Gochujang buttermilk chicken biscuit

Name: Gochujang buttermilk chicken biscuit
Total time: 75 min
Ingredients: 300 grams self-rising flour (2.5 cups); 1 stick of frozen butter (grated); 1 cup cold buttermilk; 1 to 2 tablespoons gochujang paste; 2 tablespoons melted butter (to be painted on top after baking); 1/2 cup buttermilk; 2 teaspoons salt; 2 chicken thighs (or similarly sized breast pieces); 1/2 cup all-purpose flour; 1/3 cup potato starch (or cornstarch); 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon MSG (optional); peanut or vegetable oil for frying (2 or 3 inches deep in your pan or pot); gochujang biscuit (from above); Korean-style fried chicken thigh (from above); 1/4 to 1/2 cup kimchi

boundedbybuns.com

I've combined crispy fried Korean-style chicken with a slightly spicy southern-style biscuit for this savory sandwich. Then I added a little kimchi just for more texture and flavor.

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