These Crab Stuffed Cheddar Bay Biscuits are fluffy, cheesy, and filled with sweet crab meat. Topped with a tasty lemon butter, they’re perfect for any seafood lover!
Every bite feels like a warm hug from the ocean. I love serving them at dinner parties, and they always disappear fast! Perfect for impressing your guests without much fuss.
Key Ingredients & Substitutions
All-purpose flour: This is the base for the biscuits. If you’re looking for a healthier option, you can use whole wheat flour, though it may change the texture a bit. Gluten-free flour blends can also work if you need gluten-free biscuits.
Sharp cheddar cheese: I love using sharp cheddar for its strong flavor, but you can substitute it with mild cheddar or even Monterey Jack for a creamier taste. Just keep in mind the flavor will be milder.
Lump crab meat: Fresh crab meat is best here, but you can use canned or frozen crab if it’s all you have. Just ensure to drain it well! For a different twist, substitute shrimp or lobster for a unique seafood experience.
Buttermilk: If you don’t have buttermilk, you can make your own by mixing milk with a splash of lemon juice or vinegar. Let it sit for a few minutes to thicken.
How Do You Get Fluffy Biscuits that Aren’t Dense?
Getting fluffy biscuits that are light and airy is all about mixing the dough correctly and handling it gently. First, make sure your butter is cold before adding it to the flour. This helps create those lovely flaky layers.
- Don’t overmix the dough. Just combine the ingredients until they’re moistened. Some lumps are okay!
- When shaping the biscuits, handle the dough as little as possible to keep it airy. Flatten it gently in your hand and add filling without excessive manipulation.
- Spacing the biscuits about 2 inches apart allows them to expand properly in the oven, leading to nice, fluffy textures.
Crab Stuffed Cheddar Bay Biscuits with Lemon Butter
Ingredients You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1/4 cup unsalted butter, cold and cubed
- 1 cup lump crab meat, picked over for shells
For the Lemon Butter Glaze:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
- Salt to taste
How Much Time Will You Need?
This recipe will take approximately 20 minutes to prep and 15 minutes to bake, for a total of about 35 minutes. In no time at all, you’ll have delicious, warm biscuits filled with crab ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats, get your baking sheet ready by lining it with parchment paper. This will help prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper. This blend will give your biscuits great flavor!
3. Cut in Cold Butter:
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs. This step is important for achieving flaky biscuits.
4. Add Cheese:
Stir in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the flour mixture.
5. Incorporate Buttermilk:
Pour in the buttermilk and mix gently until everything is just combined. Remember, don’t overmix! The dough will be a bit sticky.
6. Fold in Crab Meat:
Gently fold the lump crab meat into the dough, being careful not to break the lumps apart too much. You want delicious pieces of crab in each biscuit!
7. Shape the Biscuits:
Using a spoon or ice cream scoop, portion out about 2 tablespoons of dough for each biscuit. Flatten it slightly in your hand, and you can tuck in more crab meat or cheese if you like. Shape it into a ball and place it on the prepared baking sheet.
8. Bake the Biscuits:
Space the shaped biscuits about 2 inches apart on the baking sheet. Bake in the oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
9. Prepare the Lemon Butter Glaze:
While the biscuits are baking, mix the melted butter, fresh lemon juice, garlic powder, parsley, and salt in a small bowl. This glaze will add a lovely finishing touch.
10. Glaze and Serve:
Once the biscuits are out of the oven, brush the lemon butter glaze generously over the tops. Serve the biscuits warm and enjoy the wonderful blend of flavors—each bite is a delight!
Can I Use Imitation Crab Meat Instead of Real Crab?
Yes, you can use imitation crab meat if that’s what you have on hand. Just chop it into smaller pieces before incorporating it into the dough. However, the flavor may be less rich compared to using real crab!
How Can I Store Leftover Biscuits?
To store leftovers, place the cooled biscuits in an airtight container and keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and then in foil for up to 2 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the biscuit dough ahead and refrigerate it for up to 24 hours. Just be aware that the dough might be a little more challenging to handle if it becomes too cold. Allow it to sit at room temperature for a few minutes before shaping.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken up, similar to buttermilk!
