Sourdough Kimchi Cheddar Biscuits with Green Onion Kimchi

By Jennifer H Dewitt April 27, 2023 5 mins read 37 Views

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

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.

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.

a close up view of the side of four kimchi cheddar biscuits showing the flaky layers in each biscuit

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