Buttermilk Biscuits With Curry Gravy

Curry roux blocks are a staple of Korean home pantries, ready to be turned into a near-instant meal with the addition of root vegetables and chunks of meat. At L.A.’s Yangban Society—one of our 10 Best New Restaurants of 2022—chefs Katianna and John Hong reimagine curry as a rich gravy featuring both ground beef and pork. They skip rice in favor of a lofty, buttery buttermilk biscuit, giving a profound twist to the American signature combination of biscuits and gravy. Serve topped with fresh scallions and/or kimchi to cut through the meaty sauce. Any leftover biscuit trim can be used to bake off slightly smaller biscuits or—better yet—as toppers for Yangban Society’s Congee Pot Pie.

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