Gochujang Buttermilk Biscuit
Ingredients
- 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.
Instructions
- 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!
Jen's Food Lab 
These buttermilk biscuits look delicious. I have never heard of or tried gochjang (had to look it up on Google!) but I’d love to try it!
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Finally another delicious recipe that uses gochujang! I love that stuff and I would never have thought of adding them to biscuits!
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This looks delicious! I’ve never tried gochujang but I imagine this would work perfectly with fried chicken!
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I’ve never had gochujang or even made my own biscuits but these look delicious! Can’t wait to try
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Wow, such a great idea! I love gochujang, and use it in cooking, but I never would have thought to use it in biscuits. It’s a great spice, so I know I’m going to love these!
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What a tasty recipe, i love the idea of adding a bit of spice with the gochujang and ginger, Your biscuits look delicious.
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I’ve never tried gochujang, but I’m intrigued especially with these delicious biscuits! Can’t wait to try them!
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My interest is definitely piqued with this gochujang biscuit! I’ve used gochujang in many recipes, but never in buscuits, so I will have to try this!
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Wow! This looks really delicious and the crispiness makes this a winner. I loved everything on this recipe and I believe this is an easy match on any food we can think of. Thanks for sharing this to us.
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I love biscuits but have never thought to add gochujang to the dough. I know my family- who loves all things Korean- is going to be so happy I made these.
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I love biscuits but have never thought to add gochujang to the dough. I know my family- who loves all things Korean- is going to be so happy I made these.
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I love gochujang but have never tried it on a biscuit so I find this to be both creative and delicious! Need to try soon!
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Love buttermilk biscuits and make if often. This looks fantastic I will try this version soon and let you know. Thanks
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I love making buttermilk biscuits. Yours looks so perfectly baked and love the texture too.
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What a lovely twist on a traditional recipe. I love the addition of spices in recipes.
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These biscuits sound amazing! Are the biscuits very spicy? I can’t wait to make my chicken and biscuits sandwiches with this recipe!
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This is such an interesting twist on a classic biscuit and I am going to be testing your recipe for sure in this period of mass quarantine.
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I have never tried gochujang, but these biscuits look amazing. I have never made anything like this before so I cant wait to try something new. Thank you for sharing!
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These buttermilk biscuits look amazing. I never heard of gochujang which is so new to me. Thank you for sharing this recipe.
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I have some gochujang left over from another recipe, and I can’t wait to try it in these delicious and fluffy-looking biscuits, wow!
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