Gochujang buttermilk chicken biscuit | Printable Recipe
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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Cooking tools:
- Kitchen scale
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- Grater
- Mixing bowl
- Freezer
- Rolling pin
- Cutting board
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- Parchment paper
- Baking sheet
- Oven
- Cooling rack
- Pastry brush
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- Skillet
- Tongs
- Instant-read thermometer
- Paper towel
- Sheet pan rack
- Toaster
- Spatula
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)
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