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Shrimp And Crab Biscuit

Shrimp and Crab Biscuit

These Shrimp and Crab Biscuits are flaky, buttery, and loaded with tender seafood, fresh herbs, and Old Bay seasoning. Perfect for brunch, holidays, or an elevated side dish any night of the week.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 10 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Seafood Mixture
  • 1 cup cooked shrimp, finely chopped
  • 1 cup lump crab meat, drained and flaked
  • 1 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1 tsp Old Bay seasoning
Biscuit Dough
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup cold buttermilk plus extra for brushing tops
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, minced

Equipment

  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Pastry Cutter

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  2. In a small skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Stir in the chopped shrimp, lump crab meat, and Old Bay seasoning. Cook for 2 to 3 minutes, just until the seafood is warmed through. Remove from the heat and let the mixture cool completely.
  4. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk to distribute the leavening evenly.
  5. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until you have pea-sized crumbs.
  6. Fold in the cooled shrimp and crab mixture, along with the chopped chives and parsley, until evenly distributed throughout the flour mixture.
  7. Pour in the cold buttermilk and gently stir just until the dough comes together. The dough should be slightly shaggy; avoid overmixing.
  8. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 4 to 5 times to create flaky layers, then pat into a 1-inch-thick rectangle.
  9. Use a 2.5-inch biscuit cutter to punch out biscuits, pressing straight down without twisting. Gather scraps, gently press together, and cut additional biscuits.
  10. Arrange the biscuits on the prepared baking sheet so they are just touching for a higher rise. Brush the tops lightly with extra buttermilk.
  11. Bake for 15 to 18 minutes, or until the biscuits are puffed and golden brown on top. Cool slightly before serving warm.

Notes

For the flakiest Shrimp and Crab Biscuits, keep the butter and buttermilk very cold and avoid overworking the dough. You can prep and cut the biscuits ahead of time and chill or freeze them, then bake straight from the fridge or freezer with a couple of extra minutes added to the baking time.