Gochujang Cheddar & Green Onion Biscuits

Playing with flavour can be simple, satisfying, and even a little bit addictive. That’s exactly what happens when Korean pantry staples like gochujang and gochugaru are brought into a context that feels entirely new. In this case: buttery, flaky biscuits.

This version of the classic cheddar and green onion biscuit adds those Korean flavourings for a subtle, addictive heat. Gochujang brings its signature fermented sweetness and mellow warmth, while a dusting of gochugaru adds bright spice and a hint of smokiness. These ingredients don’t overpower—instead, they deepen and enrich, turning a familiar favourite into something quietly bold.

Flavourfull carries CJ Haechandle gochujang, Korea’s most trusted brand, as well as their rarely available mild version for those who want all the flavour with less heat. The gochugaru in this recipe comes from Épices de Cru’s exclusive supply of mountain-grown Korean chilis—fruity, vibrant, and usually reserved for Japanese markets.

What sets these biscuits apart, beyond the flavour, is the method. A few simple folds in the dough build structure and layers, creating that tender flakiness that’s so satisfying to pull apart. Serve them hot with butter, pair with eggs, or set them beside your next bowl of soup—these are biscuits that hold their own.

Gochujang, Cheddar & Green Onion Biscuits

Serves 12

Ingredients
1 large egg
1 cup well-shaken buttermilk, plus extra for brushing tops
2 tbsp CJ Haechandle gochujang (hot or mild)
3 3/4 cups (505 g) all-purpose flour 
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
1/4 tsp gochugaru, plus extra for tops
1 cup (227 g) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup coarsely grated cheddar
1/4 cup finely chopped green onions
gochugaru and Maldon salt, for topping

Method

1. Beat the egg in a small bowl. Add the buttermilk and gochujang and whisk to combine. Set aside.

2. In a large bowl, combine the flour, baking powder, baking soda, salt, and gochugaru. Stir with a fork until uniform.

3. Add the cold butter and work it into the dry mixture using your fingers, pressing the butter cubes flat and rubbing them between your thumb and forefinger until the mixture resembles coarse crumbs with some big flakes.

4. Add the cheddar and green onions and stir to combine.

5. Pour the buttermilk mixture over the dry ingredients and stir gently with a fork until all powdery areas are moistened. The dough will appear very dry and crumbly.

6. Lay a sheet of parchment paper on the counter and tip out the dough onto it. Begin building layers by gathering the dough into a loose ball and folding it over itself. Repeat this folding motion 8 to 10 times, incorporating any loose bits, until the dough forms a cohesive mass with visible layers.

7. Heat the oven to 425°F. Line a large baking sheet with parchment paper.

8. Pat the dough into a rectangle about 1-inch thick. Cut into 12 equal pieces, being careful to cut cleanly—avoid a sawing motion, which can compress the layers. For optimal flakiness, trim the outer edges and turn the pieces upside down before placing them on the baking sheet.

9. Chill the tray in the freezer for 10 minutes while the oven finishes preheating.

10. Brush the tops of the biscuits with buttermilk, then sprinkle with a pinch of gochugaru and Maldon salt.

11. Bake for 20 to 22 minutes, or until the biscuits are deeply golden and baked through.

Pro tip: Clean cuts and a quick chill help preserve the structure of your folds, ensuring tall, tender layers.