Easy Biscuit Steamed Buns

This meatless dish makes a super-savory meal of steamed buns, filled with veggies.

  • prep time 10 min
  • total time 25 min
  • ingredients 12
  • servings 4


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