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Picture of Kimchi Cheddar Biscuits
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1949 kcal 97 %
  • Fat 117 g 180 %
  • Saturated 69 g 347 %
  • Carbs 180 g 60 %
  • Fiber 8 g 30 %
  • Protein 46 g 93 %
  • Cholesterol 484 mg 161 %
  • Sodium 3152 mg 131 %
  • Calcium 1660 mg 166 %
  • Magnesium 97 mg 23 %
  • Potassium 1098 mg 23 %
  • Iron 13 mg 70 %
  • Zinc 5 mg 44 %
  • Phosphorus 2109 mg 301 %
  • Vitamin A 1048 µg 116 %
  • Vitamin C 2 mg 2 %
  • Thiamin (B1) 2 mg 145 %
  • Riboflavin (B2) 2 mg 136 %
  • Niacin (B3) 13 mg 79 %
  • Vitamin B6 0 mg 25 %
  • Folate equivalent (total) 684 µg 171 %
  • Vitamin B12 2 µg 63 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 86 µg 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Cheddar Biscuits

Ingredients

  • 210 grams (1¾ cups) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 113 grams (½ cup/1 stick) unsalted butter, cold, cut into ½-inch cubes
  • 50 grams (½ cup, packed) freshly grated sharp cheddar cheese
  • 60 grams (scant ⅓ cup) finely chopped ripe kimchi, liquid reserved
  • 150 grams (⅔ cup) buttermilk, cold, plus more as needed
  • 1 large egg

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