Kimchi Cheddar Biscuits

Name: Kimchi Cheddar Biscuits
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 tablespoons (1 stick) (113 g) unsalted butter, frozen solid for 15 minutes; 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1 tablespoon (13 g) baking powder; ½ teaspoon (2½ g) baking soda; 1 tablespoon (12 g) granulated sugar; ½ teaspoon (3 g) fine sea salt; 1 teaspoon (2 g) gochugaru (Korean chili flakes) (optional); 1 cup (113 g) sharp cheddar cheese, coarsely shredded from a block, kept cold; 1 cup (about 7 oz) (200 g) napa cabbage kimchi, drained, squeezed very dry by hand (save the juice), then chopped into ¼-inch pieces (about ½ cup / 110 g after squeezing); 2 medium (30 g) scallions, thinly sliced, white and green parts; ½ cup plus 1 tablespoon (135 ml) cold buttermilk, cold, plus a splash more only if needed; 2 tablespoons (30 ml) kimchi juice, squeezed from the kimchi above; 1 tablespoon (14 g) unsalted butter, melted and slightly cooled; 2 teaspoons (6 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Tall, flaky buttermilk biscuits studded with sharp cheddar, tangy chopped kimchi and scallions. Squeezing the kimchi dry keeps the dough from turning soggy, and the sesame-butter brush gives a savory, golden top.

Prep: 25 min
Cook: 18 min
Wait: 25 min
Total: 1 hr 8 min
Makes: 8 biscuits (about 2×3 inches / 5×7.5 cm each)

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Ingredients

8 servings

For the biscuits
8 tablespoons (1 stick) (113 g) unsalted butter, frozen solid for 15 minutes
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
1 tablespoon (13 g) baking powder
½ teaspoon (2.5 g) baking soda
1 tablespoon (12 g) granulated sugar
½ teaspoon (3 g) fine sea salt
1 teaspoon (2 g) gochugaru (Korean chili flakes) (optional)
1 cup (113 g) sharp cheddar cheese, coarsely shredded from a block, kept cold
1 cup (about 7 oz) (200 g) napa cabbage kimchi, drained, squeezed very dry by hand (save the juice), then chopped into ¼-inch pieces (about ½ cup / 110 g after squeezing)
2 medium (30 g) scallions, thinly sliced, white and green parts
½ cup plus 1 tablespoon (135 ml) cold buttermilk, cold, plus a splash more only if needed
2 tablespoons (30 ml) kimchi juice, squeezed from the kimchi above
For the topping
1 tablespoon (14 g) unsalted butter, melted and slightly cooled
2 teaspoons (6 g) toasted sesame seeds

Equipment (8)

Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Large mixing bowl
Box grater
Sharp chef's knife or bench scraper
Rolling pin (optional)
Pastry brush
Wire cooling rack

Steps

Before you start

Put the butter in the freezer at least 15 minutes before you start (step 1 reminds you), and keep the buttermilk in the fridge until you need it.
Use well-fermented, tangy napa cabbage kimchi. Fresh, mild kimchi gives much less flavor.
Shred the cheddar yourself from a block. Pre-shredded cheese is coated in starch and makes drier biscuits.
Place an oven rack in the center position. The oven is preheated during the chilling step.

1
Freeze butter, prep kimchi
- Place the stick of butter in the freezer for 15 minutes.
- Meanwhile, put the kimchi in a fine-mesh sieve set over a bowl and press hard with your hands to extract as much liquid as possible.
- Measure out 2 tablespoons (30 ml) of the juice and set aside.
- Finely chop the squeezed kimchi into ¼-inch pieces and blot with paper towels.
- Shred the cheddar, slice the scallions, and line the baking sheet with parchment.
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Ready when: Chopped kimchi looks moist but not wet, and no liquid pools when pressed on a paper towel.
Tip: Wet kimchi is the main cause of gummy, flat biscuits, so squeeze firmly.
2
Whisk dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt and gochugaru (if using) for about 30 seconds, until evenly combined with no clumps of baking soda.
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Ready when: Mixture is uniform in color with no visible lumps.
3
Grate in the butter
- Grate the frozen butter on the large holes of a box grater directly over the flour, pausing to toss the shreds with your fingertips every few passes so they don't clump.
- When all the butter is grated, toss gently until the shreds are coated in flour.
- Leave the last ½-inch nub of butter unused if it is hard to hold, or chop it small and add it.
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Ready when: Butter shreds are separate, flour-coated and about the size of rice grains to small peas.
Tip: Work fast and don't squeeze the butter. Warm fingers melt it and reduce flakiness.
4
Add cheese, kimchi, scallions
- Add the shredded cheddar, chopped kimchi and sliced scallions to the bowl.
- Toss with your fingertips for about 20 seconds so every piece is coated in flour and nothing is stuck together.
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Ready when: Kimchi and cheese pieces are separated and dusted with flour.
5
Stir in liquids
- Stir the buttermilk and the reserved 2 tablespoons kimchi juice together, then pour over the mixture.
- Stir with a fork or flexible spatula just until a shaggy dough forms and no dry flour remains at the bottom of the bowl, about 15 strokes.
- If there are dry patches, sprinkle on 1 tablespoon more buttermilk.
- The dough should look rough and slightly sticky.
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Ready when: Dough is shaggy and holds together when pressed, with no dry flour left.
Tip: Stop mixing as soon as it comes together. Overmixing makes tough biscuits.
6
Pat out and fold
- Turn the dough onto a generously floured counter.
- With floured hands, pat into a rough 8×6-inch (20×15 cm) rectangle.
- Fold it in thirds like a letter, rotate 90 degrees, then pat again into an 8×6-inch rectangle about 1¼ inches (3 cm) thick.
- Do this fold only once.
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Ready when: Rectangle is an even 1¼ inches thick with visible streaks of butter.
Tip: Press rather than roll if you can, since rolling compresses the layers.
7
Cut the biscuits
- Trim the ragged edges by about ¼ inch with a sharp knife or bench scraper.
- Cut the rectangle into 8 equal pieces (2 cuts lengthwise, 1 cut crosswise, each piece about 2×3 inches).
- Use straight downward cuts without sawing or twisting.
- Transfer to the lined baking sheet, spacing them 1 inch apart so they rise tall and brown on the sides.
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Ready when: Edges are clean and straight, and the biscuits have visible layers on the cut sides.
Tip: A twisted cut seals the edges and keeps the biscuits from rising fully.
8
Chill and preheatOven 425°F / 220°C
- Put the baking sheet in the freezer or fridge for 15 minutes to re-chill the butter.
- While it chills, preheat the oven to 425°F (220°C) with the rack in the center.
- Melt the 1 tablespoon butter for the topping.
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Ready when: Biscuits feel firm to the touch and the oven has reached 425°F (220°C).
9
Brush and bakeOven 425°F / 220°C
- Brush the tops (not the cut sides) with the melted butter and sprinkle with the sesame seeds.
- Bake at 425°F (220°C) on the center rack for 16 to 18 minutes, rotating the pan once at the 10-minute mark, until the biscuits have risen about 1½ times their height and are deeply golden on top and bottom.
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Ready when: Tops and edges are deep golden brown, cheese is bubbling at the edges, and the sides feel dry and firm when tapped.
Tip: Cheese that leaks onto the parchment will crisp up nicely. Don't be alarmed.
10
Cool briefly and serve
- Move the biscuits to a wire rack and let them cool for 10 minutes so the interior sets and the cheese stops being molten.
- Serve warm, split and plain or filled with a fried egg.
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Ready when: Biscuits are warm, not steaming, and hold together when pulled apart.

Good to know

Tips

Keep everything cold. If the dough feels warm or greasy at any point, put the bowl in the freezer for 5 minutes.
Kimchi saltiness varies, so taste your kimchi first. If it is very salty, reduce the salt to ¼ teaspoon.
For taller biscuits, bake them close together with sides nearly touching so they support each other. For crisper sides, space them 1 inch apart as written.
Serve with a drizzle of honey or gochujang butter (1 tablespoon gochujang mixed into 4 tablespoons softened butter) for a sweet-spicy contrast.

Make ahead

Cut the biscuits and freeze them unbaked on the baking sheet until solid (about 1 hour), then bag them for up to 1 month. Bake straight from frozen at 425°F (220°C) for 20 to 23 minutes, skipping the chill step. You can also refrigerate the cut, unbaked biscuits, covered, for up to 8 hours before baking.

Storage & reheating

Room temperature in an airtight container for up to 1 day. Refrigerate for up to 4 days. Freeze baked biscuits for up to 2 months. Reheat in a 350°F (175°C) oven for 8 to 10 minutes (12 to 15 from frozen) until hot in the center and crisp outside.

Substitutions

cold buttermilk → 1/2 cup plus 1 tablespoon (135 ml) whole milk mixed with 2 teaspoons lemon juice or white vinegar, rested 5 minutes. Works in a pinch. Thin plain yogurt also works but gives a slightly denser crumb.
sharp cheddar cheese → Monterey Jack, pepper jack or Gruyère. Use the same weight. Pepper jack adds extra heat.
unsalted butter → Cold vegan butter sticks. Freeze and grate the same way. Use with a non-dairy buttermilk alternative for dairy-free biscuits, though cheese would also need replacing.
scallions → 2 tablespoons chopped fresh chives. Gives a milder onion flavor.