The “Imperial” Stuffed Cheddar Bay Biscuits
This version uses a “No-Knead” drop-biscuit base that remains tender even with the heavy filling.
| Category | Details |
| Prep Time | 20 minutes |
| Bake Time | 15–18 minutes |
| Total Time | 40 minutes |
| Yield | 10–12 Biscuits |
🍴 Ingredients
- The “Coastal” Filling:
- 8 oz Lump crab meat (drained and picked for shells)
- 4 oz Cream cheese (softened)
- ½ cup Sharp cheddar (shredded)
- 1 tsp Old Bay seasoning
- The “Golden” Biscuit Base:
- 2 ½ cups Bisquick (or all-purpose flour + 1 tbsp baking powder)
- ¾ cup Cold whole milk
- ½ cup (1 stick) Cold butter (grated)
- 1 cup Sharp cheddar (shredded)
- The “Bay-Side” Glaze:
- 3 tbsp Melted butter
- ½ tsp Garlic powder & ½ tsp Dried parsley
👩🍳 Instructions
1. The “Crab-Puck” Prep
- In a bowl, fold together the crab meat, cream cheese, ½ cup cheddar, and Old Bay.
- Scoop tablespoon-sized balls onto a plate and pop them in the freezer for 15 minutes. This makes them easy to handle.
2. The “Short-Crust” Dough
- Preheat oven to 200°C (400°F).
- Combine Bisquick, cold milk, grated butter, and 1 cup cheddar. Mix until a sticky dough forms. The Rule: Do not overwork the dough; those little lumps of butter are what create the “flaky” layers.
3. The “Assembly”
- Take a golf-ball-sized piece of dough and flatten it in your palm.
- Place a chilled crab puck in the center and fold the dough around it, pinching the edges to seal. Place on a parchment-lined baking sheet.
4. The First Glaze
- Mix the melted butter, garlic powder, and parsley.
- Brush the tops of the biscuits lightly and bake for 10 minutes.
5. The Golden Finish
- Pull the biscuits out, brush them generously with the remaining garlic butter, and bake for another 5–8 minutes until the tops are a deep, “Red-Lobster” golden brown.
The “Lemon-Zest” Hack: Add ½ teaspoon of fresh lemon zest to the crab filling. The citrus brightness cuts through the heavy butter and cheddar, making the crab flavor “pop” rather than getting lost in the richness.