kimcheese biscuits

kimchi, cheese, and lots of butter

channeling my inner texan grandma here for these american-style super flakey, buttery biscuits

the kimchi is layered in to counterbalance the overwhelming richness

these did not last long in our house

yields four biscuits

ingredients

120g plain flour

1.5 tsp baking powder

0.25 tsp baking soda

0.5 tsp salt

freshly ground pepper

60g butter, cold and cubed

50g tasty cheese, freshly grated

90g buttermilk (or milk + lemon juice)

60g kimchi, roughly chopped

method

preheat the oven to 200C

in a large mixing bowl, whisk together the flour (120g), baking powder (1.5 tsp), baking soda (0.25 tsp), salt (0.5 tsp), and a few good cracks of black pepper

add the butter (60g) and rub in with your fingertips until fully incorporated into pea sized chunks

stir in the cheese (50g)

make a well in the center and pour in the buttermilk (90g)

mix gently until just combined

turn out onto a lightly floured surface

pat down, then fold dough into thirds like a letter

pat down, then spread the chopped kimchi (60g) over the top

fold dough into thirds like a letter, then pat down

repeat for one more fold to layer the kimchi

pat down again and cut into four biscuits

place onto a lined baking tray

bake for 16-20 minutes

serve warm with butter

kimchi layers pre-bake