Ingredients
Scale
- 2 cups all-purpose flour (feel free to use a gluten-free blend if needed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup whole milk (or buttermilk for extra tang)
- 8 ounces cooked shrimp, peeled and chopped
- 6 ounces lump crab meat, drained and picked over for shells
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup celery, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/2 cup mayonnaise (use Greek yogurt as a lighter alternative)
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or your favorite seafood spice blend)
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep things tidy and ensure even baking.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. This is the base of your biscuits, so take a moment to appreciate the simplicity here—flour and butter are a classic duo I learned from Nonna Rosa herself.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This step is key for flaky biscuits, so don’t overwork the dough.
- Pour in the milk (or buttermilk) and gently stir with a wooden spoon until the dough just comes together. It will be slightly sticky—that’s perfect. If you’re like me, sometimes I sneak a little taste of the dough here, a guilty pleasure from childhood.
- Turn the dough out onto a lightly floured surface. Knead it gently about 5 times to bring it together, then pat it into a 1-inch thick rectangle. Using a biscuit cutter or a glass, cut out 8 biscuits. Place them on the baking sheet, leaving a little space between each.
- Bake the biscuits for 12-15 minutes until they’re golden brown and puffed. While they bake, you can start the seafood filling.
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the garlic, shallot, celery, and red bell pepper. Sauté for about 3-4 minutes until softened and fragrant. This step fills the kitchen with those comforting aromas I remember from my mother’s spirited cooking sessions.
- Stir in the chopped shrimp, crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, and parsley. Cook gently for another 2-3 minutes until everything is heated through and well combined. Season with freshly ground black pepper to taste.
- Remove the biscuits from the oven and let them cool just a minute. Then, carefully slice each biscuit in half horizontally.
- Generously spoon the shrimp and crab filling onto the bottom half of each biscuit. Sprinkle shredded cheddar cheese over the seafood mixture.
- Place the biscuit halves back under the broiler for 2-3 minutes, keeping a close eye until the cheese melts and bubbles beautifully.
- Top with the biscuit lid and serve warm, perhaps with a sprinkle of extra parsley for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
