📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. I always say, a little parchment paper saves a lot of scrubbing later!
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Make sure everything's evenly distributed; you don't want a pocket of salt in one biscuit!
3. Incorporate the Butter: Cut the cold butter into small cubes. Add it to the flour mixture and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The colder the butter, the flakier the biscuits will be! Trust me on this one.
4. Add Cheese and Kimchi: Stir in the grated Parmesan cheese and chopped kimchi. Gently mix until evenly distributed. If the kimchi is too wet, squeeze out some of the excess liquid before adding it.
5. Incorporate Wet Ingredients: In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few streaks of flour are okay. It's better to be slightly under-mixed than over-mixed!
6. Turn Out the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle.
7. Cut Out Biscuits: Use a biscuit cutter (or a knife) to cut out biscuits. Place them onto the prepared baking sheet. If you don't have a biscuit cutter, just use a knife to cut squares. They'll taste just as good, I promise!
8. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown. Keep an eye on them; ovens can vary!
9. Cool and Serve: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy! Maybe with a bit of extra butter or a dollop of sour cream? Yes, please!