Cheesy Crab Garlic Biscuits

Cheesy crab biscuits with gooey cheese and a generous brush of garlic butter are my go-to when I want something warm and indulgent for gatherings or cozy evenings. Each bite mixes a fluffy cheesy texture with tender crab, all wrapped up in a savory biscuit that disappears fast from the plate.

I whipped these up on a rainy Sunday and they were such a hit that my friends started requesting them for every potluck I host. There is something magical about melted cheese and warm crab in biscuit form

Ingredients

• Red Lobster Cheddar Bay Biscuit Mix: brings classic flavor and reliable fluff choose a fresh box for best results
• Cream cheese: makes the biscuits ultra moist go for full-fat blocks for a luscious crumb
• Lump crab meat: provides tender seafood bites look for fresh or refrigerated containers with sweet briny aroma
• Cheddar cheese: melts throughout the biscuit for gooey texture sharp cheddar gives bolder flavor
• Ice cold water: ensures your dough stays light keep water in the fridge until ready
• Cajun seasoning: adds a gentle kick choose a blend with herbs and not just spice
• Butter: for rich brushing always use real unsalted butter for best browning
• Roasted garlic: brings depth and savory notes jarred or homemade both work well
• Olive oil or non-stick spray: prevents sticking neutral oils are best to avoid changing the biscuit’s flavor

Step-by-Step Instructions

Prepare the Biscuit Base:

In a large mixing bowl blend together the biscuit mix and softened cream cheese using a mixer or whisk until the mixture resembles damp sand with no big lumps. This step makes sure the cream cheese is evenly integrated for the fluffiest texture.

Add Water Gradually:

With your mixer on the low setting slowly pour in the ice cold water a couple tablespoons at a time. Watch the dough as you mix stopping once it comes together into a thick sticky mass. The cold water keeps the dough from getting tough and your biscuits super light.

Mix in Cheddar Cheese:

Sprinkle in your cheddar cheese and mix just enough so that the shreds are scattered through the dough. Do not overmix or you’ll flatten the biscuits.

Fold in Crab and Seasonings:

Drain your lump crab meat really well then gently fold it into the biscuit dough by hand along with the Cajun seasoning. Try to keep the bigger crab pieces intact for impressive flavor pockets.

Shape and Arrange Dough:

Lightly oil your hands and the baking sheet with olive oil or non-stick spray. Scoop and roll the sticky dough into about 6 to 8 balls spacing each at least one and a half inches apart on the sheet. This will keep them from sticking together as they puff up.

Bake to Perfection:

Place your tray in a preheated 350 degree oven and bake for 14 to 20 minutes. Watch for the biscuits to turn golden on top and feel springy when touched. Do not peek too early or you might let out the steam that makes them light.

Garlic Butter Finish:

Melt the butter then stir in the biscuit mix’s seasoning packet and the roasted garlic until fragrant. Liberally drizzle the warm garlic butter over baked biscuits the second they come out of the oven. Serve immediately while hot and melty.

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Cream cheese has become my secret ingredient for these biscuits because it keeps them soft even if you reheat them the next day. The first time I used a heavy hand with the garlic butter my dad declared them the best biscuits he had ever tasted and now it is a holiday tradition.

Storage Tips

To keep leftovers fresh wrap cooled biscuits tightly in foil and refrigerate for up to two days. For longer storage freeze the baked biscuits in a sealed bag and reheat directly in a warm oven for about ten minutes. Never store with the garlic butter poured on top if you plan to freeze or the biscuits may become soggy

Ingredient Substitutions

If you do not have Red Lobster mix a homemade cheddar biscuit base with self rising flour unsalted butter a teaspoon of baking powder and shredded cheddar works well. You can swap Greek yogurt for the cream cheese if needed though you may need a touch less water for a similar texture. For crab canned or imitation crab is passable but real lump crab guarantees the best flavor

Serving Suggestions

Serve these biscuits as an appetizer for parties or alongside a big salad for an easy meal. They also make a show stopping brunch side served with scrambled eggs and fresh fruit. Warm leftovers make a great midday snack especially when dipped in extra garlic butter

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A Quick History

Cheddar and seafood biscuits grew popular in the Southern United States where seafood and hearty breads are a favored pairing. The Red Lobster biscuit mix brings that classic restaurant style home in an easy shortcut. Over the years families have added their own twists like extra cheese spicier seasonings or heartier lumps of seafood

Recipe FAQs

→ Can I use imitation crab instead of lump crabmeat?

Yes, imitation crab can be used if lump crab is unavailable. Adjust for saltiness and texture as needed.

→ What makes the biscuits extra fluffy?

Cream cheese in the dough creates a tender, fluffy texture, while mixing gently preserves airiness.

→ Is it necessary to roast the garlic for the butter topping?

Roasted garlic adds a mellow, rich flavor, but you can use minced fresh garlic as a quicker option.

→ How can I keep the crab meat from breaking apart?

Fold the crab meat in by hand at the end and handle the dough gently to maintain chunks.

→ What's the best way to serve these biscuits?

Serve warm with extra garlic butter drizzled on top for maximum flavor and softness.