Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

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Directions

Preparing the Biscuits:

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, salt, and Old Bay seasoning.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Add Cheese and Buttermilk: Stir in the shredded cheddar cheese. Gradually add the buttermilk, mixing until just combined. Be careful not to overmix.

Making the Crab Filling:

  1. Combine Ingredients: In a medium bowl, mix together the crab meat, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and pepper. Adjust seasoning to taste.

Assembling the Biscuits:

  1. Form Biscuits: Scoop out about 2 tablespoons of the biscuit dough and flatten it in your hand. Place a small spoonful of the crab filling in the center, then fold the dough over to enclose the filling. Pinch the edges to seal.
  2. Bake: Place the filled biscuits onto the prepared baking sheet. Bake for 12-15 minutes, or until the biscuits are golden brown.

Preparing the Lemon Butter:

  1. Mix Ingredients: While the biscuits are baking, combine the melted butter, lemon juice, lemon zest, garlic powder, and dried parsley in a small bowl.
  2. Brush Biscuits: As soon as the biscuits come out of the oven, brush them generously with the lemon butter.

Tips and Variations

  • Cheese Choices: Swap the sharp cheddar for gruyere or pepper jack for a different flavor profile.
  • Herb Variations: Fresh dill or chives can be used instead of parsley in the crab filling for a different taste.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these biscuits gluten-free.

Storing and Reheating

These biscuits are best enjoyed fresh out of the oven, but they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

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