Kimchi Cheddar Biscuits

Published: July 10, 2022

Total Time: 55 minutes (including 30 minutes chilling)

Rating: 4.0/5 (438 reviews)

Comments: 41 comments

Introduction

Biscuits, the cornerstone of comfort food, thrive on simplicity—yet this Kimchi Cheddar Biscuit recipe reimagines the classic with bold, umami-forward flair. Merging the bright acidity and textural crunch of ripe kimchi with the rich, melt-in-your-mouth depth of aged Cheddar, this creation transcends the ordinary. Drawing inspiration from iterations by celebrated bakers Kay Chun and Joy Cho, the recipe balances tang, salt, and creaminess, resulting in a versatile treat that elevates every meal.

Ingredients (Yields 12–16 Biscuits)

• Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 1 tablespoon (15g) baking powder

• 1 teaspoon (6g) fine sea salt

• 1 tablespoon (15g) granulated sugar (optional, for subtle sweetness)

• Fat & Flavor:

• 1 cup (226g) cold unsalted butter, cut into ½-inch cubes and frozen

• 1 cup (113g) aged Cheddar cheese, finely grated (preferably 50–55% fat content for richness)

• Kimchi & Moisture:

• ½ cup (85g) kimchi, drained (use ripe, fermented kimchi for optimal tang) and finely chopped

• ¾ cup (180ml) buttermilk, chilled (or substitute: ¾ cup milk + 1 tablespoon white vinegar, let sit 10 minutes)

Preparation & Baking Instructions

Step 1: Prep Work

• Chill Components: Freeze butter cubes for 30 minutes and refrigerate buttermilk for at least 1 hour. This ensures the butter remains solid during mixing, creating flaky layers.

• Preheat Oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.

Step 3: Incorporate Frozen Butter

Add frozen butter cubes to the dry mixture. Using fingertips or a pastry cutter, work the butter into the flour until coarse crumbs form (some pea-sized butter pieces should remain—this prevents over-melting and preserves texture).

Step 4: Add Cheese & Kimchi

Gently fold in grated Cheddar and drained kimchi, ensuring even distribution without overmixing.

Step 5: Combine with Buttermilk

Pour in chilled buttermilk and stir with a silicone spatula until just incorporated (do not knead). The dough will be slightly sticky; stop when no dry streaks remain (overmixing creates tough biscuits).

Step 6: Shape & Chill Dough

Transfer dough to a lightly floured surface. Roll or pat into a 1-inch-thick rectangle (8×10 inches). Cut into 2-inch squares/rounds using a biscuit cutter. Place biscuits on the prepared sheet, spacing 1 inch apart.

Critical Step: Chill the dough for 15–20 minutes in the refrigerator (optional but highly recommended for flakiness).

Step 7: Bake Until Golden

Bake for 15–20 minutes, rotating halfway through, until tops are deep golden and bottoms are crisp. Internal temperature should reach 190°F (88°C).

Step 8: Cool & Serve

Let biscuits rest on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or room temperature.

Pro Tips

• Kimchi Selection: Use fermented kimchi (2+ weeks old) for balanced acidity; avoid overly sour or watery varieties.

• Cheese Substitutions: Monterey Jack or smoked Cheddar add unique depth; reduce salt if using smoked cheese.

• Dough Handling: Keep dough cold! If it warms, refrigerate 5 minutes before shaping.

• Storage: Store in an airtight container at room temperature for 3 days, or freeze for up to 1 month.

Conclusion

These Kimchi Cheddar Biscuits are a testament to culinary innovation: a classic comfort food reborn with bold, unexpected flavors. Whether paired with soup, served as a breakfast side, or enjoyed with a cup of coffee, they deliver on texture and taste. As Kay Chun and Joy Cho’s iterations have shown, the magic lies in the details—from freeze-chilled butter to carefully drained kimchi, each element contributes to a biscuit that’s both familiar and boldly new.

Featured in: A Great Biscuit Is a Miracle of Care