1 Bring saucepan of water that will fit under bamboo steamer to boiling. Line each layer of steamer with cabbage leaves or parchment paper.
  • 2 Separate dough into 8 biscuits. With fingers, flatten each into round about 1/2 inch thick. Fold over to form half-moon shape; place in steamer. Set steamer on top of saucepan of boiling water. Steam 10 minutes; cool completely.
  • 3 While buns are steaming, heat oven to 350°F. In 8-inch skillet, heat olive oil until it begins to shimmer. Add tofu (it should immediately start to sizzle). Cook 2 minutes on each side or until a thin, crispy crust forms. Place in baking dish.
  • 4 In small bowl, mix soy sauce, sesame seed, sesame oil, 2 green onions and the garlic. Pour over tofu. Bake 15 minutes.
  • 5 To serve, cut each bun to form pocket for fillings. Spread small amount of hoisin sauce in each bun. Stuff each with cucumber slices, green onions and a slice of tofu.

EXPERT TIPS

toggle

Expert Tips

Instead of the tofu filling, these buns can be filled with grilled pork or chicken that has been marinated in a combination of hoisin sauce and soy sauce.

Bamboo steamers can be found in most grocery stores for under $10.

Nutritional information

toggle