Kimchi Cheddar Biscuits

Step 1

Stir-fry the chopped kimchi in a stainless-steel pan over medium heat until the juices have evaporated and the kimchi smells even more fragrant, about 3 minutes. Transfer to a plate and allow to cool completely.

Step 2

Combine the flour, baking powder, baking soda and brown sugar in a bowl, breaking up any lumps of sugar. Add the cheese and the cooled kimchi. Stir to combine; it’s all right if the dough is scraggly.

Step 3

On the large holes of a grater, grate the chilled butter over the other ingredients and stir to combine. You want the butter to be around the size of peas. While stirring, gradually add the buttermilk and stir until combined. Be careful to handle the dough as little as possible.

Step 4

Drop the dough in 6 mounds onto a greased baking sheet. (If your baking sheet is nonstick, line it with parchment paper instead.) Pat the mounds gently into squares.

Step 5

Put the biscuits on their baking sheet in a freezer to chill for at least 1 hour. Heat the oven to 425 degrees.

Step 6

Bake the biscuits until golden brown, 18 to 20 minutes. Remove the biscuits from the oven, and allow them to sit for several minutes before serving hot.