Ingredients
Scale
- For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold whole milk
- For the Crab Filling:
- 8 ounces jumbo lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh chives, minced
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon black pepper
- For the Lemon Butter Glaze:
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
- Prepare the biscuit dough: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper (if using). Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the shredded cheddar cheese. Gradually add the cold milk, mixing gently with a fork until just combined and a shaggy dough forms. Do not overmix.
- On a lightly floured surface, gently pat the dough into a rectangle about 1-inch thick. Using a 2.5-inch round cutter, cut out 8 biscuits. You may need to gently re-gather and pat the scraps to cut the last biscuits. Place the biscuits on the prepared baking sheet.
- Prepare the crab filling: In a medium bowl, combine the softened cream cheese, mayonnaise, Old Bay seasoning, minced chives, lemon zest, and black pepper. Mix until smooth. Gently fold in the picked jumbo lump crab meat, being careful not to break up the lumps too much.
- Stuff the biscuits: Using a small paring knife, carefully cut a pocket into the side of each biscuit, creating an opening without cutting all the way through. Gently spoon or pipe about 1-2 tablespoons of the crab filling into each biscuit pocket. Pinch the opening closed slightly to secure the filling.
- Bake the biscuits for 18-22 minutes, or until golden brown and cooked through. The internal temperature should reach 200-210F (93-99C).
- While the biscuits are baking, prepare the lemon butter glaze: In a small microwave-safe bowl or saucepan, melt the 1/4 cup unsalted butter. Stir in the fresh lemon juice and chopped parsley.
- Once the biscuits are out of the oven, immediately brush generously with the lemon butter glaze. Serve warm and enjoy!
Notes
For best results, ensure your butter and milk are very cold when making the biscuit dough, this creates flakier biscuits. You can prepare the crab filling up to a day in advance and store it in the refrigerator. Leftover biscuits can be gently reheated in a warm oven (300F/150C) for 10-15 minutes.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American Seafood Comfort
Nutrition
- Serving Size: 2 biscuits
- Calories: 395
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg