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Pan-Fried Biscuit Buns

Prep time 25 mins

Makes 6 servings

Pan-Fried Biscuit Buns
  • 1 package Mason Dixie Buttermilk Biscuits
  • 2 tsp sesame oil
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 2 cups cabbage, shredded
  • 1 cup mushrooms, diced
  • ½ c carrots, shredded
  • ¼ c scallions, chopped
  • 2 Tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp siracha
  • 1 tsp sugar
  • 3 Tbsp white sesame seeds
  • Hot Water
  • Oil for cooking


  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp siracha
  • 2 tsp honey
  • 2 tsp sesame oil
  • 2 tsp fresh ginger, minced
  • 2 tsp garlic, minced

How To Make

  • Thaw biscuits in the fridge overnight or at room temperature for 30 minutes.
  • To make the filling, heat the sesame oil in a skillet on medium high heat. Sauté the garlic, ginger, and mushrooms for 1 minute or until fragrant. Add the cabbage, carrots, scallions, soy sauce, fish sauce, siracha and sugar. Sauté for an additional 2 minutes or until the mixture is dry. Remove from the heat to cool while you prepare the buns.
  • To make the buns, roll out each biscuit into a 6-inch circle making sure the middle is thicker than the edges. Place about ¼ cup of filling in the center and bring up the edges and pinch to seal the dough. Repeat until the 6 buns are assembled.
  • Lightly wet the bottom of the buns with water and dip into the sesame seeds.
  • In a large flat bottom pan that has a lid, heat oil on medium high heat and pan fry the buns until they are golden brown on the bottom.
  • Slowly add the hot water until the bottom ¼ of the buns are covered. Place the lid on the pan and reduce the heat to medium-low. Cook until the water has been fully evaporated, about 10-15 minutes.
  • To make the dipping sauce, add all the ingredients to a small bowl and whisk until combined.
  • The buns are best immediately after cooking.

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