cheesy kimchi scallion biscuits

Flaky, buttery biscuits absolutely packed with flavor from tangy kimchi, sharp cheddar, and a handful of fresh scallions.

Tragically, I am one of those people with nearly zero spice tolerance. I used to refuse to eat anything remotely spicy when I was little, but thankfully now I can power through as long as I have a tall glass of water on hand.

Lately, I’ve been starting to eat kimchi (a Korean fermented cabbage dish) more often. I told myself that it would help to build my spice tolerance, but I don’t think it has actually helped all that much. However, I wanted to incorporate kimchi into some of my baked goods and thought biscuits would be a perfect start. Turns out, even with the kimchi these biscuits aren’t very spicy at all, but they’re still packed with tons of flavor!

These biscuits are everything a good biscuit should be: flaky, tender, and sooo buttery. Packed with kimchi, scallions, and sharp cheddar cheese, they become truly irresistible. The cheese melts into a rich, gooey goodness in the oven that pairs perfectly with the tangy kimchi and savory scallions. Seriously, you can’t miss out on these. They are dangerously addictive.

tips for success

  • Keep the butter cold! – Cold butter is the secret to flaky biscuits. In the heat of the oven, the butter will melt and separate the dough into layers. So, make sure you work fast to keep the butter from melting from the heat of your hands, and don’t skip on that 10 minute freezer time before baking!
  • Make ahead of time! – If you’re like me and sometimes just don’t have the energy in the mornings, you can make these biscuits ahead of time by making the dough the night before and freezing overnight. Then all you have to do in the morning is brush with butter and slide them into the oven!

Love a good savory biscuit? Then you should also try out my cheesy miso garlic biscuits! They might be one of my favorite recipes of all time…

cheesy kimchi scallion biscuits

Flaky, buttery biscuits absolutely packed with flavor from tangy kimchi, sharp cheddar, and a handful of scallions. | adapted from bon appetit
Course Breakfast
Servings 6 biscuits


  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter cold & cut into 1/4-inch cubes
  • 3/4 cup buttermilk cold
  • 1/3 cup kimchi finely chopped
  • 1/3 cup sharp cheddar cheese shredded
  • 1/4 cup scallions chopped
  • 2 tbsp (28 grams) unsalted butter melted for brushing


  • Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk the flour, baking powder, kosher salt, and baking soda together until well-combined. Incorporate the butter in by using a pastry blender or your fingertips to smush the butter cubes into layers.
  • Add the buttermilk and mix with a large fork until large clumps form. Add the kimchi, shredded cheese, and scallions, and knead the dough just a few times until nearly together. Dump the dough onto a floured surface, and pat into a one-inch thick square.
  • Using a bench scraper, cut the square into four quarters, and stack the quarters on top of one another (this helps creates those flaky layers!). Flatten the stacked dough with your hands, and pat into a one-inch thick rectangle. Trim the sides of the dough off to create straight edges. Cut into six equal pieces.
  • Arrange on the prepared baking sheet about two inches apart. Cover with plastic wrap and freeze for at least 10 minutes or up to overnight.
  • Preheat the oven to 425°F.
  • Brush the biscuits with the melted butter. Bake for 16-18 minutes, until golden. Brush the biscuits once again with the remaining melted butter and enjoy immediately.
Keyword biscuits, breakfast, cheese, kimchi, savory, scallion

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