Kimchi Cheddar Biscuits
Published July 10, 2022
- Total Time
- 55 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/145 grams drained kimchi, finely chopped
- 2cups/258 grams all-purpose flour (see Tip)
- 1tablespoon baking powder
- ½teaspoon baking soda
- 2tablespoons brown sugar
- ¾cup/66 grams shredded sharp Cheddar
- 6tablespoons/85 grams cold unsalted butter, plus more for baking sheet
- 1cup/240 milliliters cold buttermilk
Nutritional analysis per serving (6 servings)
340 calories; 16 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 9 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir-fry the chopped kimchi in a stainless-steel pan over medium heat until the juices have evaporated and the kimchi smells even more fragrant, about 3 minutes. Transfer to a plate and allow to cool completely.
- Step 2
Combine the flour, baking powder, baking soda and brown sugar in a bowl, breaking up any lumps of sugar. Add the cheese and the cooled kimchi. Stir to combine; it’s all right if the dough is scraggly.
- Step 3
On the large holes of a grater, grate the chilled butter over the other ingredients and stir to combine. You want the butter to be around the size of peas. While stirring, gradually add the buttermilk and stir until combined. Be careful to handle the dough as little as possible.
- Step 4
Drop the dough in 6 mounds onto a greased baking sheet. (If your baking sheet is nonstick, line it with parchment paper instead.) Pat the mounds gently into squares.
- Step 5
Put the biscuits on their baking sheet in a freezer to chill for at least 1 hour. Heat the oven to 425 degrees.
- Step 6
Bake the biscuits until golden brown, 18 to 20 minutes. Remove the biscuits from the oven, and allow them to sit for several minutes before serving hot.
- For more delicate biscuits, use 1⅔ cups/214 grams all-purpose flour and ⅓ cup/42 grams pastry flour.
Private Notes
Comments
Save yourself the mess of grating butter: instead, melt the butter and allow to cool slightly. Add the butter to very cold buttermilk. The butter will sieze up into the perfect size bits. Continue with the recipe. It sounds strange, but works perfectly every time. Also try chopping up cheddar cheese CURDS in place of the shredded cheddar block. The curds stay more intact so you get distinct blobs of melted cheese instead of a general cheesiness.
Scone ingredients usually include sugar; biscuit ingredients don't usually include sugar. Also, biscuits are usually made with buttermilk; scone ingredients usually don't include buttermilk.
Like Lazy Cook I do the method of cooled melted butter stirred into cold buttermilk. I got it from Cook’s Illustrated. It’s foolproof and delicious. Cannot wait to try this with Kimchi.
For my taste, the sugar actually unbalances these rather than balancing them as suggested. For anyone else who tends to find themselves consistently preferring less sweetness from the typical recipe, I’d just skip the sugar, or half it.
Delicious! I did a test batch for Father's Day Brunch. Used salted butter and the brilliant buttermilk method suggested in the comments. I made them using a 3 tbsp scoop which resulted in twelve biscuits. Baked for around 15 minutes but kept checking after 10 minutes. Will be doubling for our brunch gathering.
Hi. Korean here. Whenever I see a recipe with Kimchi I get a little suspicious. This recipe sounded pretty good so I decided try it out myself. Made it with aged kimchi in my kimchi fridge- yes there are different types of kimchi- aged ones have more funk and I think they go so well with cheddar cheese. Had no time to cook it so I put them in my fridge overnight and baked them the next morning. 20min in my oven. Perfect golden biscuits. My husband loves it. They taste like expensive Cheetos. Will definitely try it again.