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Sourdough Discard

Sourdough Kimchi Cheddar Biscuits with Green Onion Kimchi

Use up some of that sourdough starter and make these buttery, flaky kimchi cheddar biscuits! Packed with flavor from tangy kimchi and cheddar cheese.

Prep: 30 minutes
Cook: 20 minutes
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Ferment | Sourdough Discard

Sourdough Kimchi Cheddar Biscuits with Green Onion Kimchi

Use up some of that sourdough starter and make these buttery, flaky kimchi cheddar biscuits! Packed with flavor from tangy kimchi and cheddar cheese.

Kimchi Cheddar Biscuits

After you try these sourdough kimchi cheddar biscuits, they’re the only biscuits you’ll ever want! I love eating them as little breakfast sandwiches with eggs and prosciutto.

You have three options for kimchi in this recipe:

  • Homemade Cabbage Kimchi
  • Homemade Green Onion Kimchi
  • Or store-bought kimchi

I obviously recommend homemade kimchi if you have it!

the golden brown tops of freshly baked kimchi cheddar biscuits on a white parchment paper lined pan

Easy Sourdough Biscuits

These biscuits are simple to make, and you only need about 30 minutes of prep time while your oven preheats to make them.

This is technically a sourdough starter discard recipe, so there is no need for a long rise time or stretch and folds. However, I suggest you still use a fresh, active sourdough starter. A “discard” recipe simply means that you mix the dough, cut, and immediately bake. In discard recipes, the starter is not essential for the rise and texture of the dough.

You get the best texture if you bake these biscuits immediately. You do have the option of long fermenting the biscuits, though.

Overnight Proofing Kimchi Cheddar Biscuits

If you want to, you can make the recipe, cut out the biscuits then place them on a baking sheet and stick them in the fridge for 24-48 hours before baking them. The long fermentation in the fridge develops the flavor and makes them easier to digest.

Ingredients for buttery, flaky sourdough biscuits

  • all-purpose flour ( I used Better Basics Milling Organic Red Fife flour and it’s one of my all time favorite flours to bake with. Use code CULTUREDGURU for 10% off)
  • sugar
  • baking powder
  • sea salt
  • baking soda
  • unsalted butter, frozen overnight
  • active bubbly sourdough starter
  • whole milk
  • heavy cream
  • kimchi, drained (I used my homemade green onion kimchi)
  • cheddar cheese, grated

Can You Freeze Kimchi Cheddar Biscuits?

Yes! You can make them the night before and freeze the raw biscuits.

In the morning, preheat your oven, and they can go right into the oven, still frozen. I like to make a double batch of this recipe to have homemade biscuits ready to serve.

a kimchi cheddar biscuit pulled apart in half to show the inner texture of the biscuit.

Sourdough Starter For Biscuits

These biscuits’ delicious flavor comes from kimchi, cheddar cheese, and a tangy sourdough starter. Make sure the starter you are using is fresh and not too old. You’re supposed to feed your starter every 24 hours, so your discard should never be older than 24 hours.

For the biscuits to rise and be perfectly flaky, you must follow all the ingredients and instructions exactly. Please make sure you use fresh baking soda, too; it’s essential for the texture.

I also want to note the importance of using frozen real butter, and my favorite butter is Maple Hill Organic 100% grass-fed butter.

You can use a biscuit cutter to cut out the biscuits. Another option is to cut the dough into square biscuits, like what is pictured here.

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Sourdough Discard

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Sourdough Kimchi Cheddar Biscuits with Green Onion Kimchi

Use up some of that sourdough starter and make these buttery, flaky, delicious kimchi cheddar biscuits! Packed with flavor from tangy kimchi and savory cheddar cheese, these biscuits are sure to be a hit.

  • Prep: 30 minutes
  • Cook: 20 minutes
  • Total Time: 50 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 3/4 teaspoon baking soda
  • 1/2 cup unsalted butter, frozen overnight
  • 1/3 cup kimchi, drained and chopped
  • 1/2 cup cheddar cheese, grated
  • 1 cup active bubbly sourdough starter
  • 1/4 cup whole milk
  • 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a medium bowl, whisk together sourdough starter, cream, and milk until just combined. Let the mixture sit for about 15 minutes while you prepare everything else.
  3. Line a baking sheet with parchment paper.
  4. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix with a fork until evenly combined.
  5. Grate butter using the large holes of a cheese grater.
  6. Add the cold grated butter, kimchi and cheddar cheese into the flour mixture. Toss to combine.
  7. Add the milk, cream, and starter mixture to the flour mixture and stir with a spatula until a soft dough forms.
  8. In the bowl, knead the dough 2-3 times until it comes together. Don’t knead it too much, but make sure there are no really dry areas and the dough is all stuck together in one piece.
  9. Lightly flour your counter, and using a rolling pin, roll the dough into a thick rectangle.
  10. Cut out 8 rounds using a 2-inch biscuit or cut out 8-9 squares.
  11. Place biscuits onto the prepared baking sheet. Place in the oven and bake for 15 minutes, or until golden brown. I rotate the pan halfway through for even color.
  12. Serve warm.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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