Classic flaky buttermilk biscuits, but with a twist! These Kimchi Cheese Biscuits are just what you need for your Sunday brunch. They are flaky, buttery, savory, and super flavorful from the kimchi and cheese.
What you’ll need to make this recipe:
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Sugar
- Cold butter: it’s important for your butter to be ice-cold. This helps create all those flaky layers we love in a biscuit.
- Kimchi: the sour the kimchi, the BETTER! This adds a lovely tanginess and punch to the biscuits, but don’t worry— it won’t be overpowering.
- Shredded cheese: you can use cheese of your choice, you can’t really go wrong with cheese in my opinion 😉 I used a combination of sharp cheddar and white cheddar!
- Buttermilk: this is the star ingredient— it’s what makes the biscuits super moist and fluffy. However, if you don’t have buttermilk on hand, here is a link for some alternatives.
How to make Kimchi Cheese Biscuits at home:
To make the biscuit dough:
Preheat your oven to 400ºF. Line a baking sheet with parchment paper and set it aside.
Slice your butter into small pieces and chill in the fridge to make sure it stays cold.
Using a sieve, combine and sift the all-purpose flour, salt, baking powder, baking soda, and sugar into a large mixing bowl. This step prevents any big flour clumps.
Add cold butter slices into the bowl and cut using a pastry cutter until the mixture resembles coarse crumbles.
Pour cold buttermilk into the flour mixture and stir gently using a wooden spoon until just combined. Try not to overmix the dough, that will make the dough tough.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle.
Using a dough scraper or sharp knife, cut the rectangle into 4 equal pieces. Stack each dough piece on top of each other and gently pat it down into a rectangle using your hands. This step will create the fluffy, flaky layers in the biscuits.
Using a sharp knife, trim the edges of the rectangular-shaped dough. *Do not reuse the dough trimmings to make more biscuits.
Cut the dough into 4 equal squares.
To bake the biscuits:
Place the unbaked biscuits on the parchment-lined baking sheet and brush each one with extra buttermilk (or you can use melted butter).
Bake the biscuits at 400ºF for 20 minutes or until golden on all sides.
Can you use any kind of flour for this recipe?
I recommend using all-purpose flour for this biscuit recipe to make sure they turn out fluffy and tender.
What if I don’t have buttermilk?
You can mix 1 tablespoon of white vinegar with 1 cup of milk. Let it stand for 10 minutes to allow it to thicken before you add it to the flour mixture. Here are some other alternatives I found online!
Can I freeze the biscuit dough and bake them later?
Most definitely! If planning to freeze, place the unbaked biscuits on a baking sheet and put it in the freezer for 30 minutes (or just enough to prevent them from sticking to each other). Once the unbaked biscuits are slightly frozen, you can transfer them to a freezer-safe container/bag and freeze for up to 3 weeks!
When you are ready to bake them, take them out of the freezer, brush with buttermilk/melted butter and bake them while frozen. Just extend your baking time for another 5 minutes or so!
How I like to enjoy leftover biscuits!
- Make a breakfast sandwich with ham, fried egg, and cheese
- Split and butter each side. Slightly toast the biscuits in a toaster oven or on the stovetop. Serve warm with a side of orange marmalade (my favorite flavor of jam!)
- Warm the biscuit in the microwave for 20 seconds and serve with a drizzle of gochujang hot honey (or regular honey)
Video Tutorial
Other baking recipes you may like:
- Miso White Chocolate Chip Cookies
- Brown Butter Chocolate Chip Banana Bread
- Earl Grey Sponge Cake
- The Best Moist Scones Recipe
- Dark Chocolate Mochi Brownies
Ingredients
- 2½ cups All purpose flour
- ¼ teaspoon Salt
- 1 tablespoon Baking powder
- ¼ teaspoon Baking soda
- 2 teaspoon Sugar
- ½ cup (1 stick) Unsalted butter, ice-cold and cubed
- 1 cup Buttermilk + plus extra for brushing tops of biscuits
- ¼ cup Kimchi, chopped
- ¼ cup Shredded cheese of choice
Instructions
- Preheat your oven to 400ºF. Line a baking sheet with parchment paper and set it aside.
- Slice your butter into small pieces and chill in the fridge to ensure it stays cold.
- Using a sieve, combine and sift the all-purpose flour, salt, baking powder, baking soda, and sugar into a large mixing bowl. This step prevents any big flour clumps.
- Add cold butter slices into the bowl and cut using a pastry cutter until the mixture resembles coarse crumbles.
- Pour cold buttermilk into the flour mixture and stir gently using a wooden spoon until just combined. Try not to overmix the dough, that will make the dough tough.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle.
- Using a dough scraper or sharp knife, cut the rectangle into 4 equal pieces. Stack each dough piece on top of each other and gently pat it down into a rectangle using your hands. This step will create the tender, flaky layers in the biscuits.
- Using a sharp knife, trim the edges of the rectangular-shaped dough. *Do not reuse the dough trimmings to make more biscuits.
- Cut the dough into 4 equal squares
- Place the unbaked biscuits on the parchment-lined baking sheet and brush each one with extra buttermilk (or you can use melted butter).
- Bake the biscuits at 400ºF for 20 minutes or until golden on all sides.
- Optional: Brush extra melted butter on the tops of the warm biscuits before serving.
