Gochujang buttermilk biscuits | Recipe | Bounded by Buns
The addition of gochujang adds a kick of heat to a buttery, layered, flaky biscuit recipe for a bit of extra excitement in your next breakfast sandwich. Gochujang is added near the end of the folding...
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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