Description
Flaky cheddar biscuits stuffed with a flavorful lump crab filling, seasoned with Old Bay and baked to golden perfection. A delicious appetizer, side, or light meal!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup grated sharp cheddar cheese
- 1 cup buttermilk, cold
- 1 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Crab Stuffing: In a medium bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, and lemon juice.
- Add the finely chopped celery, red bell pepper, and fresh parsley to the crab mixture.
- Season the crab stuffing with Old Bay seasoning, black pepper, and a pinch of cayenne pepper if desired.
- Gently fold all the ingredients together until just combined. Cover and refrigerate for at least 30 minutes.
- Make the Cheddar Biscuits: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the grated cheddar cheese.
- Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
- Using a 2 1/2-inch biscuit cutter, cut out biscuits. Gather the scraps, gently pat them back together, and cut out more biscuits.
- Stuff and Bake the Biscuits: Place half of the biscuit rounds onto the prepared baking sheet.
- Top each biscuit round with a generous spoonful of the chilled crab stuffing.
- Place the remaining biscuit rounds on top of the crab stuffing, gently pressing the edges to seal.
- Bake for 12-15 minutes, or until the biscuits are golden brown and the crab stuffing is heated through.
- Finishing Touches (Optional): While the biscuits are baking, melt the butter in a small bowl. Stir in the chopped fresh parsley.
- Once the biscuits are out of the oven, brush them with the melted butter and parsley mixture.
- Let the biscuits cool slightly on the baking sheet before serving.
Notes
- Keep your ingredients cold for flaky biscuits.
- Don’t overmix the dough or crab stuffing.
- Use a sharp biscuit cutter.
- Don’t overcrowd the baking sheet.
- Variations: Experiment with different cheeses, herbs, spices, or seafood. For a vegetarian option, replace the crab with sautéed mushrooms, spinach, and artichoke hearts.
- Serving Suggestions: Serve as an appetizer, side dish, or light meal. Pair with soup, salad, sour cream, or hot sauce.
- Prep Time: 30 minutes
- Cook Time: 12 minutes