Kimchi Biscuits
Muffin, Scone, Bread, and Biscuit Recipes 0 comments

Kimchi Biscuits | Recipe with Photos and Video

Kimchi. Biscuits. Kimchi biscuits! A classic buttermilk biscuit recipe with the sourness of chopped kimchi. This savory biscuit recipe is perfect when you something different. Make this easy recipe for a side dish, breakfast, or afternoon snack.

Kimchi Biscuits Sweetness In Seattle blog


What is kimchi?

Kimchi is a traditional Korean food. It is salted and fermented vegetables with spices. Most popular, you will see cabbage and radish kimchi. I used Choi’s nappa cabbage kimchi, from Portland, OR. You can find kimchi at most grocery stores.

Choi's kimchi 
Kimchi biscuits
Sweetness In Seattle Blog

How did you chop the kimchi?

I used scissors. Feel free to use a chef’s knife. Be cautious, your cutting board will stain. I used a plastic one that I reserved for kimchi only.

It says buttermilk. What if I don’t have it?

Add 1 tablespoon white vinegar to 1 cup milk and let sit at room temp for 15 minutes.

When do you add the kimchi?

Add it after you cut in the butter. Stir with your hands or a spatula to make sure the kimchi is uniform

Want to make a classic buttermilk biscuit recipe instead?

Make mine, recipe here!


Cut kimchi into small pieces. Set aside. I used scissors, feel free to use a knife.

Kimchi Biscuits

Sift all the dry ingredients in a medium size bowl.

Dry Ingredients
Kimchi biscuits
Dry Ingredients

Cut the butter into squares. Add to dry ingredients. Rub the butter into the dry ingredients until small pieces form. Or, you can grate the butter on a standing cheese grater. Read more here.

Kimchi biscuits
Butter and dry ingredients

Add kimchi to the bowl.

Kimchi biscuits
Kimchi in the bowl

Mix the kimchi in.

Kimchi biscuits
Kimchi with the butter and dry ingredients

Add the buttermilk.

Kimchi biscuits
Adding buttermilk

Mix in the buttermilk with a bowl scraper AKA rectangle spatula. Don’t have one? That is OK! Use a regular spatula.

Kimchi biscuits
Bowl Scrapers

Mix it until a dough forms. Pat into a square. It doesn’t have to be perfect!

Kimchi biscuits
Kimchi biscuit dough pre-oven

Mix 1 egg and 1 tablespoon buttermilk (or water). Brush over dough. Cut into 9 square, 3 x 3.

Kimchi biscuits
Egg washed

Place on a parchment-lined cookie tray. Bake for 30 minutes at 400 degrees F. Cook and enjoy!

Kimchi biscuts
Ta-da! Kimchi biscuits!

Kimchi Biscuits | Recipes with Photos

Recipe by Kimm Moore Course: SidesDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 cup kimchi, chopped

  • 3 cups all purpose flour

  • 1 teaspoon fine sea salt

  • 2 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 1/2 sticks unsalted butter, cubed, cold

  • 1 cup buttermilk


  • Cut 1 cup kimchi into bite size pieces and set aside. Pre heat oven to 400 degrees F
  • In a medium bowl, sift together: 3 cups all purpose flour, 1 teaspoon fine sea salt, 2 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
  • Cut 1 1/2 sticks of butter into cubes. Add to dry ingredient and rub in until small lumps forms. Add 1 cup chopped kimchi to bowl
  • Add 1 cup buttermilk the dry ingredient and butter mixture
  • Fold in carefully until a dough forms. Shape into a square
  • Cut 3×3 = 9 squares
  • Place onto parchment lined, cookie tray.
  • Whisk together 1 egg and 1 tablespoon buttermilk, or water. Brush on top of biscuits
  • Bake for 30 minutes or until golden on top and bottom
  • Eat!

Recipe Video

Leave a Comment

Your email address will not be published. Required fields are marked *