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.
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.
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.
It's annoying to have someone come on here & change the recipe, but I wanted more kimchi, & perhaps more cheddar (I'll experiment). I made these in lieu of having a steady access of the kimchi-cheddar scones made at the Tandem bakery in Portland, ME., which has a much more depth of kimchi & spice than these yielded. Wish we could get that exact recipe!
Made these as written and loved them (plus, it was a good way to use up some of the massive jar of kimchi I got at Costco)! The kimchi adds some moisture to the biscuit, and it offsets the sharp cheddar perfectly. They felt a little heartier than some biscuits I've made and pared well with a substantial meal.
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.