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Here’s a list of what you need for this tasty crab stuffed cheddar bay biscuit recipe: - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup cold unsalted butter, cubed - 1 cup shredded sharp cheddar cheese - ¾ cup buttermilk - 1 cup lump crab meat, picked for shells - ⅓ cup cream cheese, softened - 1 tablespoon lemon juice - 2 tablespoons chopped fresh parsley - 1 tablespoon Old Bay seasoning Each ingredient plays a key role in creating the perfect balance of flavor and texture. The flour and baking powder give the biscuits their rise, while the sharp cheddar adds a rich taste. The crab meat brings a sweet, ocean flavor that pairs perfectly with the spices. Cream cheese adds creaminess, and lemon juice brightens everything up. Fresh parsley gives a burst of color and freshness. Using quality ingredients is important. Fresh crab meat will elevate your dish. Make sure to check for shells when you pick through it. Enjoy making this dish as much as you will enjoy eating it! For the full recipe, check the detailed steps below. - Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. - In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. - Use a pastry cutter or your fingers to mix in ½ cup of cold unsalted butter. Aim for a crumbly texture that resembles coarse sand. - In a separate bowl, combine 1 cup of lump crab meat, ⅓ cup of softened cream cheese, 1 tablespoon of lemon juice, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of Old Bay seasoning. - Gently mix the ingredients together, being careful to keep the crab pieces intact for the best texture. - On a lightly floured surface, roll out the biscuit dough to about ¾-inch thick. - Use a round cutter, about 3 inches in diameter, to cut out the biscuits. Place half of the biscuits on the prepared baking sheet. - Spoon a generous tablespoon of crab filling onto the center of each biscuit. Top with the remaining biscuit rounds and gently press the edges to seal them well. - Bake the biscuits in the oven for 15-18 minutes or until the tops turn golden brown. - If you like, brush the tops with melted butter as soon as you take them out of the oven. This adds extra flavor and shine. For the complete recipe, check the Full Recipe section. - Using cold ingredients: Cold butter and buttermilk keep your biscuits flaky. Chilling helps create steam during baking. This steam makes the biscuits rise and stay light. - Avoid overmixing the dough: Mix the dough just until it comes together. Overmixing makes biscuits tough. Gentle handling is key for soft, fluffy results. - Presentation tips for serving: Serve the biscuits warm on a pretty platter. Stack them high for a fun look. Add a sprinkle of fresh parsley on top for color. - Best pairings for crab biscuits: Pair these biscuits with a fresh salad or a light soup. They also go great with garlic butter or a zesty dipping sauce. - Overfilling biscuits: Use just a tablespoon of crab mixture per biscuit. Too much filling can make them hard to seal and bake evenly. - Not sealing edges properly: Press the edges well to seal them. If not sealed, the filling can leak out during baking. This can lead to messy biscuits. Remember, for more on making these tasty treats, check the Full Recipe! {{image_2}} You can boost the taste of your crab stuffed cheddar bay biscuits with a few tweaks. Try using different types of cheese. Here are some great options: - Gouda - Pepper Jack - Creamy Brie These cheeses add unique flavors and textures. You can also spice things up with seasonings. Adding a pinch of cayenne pepper brings heat. For a fresh twist, consider adding fresh dill or chives. These herbs complement the crab well. If you need gluten-free options, swap the all-purpose flour for a gluten-free blend. Many blends work well in this recipe. For a vegetarian version, replace the crab with a mix of sautéed mushrooms and spinach. You can also use artichoke hearts for a tasty filling. These options keep your dish flavorful and satisfying. Crab stuffed cheddar bay biscuits can shine as an appetizer or a main dish. For an appetizer, serve smaller biscuits with a side of lemon butter. This adds a nice dip. If you want them as a main dish, pair them with a salad. A light green salad balances the richness of the biscuits. You can stack the biscuits high on a platter for a fun presentation. Garnish with extra parsley and lemon wedges for a pop of color. Feel free to check out the Full Recipe for more details! To keep your crab stuffed cheddar bay biscuits fresh, use proper refrigeration. Place them in an airtight container. This keeps moisture in and helps avoid drying out. You can also wrap them tightly in plastic wrap. Make sure to store them in the fridge. They taste best within three days. Reheating is easy, and you want to do it right. The best method is using the oven. Preheat it to 350°F (175°C). Place the biscuits on a baking sheet. Cover them with foil to retain moisture. Heat for about 10-15 minutes until warm. You can also reheat them in a microwave. Just use a microwave-safe dish and cover it. Heat in short bursts to prevent drying out. Enjoy your leftovers with a squeeze of lemon for extra flavor! You can freeze these biscuits before or after baking. If you freeze them before baking, cut out the biscuits and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. When you’re ready to bake, just add a few minutes to the baking time. If you freeze after baking, let them cool completely first. Store them in an airtight container. When you're ready to enjoy, thaw in the fridge overnight. Reheat in the oven as mentioned earlier. This way, you can enjoy fresh-tasting biscuits any day! For the full recipe, check out the complete guide. Cheddar Bay Biscuits are soft, flaky biscuits with a cheesy flavor. They often have a hint of garlic and are usually served warm. The addition of cheddar cheese gives them a rich taste. People love them for their buttery texture and golden color. They pair perfectly with seafood dishes. Yes, you can prepare the biscuit dough ahead of time. Make the dough and wrap it tightly in plastic wrap. Keep it in the fridge for up to 24 hours. When ready to bake, simply roll it out and fill with the crab mixture. They are best fresh, but this saves time! To make fluffier biscuits, use cold ingredients. Cold butter and buttermilk help create steam during baking. This steam makes the biscuits rise. Also, avoid overmixing the dough. Mix just until combined for light, airy biscuits. Absolutely! You can add shrimp or scallops to the crab filling. Just make sure to chop them into small pieces. This adds extra flavor and texture to your biscuits. Feel free to mix and match your favorite seafood. These biscuits pair well with a light salad or soup. A seafood chowder or a fresh garden salad complements their rich taste. You can also serve them with a side of lemon garlic butter for dipping. For a fun twist, try them with a spicy remoulade sauce. If you're curious about the full recipe, check out the Crab Stuffed Cheddar Bay Biscuits recipe for all the details! The crab stuffed cheddar bay biscuits blend flavors and textures in a unique way. You learned about the key ingredients, like crab meat and sharp cheddar, and the steps to create them. Remember to keep your dough cold and avoid overmixing for the best results. In the end, enjoy these biscuits fresh or try the variations. They make a delightful dish for any meal. Your next bake can impress family and friends while you share this tasty recipe!

Crab Stuffed Cheddar Bay Biscuit

Indulge in the ultimate comfort food with these Crab Stuffed Cheddar Bay Biscuits! This easy recipe combines flaky biscuits and rich crab filling for a delightful treat. Perfect for gatherings or as a delicious snack, these biscuits are sure to impress. Follow our simple steps to create a crowd-pleasing dish that’s bursting with flavor. Click through now to explore the full recipe and elevate your baking game!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ cup cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

¾ cup buttermilk

1 cup lump crab meat, picked for shells

⅓ cup cream cheese, softened

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon Old Bay seasoning

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and black pepper.

      Using a pastry cutter or your fingers, incorporate the cold butter into the flour mixture until it resembles coarse crumbs.

        Stir in the shredded cheddar cheese until well combined.

          Gradually add the buttermilk into the dry ingredients, mixing just until the dough comes together.

            In a separate bowl, combine the lump crab meat, cream cheese, lemon juice, parsley, and Old Bay seasoning. Gently fold to combine, being careful not to break up the crab meat too much.

              On a lightly floured surface, turn out the biscuit dough and gently knead a few times until it’s smooth. Roll the dough out to about ¾-inch thick.

                Using a round cutter (about 3 inches in diameter), cut the biscuits from the dough. Place half of the biscuits on the prepared baking sheet.

                  Spoon a generous tablespoon of the crab mixture onto the center of each biscuit on the baking sheet. Top with the remaining biscuit rounds and gently press the edges to seal.

                    Bake for 15-18 minutes or until the tops are golden brown and the biscuits are cooked through.

                      Remove from the oven and brush tops with melted butter, if desired.

                        Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 10 servings

                          - Presentation Tips: Serve warm, stacked on a serving platter, and garnish with additional parsley and lemon wedges for a fresh touch.