Cheddar Bay Biscuits Stuffed with Crab & Drizzled with Lemon Butter

Step 2: Make the Cheddar Bay Biscuit Dough

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, salt, garlic powder, and paprika.
3. 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 resembles coarse crumbs.
4. Stir in the shredded cheddar cheese.
5. Pour in the buttermilk and gently fold the dough together until just combined. It should be slightly sticky. Do not overmix.

Step 3: Shape and Stuff the Biscuits

1. Dust your hands with a little flour to prevent sticking.
2. Take a golf-ball-sized portion of biscuit dough and flatten it into a small disc.
3. Place about a teaspoon of the crab filling in the center of the disc.
4. Fold the edges over the filling and pinch to seal, shaping it into a ball. Make sure the crab filling is completely enclosed.
5. Place the stuffed biscuits onto the prepared baking sheet, leaving a little space between them for expansion.

Step 4: Bake the Biscuits

1. Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown and cooked through.
2. While the biscuits are baking, prepare the lemon butter drizzle.

Step 5: Make the Lemon Butter Drizzle

1. In a small saucepan, melt the butter over low heat.
2. Stir in the lemon juice, garlic powder, and a pinch of salt.
3. Keep warm on low heat until ready to drizzle over the biscuits.

Step 6: Finish and Serve

1. As soon as the biscuits come out of the oven, transfer them to a serving plate.
2. Drizzle the warm lemon butter over the biscuits.
3. Sprinkle with chopped parsley for a fresh, vibrant touch.

Tips for the Perfect Crab-Stuffed Biscuits

• Cheese Choice: Sharp cheddar adds the best flavor, but you can mix in a bit of Monterey Jack for extra gooeyness.
• Crab Meat: Fresh lump crab is ideal, but canned or frozen crab can work in a pinch.
• Sealing the Biscuits: Ensure the crab filling is completely enclosed; otherwise, it may leak during baking.
• Serving Suggestion: These biscuits pair beautifully with a crisp salad, creamy chowder, or simply on their own as an appetizer.

These Cheddar Bay Biscuits Stuffed with Crab & Drizzled with Lemon Butter are a showstopper with a buttery, garlicky exterior, a cheesy, flaky interior, and a sweet-savory crab surprise. The tangy lemon butter drizzle finishes them perfectly, making each bite irresistible.

If you want, I can also create a shortcut “quick version” recipe that takes under 30 minutes using pantry staples but keeps that gourmet crab flavor.

Do you want me to make that version too?