Traditional Chinese Biscuit Recipe

Growing up watching my grandmother press dough circles with her palm before dropping them into hot oil, I never thought I’d one day be the one standing at that same stove. After years of testing, this traditional Chinese biscuit recipe has become the one I come back to every single time — golden on the outside, pillowy in the center, with just enough sweetness to make them completely impossible to stop eating.

Why These Biscuits Are Worth Every Bite

What separates this version from generic copycat attempts is the dough hydration. Getting the ratio right between flour and warm water gives you that signature chew without making the biscuit dense or greasy. I also add a small amount of lard or softened butter folded in during mixing — it creates the layered, slightly flaky texture that makes these sweet biscuits Chinese classics rather than just fried dough. The sesame seeds pressed on top toast in the oil and add a nutty aroma that fills the kitchen fast.

These come together in about 40 minutes start to finish, and the frying process is genuinely forgiving once you understand the oil temperature.

What Goes Into These Biscuits

Pull together pantry staples and a few fresh items. Nothing here requires a specialty shop run.

• All-purpose flour (2 cups / 250g): The base of the dough. I use unbleached all-purpose for a slightly more structured crumb — bread flour makes them too chewy, cake flour makes them too soft to hold their shape during frying.
• Warm water (½ cup / 120ml): Not boiling, not cold. Warm water activates the gluten gently and keeps the dough pliable without tightening.
• Baking powder (1½ tsp): Gives the interior that lift. Make sure yours is fresh — a flat biscuit is almost always a baking powder problem.
• Sugar (3 tbsp / 36g): Just enough to push these into sweet biscuit territory. I sometimes add a fourth tablespoon when making them for kids.
• Lard or unsalted butter (2 tbsp / 28g, softened): Lard is the traditional fat here and produces a slightly crisper shell. Butter works beautifully too — slightly richer flavor, softer bite.
• Salt (¼ tsp): Balances the sugar and sharpens every other flavor in the dough.
• White sesame seeds (3 tbsp): Pressed onto the surface before frying. They toast directly in the oil and develop a deeper, nuttier flavor than you’d expect.
• Neutral oil for frying: Vegetable or sunflower oil. Avoid olive oil — the smoke point is too low and it adds a flavor that competes with the sesame.

Get Your Station Ready First

Before mixing anything, pour about 2 inches of oil into a deep skillet or wok and clip a thermometer to the side — you want it ready to heat when the dough is shaped. Have a small bowl of sesame seeds and a plate lined with paper towels set nearby. If using butter, pull it from the refrigerator 20 minutes ahead so it softens to room temperature and folds into the dough without creating uneven pockets.

Shaping and Frying: The Core Steps

Step 1: Mix the Dough

Whisk flour, baking powder, sugar, and salt together in a large bowl. Add the softened lard or butter and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs. Pour in warm water gradually, stirring with a fork until the dough just comes together. Turn it out onto a clean surface and knead gently for 2 minutes — you want a smooth, soft ball that springs back slowly when poked. Cover with a damp cloth and rest for 15 minutes.

Step 2: Divide and Shape

Pinch the rested dough into 12 equal portions, roughly the size of a large walnut. Roll each piece between your palms into a smooth ball, then press flat with your palm to form a disc about ½ inch (1.2cm) thick. Thicker than this and the center may stay doughy; thinner and they fry up too crisp without that pillowy interior.

Step 3: Press On the Sesame Seeds

Pour sesame seeds into a shallow bowl. Press one side of each dough disc firmly into the seeds — you want them embedded, not just sitting on the surface. Give a light second press with your fingertip around the edges. These stay put during frying and toast evenly when the seed side hits the oil first.

Step 4: Heat the Oil and Fry

Heat oil in a wok or deep skillet to 325°F / 165°C. Lower the biscuits in seed-side down, working in batches of 3 or 4 — never crowd. Fry undisturbed for 2 to 2.5 minutes until the seed side turns deep golden and the biscuit has puffed slightly. Flip once and fry the other side for another 90 seconds. The finished biscuit should be evenly amber with a hollow sound when you tap the base. Internal temperature should reach at least 190°F / 88°C for fully cooked dough.

Step 5: Drain and Cool Briefly

Transfer to the paper towel-lined plate and let sit for 3 minutes before serving. The outer crust firms up noticeably as it cools, going from just-crisp to that satisfying snap. Eat warm — this is where fried Chinese biscuits are at their absolute best.

How to Adjust These for Different Occasions

For a breakfast or dim sum spread: Make the discs slightly smaller, about the diameter of a half-dollar, and fry until deep golden. Arrange them alongside congee or soft-boiled eggs — the contrast between the crisp shell and creamy congee is genuinely good.

For a sweeter dessert version: Increase sugar to 4 tablespoons and add ½ teaspoon of vanilla extract to the water before mixing. A light dusting of powdered sugar after frying pushes these firmly into dessert territory while keeping the traditional base intact.

Ways to Make These Your Own

• Lard swap: Coconut oil works as a plant-based alternative — it gives a very subtle sweetness and keeps the exterior properly crisp. Use the same quantity as lard, melted then cooled to solid.
• Black sesame seeds: Swap white for black sesame for a nuttier, slightly more bitter flavor that pairs really well with a small pinch of five-spice added to the dough.
• Honey glaze: Brush the hot biscuits lightly with a honey and warm water mixture (1:1 ratio) straight out of the oil for a sticky, glossy finish that makes these feel more like a pastry shop item.
• Stuffed variation: Flatten each disc a little wider, add a teaspoon of red bean paste to the center, fold edges up and pinch to seal, then reshape into a ball before flattening again. The paste stays soft inside while the shell fries golden.

Serving These the Right Way

I usually put a plate of these out alongside something warm and savory so the sweetness has contrast. A pot of jasmine tea is the simplest companion — the floral, slightly grassy flavor cleans the palate between bites in a way that makes you want another biscuit immediately.

• Jasmine or oolong tea — pour into small cups and serve alongside; the aromatic bitterness offsets the fried sweetness perfectly.
• Congee or savory rice porridge — place the biscuits at the edge of the bowl and dip lightly into the porridge between spoonfuls.
• Soft-boiled eggs with soy sauce — serve on the same plate for a simple, complete Chinese-style breakfast spread.
• Sliced fresh mango or lychee — arrange beside the biscuits for a light fruit contrast that works especially well when serving sweet biscuits Chinese style at a gathering.

Getting the Fry Right Every Single Time

• Oil too hot, biscuits browning too fast on the outside: If the crust colors in under 90 seconds but the dough is still raw inside, your oil is above 350°F / 175°C. Pull the pan off heat for 60 seconds, let it drop back to 325°F / 165°C, and continue. A thermometer is genuinely non-negotiable here.
• Biscuits not puffing or staying flat and dense: Almost always a baking powder issue — either old powder or not enough of it. The dough should show a visible rise within the first minute of frying. Test your baking powder in hot water before you start; it should bubble vigorously within seconds.
• Sesame seeds falling off during frying: The discs weren’t pressed firmly enough. Use the heel of your palm to press the seeds in with real pressure, then give the edges a second pass. Seeds that are only lightly touched on the surface will release in the oil immediately.

Leftover biscuits keep well at room temperature in an airtight container for up to 2 days. To bring the crunch back, reheat them in a dry skillet over low heat for 2 to 3 minutes per side rather than the microwave — the microwave steams them and destroys the crust entirely. They freeze well too; just seal in a bag after fully cooling and reheat directly from frozen in a 350°F / 175°C oven for about 8 minutes.