Cheddar Bay Biscuits + Seafood = Comfort Food Gold

Ingredients

• 8 oz Shrimp, peeled and deveined (large, thawed if frozen)
• 4 oz Scallops (dry‑packed, thawed)
• 4 oz Lump Crab Meat (canned, drained)
• 4 Tbsp Unsalted Butter (cut into small pieces, cold)
• 1/4 cup All-Purpose Flour (sifted)
• 1 cup Milk (whole milk preferred)
• 1/2 cup Heavy Cream (cold)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, divided)
• 2 cloves Garlic (minced)
• 1 small Onion (finely diced)
• 1 stalk Celery (diced)
• 1 small Carrot (diced)
• 1/2 cup Frozen Peas (thawed)
• 1 cup Chicken Broth (low‑sodium)
• 1 tsp Fresh Thyme (leaves only)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cups All-Purpose Flour (for biscuits) (sifted)
• 1 Tbsp Baking Powder
• 1 tsp Garlic Powder
• 1/2 cup Cold Unsalted Butter (for biscuits) (cut into cubes, chilled)
• 3/4 cup Milk (for biscuits) (room temperature)
• 1 cup Shredded Cheddar Cheese (for biscuits) (sharp cheddar)

Instructions

1. Prepare the Filling Base

   Melt 2 Tbsp butter in a large skillet over medium heat. Add the diced onion, carrot, and celery; sauté until softened, about 5 minutes. Add minced garlic and cook 30 seconds more.

   Time: PT6M

   Temperature: medium heat

2. Create a Roux

   Sprinkle 1/4 cup flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste.

   Time: PT2M

   Temperature: medium heat

3. Add Liquids and Simmer

   Gradually whisk in 1 cup chicken broth, 1 cup milk, and 1/2 cup heavy cream. Bring to a gentle boil, then reduce to a simmer and cook 5 minutes until thickened.

   Time: PT7M

   Temperature: medium heat

4. Incorporate Seafood and Veggies

   Stir in the shrimp, scallops, crab meat, thawed peas, and 1/2 cup shredded cheddar. Season with thyme, salt, and pepper. Cook 4‑5 minutes until the seafood is just opaque.

   Time: PT5M

   Temperature: medium heat

5. Transfer to Baking Dish

   Pour the hot filling into a greased 9‑inch baking dish, spreading evenly.

   Time: PT2M

6. Preheat Oven

   While the filling is in the dish, preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

7. Make Biscuit Dough

   In a mixing bowl combine 2 cups flour, 1 Tbsp baking powder, 1 tsp garlic powder, and 1 tsp salt. Cut in 1/2 cup cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Stir in 3/4 cup milk just until a soft dough forms, then fold in 1 cup shredded cheddar.

   Time: PT10M

8. Top the Pie with Biscuits

   Drop spoonfuls of the biscuit dough over the filling, spacing them evenly; they will spread slightly while baking.

   Time: PT3M

9. Bake the Pie

   Place the dish in the preheated oven and bake 20 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let stand 5 minutes before serving so the filling sets.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

32g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Shrimp, peeled and deveined: crab meat, firm white fish
• Instead of Scallops: firm white fish
• Instead of Lump Crab Meat: imitation crab
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Milk: 2% milk, almond milk
• Instead of Heavy Cream: half‑and‑half
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Celery: carrot
• Instead of Carrot: parsnip
• Instead of Frozen Peas: fresh peas
• Instead of Chicken Broth: vegetable broth
• Instead of Fresh Thyme: dried thyme
• Instead of All-Purpose Flour (for biscuits): gluten‑free flour
• Instead of Cold Unsalted Butter (for biscuits): margarine
• Instead of Milk (for biscuits): buttermilk
• Instead of Shredded Cheddar Cheese (for biscuits): Monterey Jack

Equipment Needed

• Large Skillet
• Mixing Bowl
• Whisk
• Baking Dish (9‑inch)
• Measuring Cups and Spoons
• Oven
• Spatula

Critical Steps — Do Not Skip

• Creating a smooth roux without lumps
• Cooking the seafood just until opaque to avoid rubbery texture
• Keeping butter cold when making biscuit dough
• Ensuring biscuits are baked until golden without burning

Chef Tips from the Video

• Use a combination of shrimp and scallops for texture contrast
• Add a pinch of smoked paprika to the filling for subtle depth
• Brush the tops of the biscuits with melted butter and a sprinkle of garlic powder for authentic Cheddar Bay flavor

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until hot.

Freezer: Freeze unbaked assembled pie (without biscuits) for up to 2 months. Add fresh biscuits and bake when ready.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; bring to room temperature before adding biscuits and baking
• Biscuit dough can be mixed and refrigerated for up to 2 hours before topping the pie

Frequently Asked Questions