Kimchi Cheddar Biscuits

Now that I can make biscuits whenever I want (a major perk of adulthood), I’ve discovered an entire world of styles and techniques—exciting, yes, but also a bit intimidating. After stumbling upon this biscuit recipe that provided helpful pointers on achieving tall, flaky biscuits—keep your ingredients cold, handle the dough with a light touch, stack the pieces of dough on top of each other to create layers, and crank up the oven—I set out to apply these life skills in the service of these buttery, savory kimchi cheddar biscuits. I find it helpful to stick my cubed butter and buttermilk in the freezer for a few minutes while I get everything ready: mixing my dry ingredients, grating the cheddar, and chopping the kimchi. Speaking of kimchi, drain the liquid first and opt for the ripe stuff—this is a great way to use up that uber-fermented jar in your fridge. After combining the ingredients, don’t overthink it as you roll, cut, and stack the dough, working quickly so the butter doesn’t melt. A short rest in the freezer and trip to a hot oven, and you’ll end up with golden, flaky beauties. The slight bite of the kimchi, the richness of salty sharp cheddar—and the crispy bottoms, oh, they’re truly irresistible. To really take it over the top, split the biscuit, add a swipe of soft butter, and top it with more kimchi for a hearty, punchy, wholly satisfying snack.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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