Gochujang Buttermilk Biscuit
- 2 1/2 (315g) cups all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter
- 3/4 cup cold grated cheese
- I used mozzarella, but this would also taste amazing with manchego, basque, cheddar, parmesan, gouda, and more. Make sure to grate the cheese beforehand and chill it in the refrigerator.
- 3/4 cup cold buttermilk
- 3 tablespoons gochujang
- You can totally increase or decrease the amount to adjust for flavor. Feel free to omit or put up to a 1/2 cup.
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced basil
This recipe makes approximately 10 large biscuits, but can be reduced for a smaller batch.
- First, let’s prepare the dry ingredients. In a large mixing bowl, add flour, baking soda, sugar, and salt. Mix until combined.
- Then, using a grater, grate the cold butter into tiny pieces. Add the grated butter and grated cheese to the dry ingredients. Put the large mixing bowl in the freezer for 20 minutes.
- Now, let’s make the gochujang buttermilk. In a small bowl, add the buttermilk, gochujang, garlic, ginger, and basil.
- Take the mixing bowl out of the freezer and add the gochujang buttermilk. Using a stand mixer, mix the dough on slow speed until it forms into a ball.
- Roll the biscuit dough out until it’s approximately 1.5 inches in height. Now, you can choose to cut the biscuits into rectangles, circles, or even more creative shapes.
- Preheat the oven to 400 degrees. Grease a baking dish or a cookie sheet with butter. Place the biscuits into the greased baking dish and brush the tops with melted butter. Then, place that into the freezer for 10 minutes.
- Bake at 400 degrees for approximately 15 minutes or until the top of the biscuits are browned. You’re done!
Gochujang Buttermilk Biscuits are an awesome twist to the classic flaky buttermilk biscuit with all the flakes plus an extra bit of spice kick. These are an awesome accompaniment to a gravy, fit for a pairing for a spicy chicken sandwich, a side to eggs, or even to just eat alone. For those of you who don’t know, gochujang is Korean fermented red chili paste that is super thick and made out of glutinous rice, fermented soybeans, salt, and more. You should definitely try out this recipe, since it’s pretty versatile and you can increase or decrease the gochujang amount to adjust your spiciness level.
Also, this recipe is part of the collaboration I did with Nolan Cookeng, who made Korean Fried chicken to go along with my biscuits to make the perfect chicken biscuit sandwich. It’s honestly a perfect sandwich for lunch or dinner if you’re in the mood for some heat. Check out his post here!
Let me know if you try out my recipe for these Gochujang Buttermilk Biscuits or Nolan’s Korean Fried Chicken Dakgangjeong 닭강정 Biscuit Sandwich in the comments below!