Earlier this week, I made Crab Rangoon for a dinner I was hosting – which left me with leftover crab meat. What a better way to use it up than in biscuit form! These are yummy and super easy to make (about 30 minutes total time!) Makes about 12 biscuits.
I’m changing the format a little – pictures first, then recipe so it’s easier to follow.
As always, read the recipe all the way through before you begin!
3/4 cup heavy cream
1 3/4 cups flour + 1 Tbls
2 tsp baking powder
2 1/2 tsp sugar
1 tsp kosher salt
1/2 cup grated sharp cheddar cheese
1/2 cup picked crab meat
9 x 12 baking sheet with aluminum foil (greased with butter – prepare beforehand!)
Turn on the oven to 350 degrees.
Mix together the dry ingredients well. Add the heavy cream, and mix together with hands for about 15 seconds – before a dough begins to form add the cheese and the crab meat. Mix together with hands until a the dough is formed.
Turn out on lightly floured surface and roll out to about 3/4 in thick. If you don’t have a cookie cutter in hand, use the mouth of a glass (like I did!) and cut out small circles, transferring carefully to your greased, aluminum lined baking sheet.
Bake for about 12-15 minutes until they just start to brown. Let them cool for about 10 minutes before you remove them. Butter and enjoy!