Pillowy soft, flakey biscuits with just the right amount of Tillamook Sharp Cheddar makes for a delicious canvas to spread the creamy, flavorful Gochujang Compound Butter for the perfect appetizer!
3 cups all-purpose flour
1 tbsp + ¼ tsp baking powder
2 tsp Kosher salt
1 1⁄2tbsp sugar
1 tsp baking soda
1 cup buttermilk (ice cold)
3⁄4cup Tillamook Extra Creamy Unsalted Butter, cut to 1” cubes and frozen
8oz Tillamook Sharp Cheddar Block, ice cold and shredded
½ cup fresh chives, finely chopped
2 tbsp clarified unsalted butter
Gochujang Compound Butter
½ cup Tillamook Extra Creamy Unsalted Butter, softened
1 tbsp parsley, finely minced
1 tbsp Gochujang
2 cloves garlic, grated
¼ tsp Kosher salt
¼ tsp black pepper
Preheat oven to 425F.
Place flour, cubed butter, and Tillamook Sharp Cheddar block in the freezer for 15 minutes to get the ingredients ice cold. Coarsely shred the Tillamook Sharp Cheddar once ice cold.
To the flour, add the baking powder, kosher salt, sugar, and baking soda. Whisk to combine then add the cold cubed butter to the dry ingredients and mix in with a cold pastry cutter or a knife until the butter becomes pebble sized. Add the shredded cheese and chives and mix to incorporate.
Add the buttermilk and incorporate with a cold spoon until a rough, shaggy dough comes together.
Lay the dough out on a lightly floured surface and form into an 8” x 12” rectangle. Fold one third up toward the center, then fold the opposite side and flatten to about 1” thickness. Form into a uniform rectangle to cut biscuits in a 2x2 pattern.
Cut the dough into 3” circles with a jar or biscuit cutter. Take the remaining dough and create another rectangle to match the thickness of the original biscuits and cut the remaining dough.
Place the biscuits on a baking sheet lined with a silicone mat or parchment paper and brush the top with clarified butter.
Bake at 425F for 18-20 minutes until golden brown and flakey, or until a toothpick runs through the center of the biscuit cleanly.
Mix ½ cup of softened unsalted butter with gochujang, parsley, grated garlic, kosher salt, and black pepper. Whip with a fork until smooth, then serve with the freshly baked biscuits!
TIP: Use the best quality ingredients, like Tillamook Sharp Cheddar cheese! This recipe uses only a handful of ingredients, so you really want each one to be the best – you’ll taste the difference!
TIP: Maintaining a cold temperature of the dough is KEY – every ingredient should be as cold as possible (including any tools). I like to freeze all my ingredients (even the dry ones) and all of my tools (bowl, bench scraper, fork) so that the dough can remain as cold as possible.
Shop the recipe
Tillamook Extra Creamy Unsalted Butter
Tillamook Sharp Cheddar
Meet the chef
Chris Joe is a third generation Chinese-American and self-taught home cook who inherited his passion for cooking and eating from his grandfather. With a focus on easy and approachable recipes for the everyday home cook, CJ left his full-time job in 2021 to share his favorite Asian inspired dishes and recipes with his audience. His friendly demeanor and simple approach in the kitchen has led him to amass an audience of over 1.6 million followers across Tik Tok and Instagram.