Kimchi Cheddar Biscuits Recipe (2024)

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.

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.

Great recipe. Made as written and turned out fantastic. Was skeptical about adding brown sugar but added fantastic complexity with kimchi and cheddar. Thanks!

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.

Scott Peaco*ck, chef and dear friend of Edna Lewis, reminds us in his recipe for biscuits, to remember that “biscuits can smell fear”

You need a better/thicker pan . . . or try cast iron. Biscuits MUST have a very hot oven to rise and brown on top while keeping a pillowy inside.

I always grate cheese for biscuits or pastry. I keep my unsalted butter in the freezer, works better frozen than just chilled

These are what everyone in the UK will always try to call scones, but biscuit recipes in the US generally don't require eggs.

These are delicious but were really missing salt, in my opinion! I sprinkled a bit on each scone while eating and will add 1/2 to 1 tsp to the dough next time.

A potluck hit.

I have made these almost weekly now for a couple months. They have become my favorite anytime snack-they are a perfect blend of spicy, cheesy (white cheddar FTW) with a touch of sweet. The trick/hack of adding melted butter to the cold buttermilk is GENIUS and ensures the softest, fluffiest biscuits with little butter ooze. They freeze beautifully and I find taste best reheated in our toaster oven so I bake them, cool them and immediately freeze for the rest of the week. Perfection!

These are delicious but were really missing salt, in my opinion! I sprinkled a bit on each scone while eating and will add 1/2 to 1 tsp to the dough next time.

Made this to bring camping as an appetizer, was amazing warmed in tinfoil with drinks by the fire

These biscuits were a fantastic success with my biscuit-loving family. So delicious! Made as directed, freezer step essential. I've made them three times since the recipe was published, by request. Perfect every time and look just like the photo.

This is great both with and without the kimchi. With it, the biscuits go better with savory wishes, without, you can slather them with jam. I used the grating disk of my food processor for both the cheddar and the cold butter. Worked perfectly and mixing was so much easier than using a pastry blender. I assume the freezing makes ice crystals that then convert to steam on baking and make the biscuits lighter. Any other reason?

If I don’t have space in my freezer, could I refrigerate overnight / for 24 hours instead?

To the cook that noticed a fishy taste, buy vegan kimchi. Otherwise some kimchi contain fish sauce. This is the second time I am making these. The first were great but mor like pancakes. I’m making sue to chill the dough the full hour this time. I love this recipe.

Don’t put me on blast but I thought these were terrible. Hear me out, the texture and crumb was perfect so the recipe itself has some great qualities. However, I couldn’t taste the cheddar and instead they tasted like fish. Maybe it was the brand of kimchi I used, although it doesn’t taste fishy on its own. I’m not sure what happened but the flavor was so off. I’ve never turned my back on a biscuit before. I couldn’t even choke down 1/2 of one of these.

This recipe cooked well (light interior, and crispy exterior) and the suggestion to melt butter and add to the cold buttermilk was useful. But I really didn’t like the taste! Could not discern the cheddar at all. Kimchi seemed like a good idea, but was only meh.

I wondered what the water in the line "Regardless of where, or even when, you’re eating a biscuit, the formula’s the same: a little flour, a little water, frozen butter." referred to, as I don't use or often see water as an ingredient in buttermilk biscuits. Now I see that there's no water listed in the directions or ingredients. So, I'm still wondering!

I thought this recipe had too much baking powder. I could taste it and it burned my tongue. Next time will reduce by half. The kimchi/cheddar combo was good!

The biscuits were tasty and flaky but the couldn’t really taste the kimchi. Will add more and and not cook it off next time.

If you are going to follow this recipe, you should be aware that it actually takes several hours. Who ever said this would take 55 minutes should be sacked.

Like others, I was skeptical about the sugar but found it a nice addition. Maybe this varies based on the kimchi you use, but my biscuits would have benefitted from additional salt.I used vegan butter (country crock), oat milk (with 1 T. vinegar), and vegan cheese due to a dairy sensitivity and thought these still turned out quite good, though closer to what I (American) would call a scone. If you do use vegan butter, freeze it before grating or it will quickly warm up and turn into a mess.