Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1 cup buttermilk
1/2 cup butter, melted
1 cup crab meat, well-drained
1 lemon (for lemon butter)
Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, cayenne, garlic powder, and onion powder.
- Stir in cheddar cheese and parsley until evenly distributed.
- Add buttermilk and melted butter, mixing until just combined without overworking the dough.
- Fold in crab meat gently and season with salt and pepper.
- Drop generous spoonfuls of dough onto the prepared baking sheet, leaving space between each biscuit.
- Bake for 15–20 minutes, until puffed and golden brown on top.
- While baking, melt extra butter and stir in lemon juice to make a drizzle.
- Serve biscuits warm, topped with lemon butter.
Notes
- Ensure crab meat is well-drained to avoid soggy biscuits.
- Fresh lump crab meat works best but canned crab is fine if drained well.
- Add lemon zest to the dough for more citrus flavor.
- For extra spice, add a pinch of Old Bay seasoning or more cayenne.
- Leftovers can be refrigerated for up to 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
