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1
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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2
Line the steamer tray with parchment paper, leaving a few holes uncovered for heat circulation.
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3
Unwrap the package of biscuit dough.
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4
Take 1 round of dough and use your fingers to stretch it gently until the center is about half of its original thickness.
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5
Fold the dough in half and place in the steamer tray.
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6
It will look like giant smiling lips.
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7
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.
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8
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.
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9
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.
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10
Remove the tray and use a metal spatula to transfer the buns to a wire rack.
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11
If the buns are left to cool completely, transfer them to a plate and cover with plastic wrap to prevent them from drying out.
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12
(The buns may be steamed up to 4 hours in advance of serving and kept at room temperature.
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13
To serve warm, reheat in the steamer or microwave oven.)
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14
Serve the buns warm or at room temperature.
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15
They are not served hot because the meats that they accompany are not served hot.
