Kimchi Cheddar Biscuits

Kimchi Cheddar Biscuits

Regardless of where, or even when, you’re eating a biscuit, the formula’s the same: a little flour, a little water, frozen butter. A pair of deft, knowing hands and an oven to bring them home. A biscuit can be a side dish of little note, or it can characterize an entire place and time, etching its own corner in your memory. The acidity and crunch of ripe kimchi meld deeply with Cheddar here, and also in versions from Kay Chun and Joy Cho, resulting in a biscuit that traverses multiple flavors from bite to bite. For the best results, chill your butter in the freezer and your buttermilk in the refrigerator for at least an hour.
  • Total:
  • Serves: 6 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.