Sourdough Kimchi Cheddar Biscuits with Green Onion Kimchi

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!

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.

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.

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.

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

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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.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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