Shortcut Plain Steamed Buns

• 1 package (7 1/2 ounces) refrigerated buttermilk biscuit dough (use regular, not jumbo size)

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

buttermilk biscuit

Taken from www.epicurious.com/recipes/food/views/shortcut-plain-steamed-buns-382978 (may not work)