Shortcut Plain Steamed Buns - buttermilk biscuit

Method

• Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
• Line the steamer tray with parchment paper, leaving a few holes uncovered for heat circulation.
• Unwrap the package of biscuit dough.
• Take 1 round of dough and use your fingers to stretch it gently until the center is about half of its original thickness.
• Fold the dough in half and place in the steamer tray.
• It will look like giant smiling lips.
• Repeat with the remaining dough rounds, spacing them a generous 1/2 inch apart and 1 inch away from the edge of the tray where condensation collects.
• Place the tray in the steamer, cover, and steam the buns for 10 minutes, or until they have nearly doubled in size and look dry.
• Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the buns.
• Remove the tray and use a metal spatula to transfer the buns to a wire rack.
• If the buns are left to cool completely, transfer them to a plate and cover with plastic wrap to prevent them from drying out.
• (The buns may be steamed up to 4 hours in advance of serving and kept at room temperature.
• To serve warm, reheat in the steamer or microwave oven.)
• Serve the buns warm or at room temperature.
• They are not served hot because the meats that they accompany are not served hot.