When I first proposed the idea for these cheddar and kimchi biscuits, all my family was skeptical. They thought it sounded like a weird combination, and maybe it is. I knew it would work, though, because I was modeling them after a biscuit I had at a coffee shop in South Austin. I used to work near there, and I got one from the coffee shop one morning on my way to work one morning. I haven’t been there since, so I’ve been dreaming about them for two years. I’m almost never near that coffee shop any more and it’s not the kind of place that has a standard menu anyway, so I knew my only hope at having them again was to recreate them. After a bit of trial and error I got to a version of the recipe that I started craving. That’s how I knew it was done!
The trick with biscuits is to keep everything as cold as you can, and handle the dough as little as possible. Keep your butter and buttermilk in the fridge until right before you use them. Once you add wet ingredients, the gluten proteins in the flour will start to build chains, so handle the dough as little as possible to prevent gluten buildup and to keep the finished biscuits light and flaky. Chilling the biscuits on the baking sheet after forming them also gives them a chance to let the butter harden a bit before you put them in the oven. I let them chill while my oven was heating up, which was about 15 minutes.
If you make these cheddar and kimchi biscuits, please let us know what you think! We’d really appreciate comments here, or you can connect with us on social media. You can also find our other recipes here. And make sure to sign up for our email newsletter to get updates about new posts!
Kimchi and Cheddar Biscuits
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 3/4 cup cheddar cheese, finely grated
- 3/4 cup kimchi, finely chopped
- 5 tbsp butter
- 3/4 cup buttermilk
- Combine the flour, salt, baking powder, baking soda, and brown sugar.
- Add the garlic, cheddar cheese, and kimchi and stir to combine.
- Grate the butter over the other ingredients and stir to combine. If the butter clumps together too much, rub it in gently with your fingertips. Be careful to handle it as little as possible.
- Add the buttermilk and stir until just combined. Be careful not to overmix.
- Drop the biscuits in rounds onto an ungreased baking sheet. If your baking sheet isn't nonstick, line it with parchment paper or silicon baking mats.
- Put the baking sheet in the refrigerator to chill while you preheat the oven to 425°F.
- Once the oven is fully heated, bake for 12-14 minutes until fully cooked. The color of the biscuits will deepen once the biscuits are cooked. Check the tops before you pull them out of the oven-that was the last bit to finish baking on mine.
- Eat and enjoy! Store any leftover biscuits in an airtight container for 2-3 days.