I like this recipe because it’s unexpected and delightful. The dough comes together easily, and the meat floss adds a flavor twist that makes these biscuits unforgettable. I enjoy how the butter and sesame create a rich aroma while the floss gives a subtle savory chewiness that keeps me coming back for more. Whether I make them for guests or as a personal treat, they never last long in my kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough 100 g soft butter (unsalted for a milder taste) 75 g icing sugar (granulated sugar can be used but changes texture slightly) 40 g egg (lightly beaten; about one large egg) 160 g plain flour (or all-purpose flour; gluten-free options work too) 40 g meat floss (chicken, or vegetarian alternatives) 1.5 tbsp black sesame seeds (toasted sesame seeds can be used) 1/4 tsp salt (adjust to taste)
Directions
I start by combining the sifted plain flour, salt, meat floss, and black sesame seeds in a bowl. Mixing them first helps ensure even distribution when I add them to the dough later.
In a separate bowl, I beat the softened butter and icing sugar together until the mixture turns pale and creamy. This step creates that light, crumbly texture I love in these biscuits.
I slowly add the lightly beaten egg to the butter mixture while continuing to mix at a low speed. The key is to blend it in completely without overbeating.
Next, I gradually add the dry ingredients to the wet mixture. I mix on low speed until everything comes together into a soft dough. The aroma of sesame and butter at this stage is irresistible.
I transfer the dough onto a sheet of greased or parchment paper, shape it into a log or square, then wrap it tightly. I freeze it for about 45 minutes—this helps the dough firm up for easier slicing and gives the biscuits their crisp structure when baked.
After chilling, I slice the dough into 0.5 cm thick pieces and arrange them on lined baking trays. I bake at 180°C (356°F) for about 20 minutes, or until golden brown and fragrant.
Once baked, I let the biscuits cool on the tray before transferring them to an airtight container. They keep well for several days—if they last that long!
I like to add a pinch of chili flakes for a subtle spicy kick. A drizzle of honey before baking gives a sweet-and-savory twist. I sometimes use seaweed flakes along with the meat floss for extra umami flavor. For a vegetarian version, I replace the meat floss with soy floss or toasted shredded mushrooms. Adding a sprinkle of sesame seeds on top before baking makes them look extra appealing.
Storage/Reheating
I store the cooled biscuits in an airtight container at room temperature for up to 5 days. If I want to refresh their crispness, I reheat them in the oven at 300°F (150°C) for 5 minutes. They also freeze beautifully—just thaw at room temperature before serving.
FAQs
Can I use sweet meat floss for this recipe?
Yes, sweetened meat floss adds a nice contrast to the buttery base and works just as well.
Can I skip the sesame seeds?
Definitely. I sometimes omit them if I’m out, but they do add a lovely nutty aroma.
Why is my dough too soft to shape?
If the butter was too warm, the dough can become sticky. I chill it longer or add a tablespoon of flour to firm it up.
How do I make these biscuits extra crispy?
I bake them a few minutes longer at a slightly lower temperature (170°C / 340°F) for a drier crunch.
Can I use margarine instead of butter?
Yes, though I prefer butter for its richer flavor. Margarine will work but changes the texture slightly.
Can I add cheese?
A tablespoon of finely grated Parmesan blends beautifully with the savory notes of meat floss.
What is the best way to shape the dough?
I like rolling it into a log for easy slicing, but using a cookie cutter gives cute, uniform shapes too.
Can I double this recipe?
Yes, I often do. The dough doubles perfectly and freezes well for future baking sessions.
Can I make this gluten-free?
Yes, using a good-quality gluten-free flour blend works wonderfully with only a slight texture change.
How do I keep the biscuits from spreading too much?
Chilling the dough before baking is key—it keeps the shape intact and ensures even baking.
Conclusion
These Irresistible Meat Floss Biscuits are the perfect example of how something simple can be deeply satisfying. I love their crumbly, buttery texture paired with the savory umami of meat floss and the nutty crunch of sesame. Every batch disappears quickly, whether I serve them at gatherings or enjoy them with a cup of tea. They’re elegant, addictive, and full of flavor—just the kind of treat I can never stop nibbling on.
These Irresistible Meat Floss Biscuits are buttery, crisp, and full of savory umami flavor. The combination of rich butter, nutty sesame, and delicate meat floss creates an addictive snack that’s both elegant and comforting.
Total Time:1 hour 25 minutes
Yield:12 biscuits
Ingredients
100 g unsalted butter, softened
75 g icing sugar
40 g egg (lightly beaten; about 1 large egg)
160 g plain (all-purpose) flour
40 g meat floss (chicken, pork, or vegetarian alternative)
1.5 tbsp black sesame seeds
1/4 tsp salt
Instructions
In a medium bowl, combine sifted flour, salt, meat floss, and sesame seeds. Mix well and set aside.
In a separate bowl, beat softened butter and icing sugar together until pale and creamy.
Add the beaten egg gradually, mixing at low speed until fully combined.
Slowly incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms.
Transfer dough onto parchment paper, shape into a log or square, and wrap tightly. Freeze for 45 minutes until firm.
Preheat oven to 180°C (356°F). Line a baking tray with parchment paper.
Slice chilled dough into 0.5 cm thick pieces and arrange on the tray.
Bake for 20 minutes, or until golden and fragrant. Let cool on the tray before transferring to an airtight container.
Notes
Add chili flakes for a touch of heat.
Drizzle honey before baking for a sweet-savory contrast.
Mix in seaweed flakes for extra umami.
Replace meat floss with soy floss or toasted shredded mushrooms for a vegetarian version.
Sprinkle sesame seeds on top before baking for an extra-crisp finish.
