Jumbo Crab Biscuits & Gravy
There’s something about a pan of buttery, golden biscuits fresh from the oven that just feels like comfort but this one takes a sharp turn into indulgence. These Cheddar Bay garlic butter swim biscuits bake up rich, fluffy, and soaked in flavor from the very bottom up, with crispy edges and a soft, cheesy center that practically melts into every bite.
Then comes the real moment. That silky, luxurious crab gravy loaded with sweet jumbo lump crab, kissed with shallots, garlic, and herbs, and finished with just enough cream to make it unapologetically decadent. It seeps into every crevice of those biscuits, turning something already incredible into a full-on experience.
This is the kind of dish you make when you want to slow down, savor every bite, and maybe not share.
Servings: 6 biscuits
Equipment
- 8x8-inch baking pan
Ingredients
Cheddar Bay Garlic Butter Swim Biscuits
- 1 stick butter unsalted
- 2 1/2 cups of flour
- 2 cups buttermilk cold
- 2 cups sharp cheddar cheese shredded
- 1/4 cup chives diced
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 tsp garlic paste or minced
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp parsley dried
Jumbo Lump Crab Gravy
- 8 oz jumbo lump crab meat
- 2 cups heavy whipping cream
- 1 cup seafood stock
- 1/4 cup shallot diced
- 1/4 cup bell peppers diced
- 2 tbsp flour
- 1 tsp garlic chopped or paste
- 1 tsp tarragon dried
- 1 1/2 tsp parsley dried
- 1 tsp salt
- 1 tsp black pepper
- Unsalted butter for cooking
Garish
- Old Bay seasoning
- Garlic butter
- Chives
Instructions
Cheddar Bay Garlic Butter Swim Biscuits
- Preheat oven to 400°F.
- In a microwave-safe bowl, combine butter, minced garlic, 1/2 tsp salt, and 1/2 tsp dried parsley. Microwave in 20-second intervals until melted. Set aside.
- In a large bowl, combine all remaining ingredients listed under “Cheddar Bay Garlic Butter Swim Biscuits.” Gently fold until just combined and no dry spots are left.
- Pour the melted garlic butter to the bottom of an 8x8-inch baking pan.
- Add the biscuit dough and spread out evenly. It’s totally fine if the garlic butter overlaps, in a way you want it to.
- Using a knife, divide evenly into servings. This recipe should make six thick biscuits.
- Place in the middle rack of the oven and bake for 25-28 minutes or until cooked through and golden around the edges and top.
Jumbo Lump Crab Gravy
- To pan over medium heat, add a few tablespoons of butter and sauté the shallots, bell peppers, and garlic for 2-3 minutes.
- Once fragrant, sprinkle with flour and allow the flour to be absorbed.
- Deglaze the pan with seafood stock and mix to combine. Once the mixture starts to thicken, stir in the heavy cream.
- Allow to cook for 3-4 minutes until the sauce starts to thicken and can coat the back of a spoon.
- Season with salt, pepper, tarragon, and parsley. Finally, fold in the jumbo lump crab meat. Allow to cook for 1-2 minutes just to warm the crab meat and remove from heat.
Assemble
- Now that the biscuits are cooked, brush with garlic butter and give them a dash of Old Bay to finish.
- Cut out a serving and top with the jumbo lump crab gravy. Garnish with chives and enjoy!