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 Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 biscuits
- Category: sourodugh
- Method: baking
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
- Preheat the oven to 450 degrees F.
- 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.
- Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Mix with a fork until evenly combined.
- Grate butter using the large holes of a cheese grater.
- Add the cold grated butter, kimchi and cheddar cheese into the flour mixture. Toss to combine.
- Add the milk, cream, and starter mixture to the flour mixture and stir with a spatula until a soft dough forms.
- 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.
- Lightly flour your counter, and using a rolling pin, roll the dough into a thick rectangle.
- Cut out 8 rounds using a 2-inch biscuit or cut out 8-9 squares.
- 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.
- Serve warm.
