* Exported from MasterCook *
Biscuits, Kimchi Cheddar
Recipe By :Bryan Washington
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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3/4 cup kimchi -- (145g), drained, finely chopped
258 grams all-purpose flour -- (2C)
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
3/4 cup sharp cheddar cheese -- (66g), shredded
6 tablespoons unsalted butter -- (85g), cold
1 cup buttermilk -- (240mL), cold
For more delicate biscuits, use 1 2/3 cups (214g) all-purpose flour
and 1/3 cup (42g) pastry flour.
Stir-fry the chopped kimchi in a stainless-steel pan over medium heat
until the juices have evaporated and the kimchi smells even more
fragrant, about 3 minutes. Transfer to a plate and allow to cool completely.
Combine the flour, baking powder, baking soda and brown sugar in a
bowl, breaking up any lumps of sugar. Add the cheese and the cooled
kimchi. Stir to combine; it's all right if the dough is scraggly.
On the large holes of a grater, grate the chilled butter over the
other ingredients and stir to combine. You want the butter to be
around the size of peas. While stirring, gradually add the buttermilk
and stir until combined. Be careful to handle the dough as little as possible.
Drop the dough in 6 mounds onto a greased baking sheet. (If your
baking sheet is nonstick, line it with parchment paper instead.) Pat
the mounds gently into squares.
Put the biscuits on their baking sheet in a freezer to chill for at
least 1 hour. Heat the oven to 425F.
Bake the biscuits until golden brown, 18 to 20 minutes. Remove the
biscuits from the oven, and allow them to sit for several minutes
before serving hot.
Tips: Save yourself the mess of grating butter: instead, melt the
butter and allow to cool slightly. Add the butter to very cold
buttermilk. The butter will sieze up into the perfect size bits.
Continue with the recipe. It sounds strange, but works perfectly every time.
Also try chopping up cheddar cheese CURDS in place of the shredded
cheddar block. The curds stay more intact so you get distinct blobs
of melted cheese instead of a general cheesiness.
S(Internet address):
https://cooking.nytimes.com/recipes/1023312-kimchi-cheddar-biscuits
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Per Serving (excluding unknown items): 347 Calories; 17g Fat (44.0%
calories from fat); 10g Protein; 39g Carbohydrate; 1g Dietary Fiber;
47mg Cholesterol; 485mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 0723