Crab Stuffed Cheddar Bay Biscuits with Zesty Lemon Sauce

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 0.75 cup whole milk
• 1 cup lump crab meat, drained and picked for shells
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 0.5 cup unsalted butter
• 1 tablespoon lemon juice
• 1 unit Zest of 1 lemon
• 0 to taste Salt and pepper

Instructions

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, garlic powder, onion powder, salt, and black pepper.
3. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs.
4. Stir in shredded cheddar cheese until evenly distributed.
5. Pour in the milk and mix gently until just combined; do not overmix.
6. In a separate bowl, combine lump crab meat, chopped chives, and parsley; gently fold into the biscuit dough until just incorporated.
7. Using a large spoon or scoop, drop biscuits onto the prepared baking sheet, giving them some space since they will rise.
8. Bake in the preheated oven for 15-18 minutes, or until golden brown.
9. While the biscuits are baking, make the lemon butter sauce by melting unsalted butter in a small saucepan over low heat.
10. Stir in lemon juice, lemon zest, and season with salt and pepper. Remove from heat when well combined.
11. Once the biscuits are done, brush the warm lemon butter sauce generously over each biscuit.