What is the secret to biscuits?

Use Cold Butter for Biscuits For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What makes my biscuits tough?

Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour , resulting in a chewy, tough baked product.

Why are my cheese biscuits crumbly?

Falling apart Conversely you might find that your biscuits are too crumbly. The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour . Be sparing with any flour you put on the work surface to roll your dough too.

What does butter do in biscuit dough?

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky . I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense.

What kind of flour makes the best biscuits?

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What is the best flour to use for biscuits?

Strains of soft winter wheat have less protein than the hard spring wheat and therefore southern all-purpose flours are better-suited for quick breads such as biscuits, cakes and muffins.

Should you chill biscuits before baking?

Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time . Baking biscuits directly from frozen also keeps the biscuits from spreading and flattening out.

What not to do when making biscuits?

5 Mistakes You're Making With Your Biscuits Mistake #1: Your butter is too warm. Mistake #2: You're using an inferior flour. Mistake #3: You use an appliance to mix your batter. Mistake #4: You don't fold the dough enough. Mistake #5: You twist your biscuit cutter. Feb 1, 2019

How do you keep cheese biscuits crisp?

The easiest way to retain the freshness and texture of cookies and biscuits is by storing them in an airtight container and keeping them at a cool and dry place like a pantry .

What are the two most important steps in biscuit making?

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid . When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What makes homemade biscuits taste better?

Use good butter and dairy Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

Should you chill biscuit dough before baking?

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill .

Kimchi Cheese Biscuits - Easy Recipes (2024)

Classic flaky buttermilk biscuits, but with a twist! These Kimchi Cheese Biscuits are just what you need for your Sunday brunch. They are flaky, buttery, savory, and super flavorful from the kimchi and cheese.

What you’ll need to make this recipe:

All-purpose flour
Salt
Baking powder
Baking soda
Sugar
Cold butter: it’s important for your butter to be ice-cold. This helps create all those flaky layers we love in a biscuit.
Kimchi: the sour the kimchi, the BETTER! This adds a lovely tanginess and punch to the biscuits, but don’t worry— it won’t be overpowering.
Shredded cheese: you can use cheese of your choice, you can’t really go wrong with cheese in my opinion 😉 I used a combination of sharp cheddar and white cheddar!
Buttermilk: this is the star ingredient— it’s what makes the biscuits super moist and fluffy. However, if you don’t have buttermilk on hand, here is a link for some alternatives.

Kimchi Cheese Biscuits - Easy Recipes (1)

How to make Kimchi Cheese Biscuits at home:

To make the biscuit dough:

Preheat your oven to 400ºF. Line a baking sheet with parchment paper and set it aside.

Slice your butter into small pieces and chill in the fridge to make sure it stays cold.

Using a sieve, combine and sift the all-purpose flour, salt, baking powder, baking soda, and sugar into a large mixing bowl. This step prevents any big flour clumps.

Add cold butter slices into the bowl and cut using a pastry cutter until the mixture resembles coarse crumbles.

Pour cold buttermilk into the flour mixture and stir gently using a wooden spoon until just combined. Try not to overmix the dough, that will make the dough tough.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle.

Using a dough scraper or sharp knife, cut the rectangle into 4 equal pieces. Stack each dough piece on top of each other and gently pat it down into a rectangle using your hands. This step will create the fluffy, flaky layers in the biscuits.

Using a sharp knife, trim the edges of the rectangular-shaped dough. *Do not reuse the dough trimmings to make more biscuits.

To bake the biscuits:

Place the unbaked biscuits on the parchment-lined baking sheet and brush each one with extra buttermilk (or you can use melted butter).

Bake the biscuits at 400ºF for 20 minutes or until golden on all sides.

Can you use any kind of flour for this recipe?

I recommend using all-purpose flour for this biscuit recipe to make sure they turn out fluffy and tender.

What if I don’t have buttermilk?

You can mix 1 tablespoon of white vinegar with 1 cup of milk. Let it stand for 10 minutes to allow it to thicken before you add it to the flour mixture. Here are some other alternatives I found online!

Can I freeze the biscuit dough and bake them later?

Most definitely! If planning to freeze, place the unbaked biscuits on a baking sheet and put it in the freezer for 30 minutes (or just enough to prevent them from sticking to each other). Once the unbaked biscuits are slightly frozen, you can transfer them to a freezer-safe container/bag and freeze for up to 3 weeks!

When you are ready to bake them, take them out of the freezer, brush with buttermilk/melted butter and bake them while frozen. Just extend your baking time for another 5 minutes or so!

Kimchi Cheese Biscuits - Easy Recipes (2)

How I like to enjoy leftover biscuits!

Make a breakfast sandwich with ham, fried egg, and cheese
Split and butter each side. Slightly toast the biscuits in a toaster oven or on the stovetop. Serve warm with a side of orange marmalade (my favorite flavor of jam!)
Warm the biscuit in the microwave for 20 seconds and serve with a drizzle of gochujang hot honey (or regular honey)

Video Tutorial

@yejiskitchenstories
Kimchi Cheese Biscuits – link in bio! This is a twist on your classic buttermilk biscuits! She’s flaky, tender, buttery, savory with the PERFECT combo of kimchi and cheese! These kimchi cheese biscuits are just what you need for your weekend brunch, TRUST ME😉 #kimchi #cheese #biscuit #breakfast #brunch
♬ You’re A Sweet Little Headache – Martha Tilton, Benny Goodman & His Orchestra

Other baking recipes you may like:

Miso White Chocolate Chip Cookies
Brown Butter Chocolate Chip Banana Bread
Earl Grey Sponge Cake
The Best Moist Scones Recipe
Dark Chocolate Mochi Brownies