Description
Cheesy Lobster-Stuffed Biscuits
These buttery, flaky biscuits are generously stuffed with creamy lobster and cheese, creating the perfect indulgent treat for seafood lovers!
Ingredients
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
For the Filling:
1 cup cooked lobster meat, chopped
1 cup shredded cheddar cheese
1/4 cup cream cheese, softened
1 tablespoon parsley, chopped
1/4 teaspoon garlic powder
For Topping:
2 tablespoons melted butter
1 teaspoon parsley, chopped
Instructions
Prepare the Biscuits:
Preheat your oven to 425°F (220°C).
In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually stir in buttermilk until the dough forms. Do not overmix!
Make the Filling:
In a bowl, combine lobster meat, cheddar cheese, cream cheese, parsley, and garlic powder. Mix until evenly combined.
Assemble the Biscuits:
Roll out the biscuit dough on a floured surface to about 1/2-inch thickness.
Cut into circles using a biscuit cutter or a glass.
Place a spoonful of the lobster filling in the center of one circle, then top with another circle. Pinch the edges to seal.
Bake:
Place the stuffed biscuits on a baking sheet lined with parchment paper.
Brush the tops with melted butter. Bake for 12-15 minutes or until golden brown.
Serve:
Brush with more melted butter and sprinkle with parsley before serving. Enjoy them warm for the best experience!
Enjoy!
These cheesy lobster-stuffed biscuits are a luxurious twist on a classic comfort food. Perfect for brunch, dinner, or a special occasion!
Step-by-Step Guide
1. Prep Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Ensure they are fully combined.
2. Cut in Butter: Add the 1/2 cup of cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Add Buttermilk: Create a well in the center of the flour mixture. Pour in the 3/4 cup of cold buttermilk. Use a fork to gently stir just until a shaggy dough forms. Turn it out onto a floured surface.
4. Shape & Cut Dough: Gently pat the dough (do not knead) into a 1/2-inch thick rectangle. Use a floured 2.5 to 3-inch round cutter to cut out circles, pressing straight down without twisting.
5. Fill & Seal: Place half the dough circles on a parchment-lined baking sheet. Spoon a heaping tablespoon of the lobster-cheese filling onto the center of each. Moisten the edges of the dough with a little water, then top with the remaining dough circles. Crimp the edges firmly with a fork to seal.
6. Bake to Perfection: Brush the tops with melted butter. Bake at 425°F for 12-15 minutes until puffed and golden brown. Brush with more butter and parsley immediately after baking.
Serving Suggestions
Serve these biscuits warm as a show-stopping appetizer with a side of lemon-garlic aioli or remoulade for dipping. They also make a decadent side dish for a surf-and-turf dinner, pairing beautifully with a simple green salad or a creamy bisque. For a luxurious brunch, serve alongside scrambled eggs and fresh fruit.
How-to Summary
Make a simple buttermilk biscuit dough, roll and cut it into circles. Mix chopped lobster, cheddar, cream cheese, parsley, and garlic powder for the filling. Sandwich filling between two dough circles, seal edges, brush with butter, and bake at 425°F for 12-15 minutes until golden.
Frequently Asked Questions
Can I use frozen lobster meat? Absolutely. Thaw frozen cooked lobster meat completely in the refrigerator and pat it very dry with paper towels before using to prevent a soggy filling.
What can I substitute for buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 3/4 cup line with regular milk. Let it sit for 5 minutes before using.
Can I prepare these ahead of time? Yes. Assemble the biscuits, place them on the baking sheet, and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes to the baking time.
Why did my biscuits not rise properly? This is often due to overworking the dough, which develops gluten, or using baking powder that is past its potency. Ensure your baking powder is fresh and handle the dough minimally.
Can I use a different cheese? Yes. Gruyère, Monterey Jack, or a sharp white cheddar are excellent alternatives that melt well and complement the lobster flavor.
Common Mistakes to Avoid
- Using Warm Butter: Butter must be cold to create steam pockets during baking, which gives biscuits their flaky layers.
- Overmixing the Dough: Mix only until the ingredients are combined. A slightly shaggy dough is preferable.
- Twisting the Cutter: Twisting seals the edges of the dough, inhibiting the rise. Press straight down.
- Overfilling the Biscuits: Too much filling can cause leaks during baking. Use a moderate spoonful and ensure a good seal.
- Skipping the Seal: A poorly sealed edge will result in the filling bubbling out. Crimp firmly with a fork.
Conclusion
These Cheesy Lobster-Stuffed Biscuits transform simple ingredients into an extraordinary culinary experience. By following the detailed steps and avoiding common pitfalls, you can reliably create impressive, golden-brown biscuits with a rich, savory heart of lobster and cheese. They are the perfect blend of comforting bake-sale classic and gourmet indulgence, guaranteed to delight at any gathering. Master this recipe, and you hold the key to a truly special appetizer or side dish.