Gochujang buttermilk biscuits

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 process to incorporate it into a marbled appearance throughout the biscuits.
6 to 8 biscuits
schedule 20 minutes
schedule 20 minutes
schedule 40 minutes


  • 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)


Weigh your flour. Grate frozen butter into the sifted self rising flour. Stir to combine until the butter is fully coated by flour.

Put bowl in freezer for 10 minutes. It's important to keep the butter as cold as possible through this process. 

Combine buttermilk to the cold flour/butter to bring together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be more tough. Your dough at the end of 15 stirs will be very shaggy and not smooth at all. 

On a floured surface dump out dough and roll with a rolling pin. If you don't have a rolling pin, you can just use your hands. Dust with flour as needed when dough gets sticky.

Shape the dough into a rough rectangle and then fold it over on itself like you are closing a book. Shape the dough into a rectangle again and then fold the dough over on itself. Repeat this process one more time. This folding process is what creates the layers in the biscuits. 

Gochujang: Shape the dough into a rectangle again and add 1 to 2 tablespoons of gochujang on top of the flat dough. This is easier if you have the gochujang that comes in a paste tube.Add gochujang in stripes on top of the dough.

Spread the gochujang around a little to make sure you have some even coverage.Spread the gochujang across the top so that it's evenly portioned.

Once the gochujang has been spread around a little, fold the dough over on top of itself like you're closing another book. Repeat the rectangle shaping and folding process one or two more times and then you should have created enough layers. 

Roll or flatten the dough to 3/4 to 1 inch thick/tall.

Cut biscuits into circles or squares and place on a parchment paper-lined baking sheet. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding. Place your cut biscuits next to each other (touching) on the sheet pan. Touching biscuits help each other rise taller. 

After cutting biscuits, you can grab any scraps of dough and reroll and re-cut them. There's no need to waste any dough. The last few biscuits might not look as uniform as the first ones, but they will all taste the same. 

Bake at 475 degrees F (245 C) for around 15 minutes. Check around the 12-minute mark to make sure they do not brown too much.

When biscuits are done, transfer them from your baking pan onto a cooling rack to stop the bottoms from cooking further.

Paint the melted butter on top of each biscuit.

Serve and enjoy.

Have you made this recipe? Tag @beerinator and let him know!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.