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Cheddar Bay Lobster Biscuits Recipe

Cheddar Bay Lobster Biscuits Recipe are the BEST biscuits ever!  Seriously. How can they be anything but mouth-watering? We’re start off with a perfectly flakey biscuit recipe then add cheddar cheese and pieces of lobster for a heavenly combination of flavors. If you are not a fan of lobster then feel free to omit it and have cheddar bay biscuits- either way they are the best biscuit recipes EVER! So good 🙂

It’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Fitness! She’s been with us on Friday’s for over 5 years now and we love her! Nichole, for coming every week and sharing your awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE

Cheddar Bay Lobster Biscuits Recipe are the BEST biscuits ever!  Seriously delish!! by cookingwithruthie.com

Cheddar Bay Lobster Biscuits Recipe Ingredients

• Flours- we are using two varieties of flour: all-purpose flour and cake flour. Combining these two flours, produces the perfectly flaky crumb which is the “secret” that everyone will rave about! You might be wondering, does it really make a difference? Cake flour is a finely milled, delicate flour with a low protein content and is usually bleached. When used in baked goods, it results in a super-tender texture with a fine crumb, and a good rise. The primary difference between cake flour and all-purpose (AP) flour is the protein content, which becomes gluten. Cake flour is self-rising and it replaces the need for baking powder in this recipe. 

 Very cold butter- the colder the better! In culinary school we would cut the butter into small cubes, spread it out on parchment paper, and then place it in the freezer for 7-10 minutes to become very chilled. It is essential to NOT completely incorporate the butter into the flour mixture! Only disperse small pea-sized pieces of it evenly through out. These tiny pockets of butter create the flakey texture we want in our biscuits. This is why a pastry cutter is such a handy tool to use. If you don’t have one, then using two table knifes and cross cutting the butter into the flour mixture will also work well! 

• Buttermilk- Buttermilk is a slightly sour milk– the sour in the buttermilk is the acid activation which the baking powder in the cake flour needs to work it’s best. Buttermilk is also usually much lower in fat than regular milk and cream. Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk.

 Sea salt and Sugar- the sea salt is essential for flavor and is a must for our biscuits. The sugar can be omitted or reduced as you prefer, this recipe has a small amount that could also be substituted with a sugar replacer, if preferred. 

How to make our Cheddar Bay Lobster Biscuits Recipe

  • Preheat the oven 450 degrees F.
  • Cut butter into 1/2 inch cubes, spread on parchment paper, place in freezer for 7-10 minutes to get very chilled.
  • In a large mixing bowl combine all dry ingredients.
  • Cut cold butter into dry ingredients with a pastry cutter until pea sized.
  • Add buttermilk and mix until just moistened.
  • Lightly flour work surface place dough on counter.
  • Knead 4-5 times; don’t over work. VERY IMPORTANT!!
  • Roll dough ¾ inch thick and cut out with a biscuit cutter or rim of a glass.
  • Place on greased pan so they are lightly touching and brush the tops with butter.
  • Bake for 16 minutes or until golden brown.
  • Butter tops again and serve warm.

Cheddar Bay Lobster Biscuits Recipe are the BEST biscuits ever!  Seriously delish!! by cookingwithruthie.com

Our Cheddar Bay Lobster Biscuits Recipe are perfect match for homemade soup! We hope these soup recipes will inspire you. 🙂

AND Miss Nichole is up next. . . 

This week we are focusing on the second aspect of physical health, water! We all know we need to drink water, we have heard it over and over again. So if we have heard it on repeat why do we still need to be reminded? Why is it so easy to forget?

Just as a quick reminder; 64-100 oz of water is optimal for most people. Diet coke and coffee do not count as water.

Let’s start with a quick reminder of why? Why do we need to focus on water? It is boring, mundane, and therefore probably not all that important. Wrong!!!!

I have discovered one of the best ways to help people make healthy changes in life is to really help them understand why.

Water helps us from the inside out. From basic digestion and metabolism function to healthy hair and glowing skin.

Like so many other healthy habits, getting all of your water requires planning.

This summer I went through chemo and for the first time in my life I understood what people meant when they said, “I don’t like water.” Before this summer I thought was a completely ridiculous statement. Water wasn’t anything, nothing to not like. Chemo treatments changed that for me and I learned what it meant to not like water. I started flavoring my water with hibiscus, it was perfect for me! Find a way to add some flavor (preferably without adding sugar) to your water if you need it.

Drink up guys!
Cheddar Bay Lobster Biscuits Recipe are the BEST biscuits ever!  Seriously delish!! by cookingwithruthie.com

Yield: 32

Cheddar Bay Lobster Biscuits Recipe

Lobster And Cheddar Mini Biscuits 3

Cheddar Bay Lobster Biscuits Recipe are the BEST biscuits ever!  Seriously. How can they be anything but mouth-watering?

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 3 cups all purpose flour
  • 3 cups cake flour
  • ½ tablespoon salt
  • ¼ cup sugar
  • ¾ cup butter, very cold, cut into small cubes
  • 2 cups buttermilk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup cooked lobster pieces, medium chopped
  • 1 tablespoon dried parsley

Instructions

  1. Preheat the oven 450 degrees F.
  2. Cut butter into 1/2 inch cubes, spread on parchment paper, place in freezer for 7-10 minutes to get very chilled.
  3. In a large mixing bowl combine all dry ingredients.
  4. Cut cold butter into dry ingredients with a pastry cutter until pea sized.
  5. Add buttermilk and mix until just moistened.
  6. Add cheese, lobster, and parsley knead twice to distribute.
  7. Lightly flour work surface, place dough on counter.
  8. Knead 4-5 times; don’t over work.
  9. Roll dough ¾ inch thick and cut out with a petite biscuit cutter or rim of a shot glass. (or make 18 full size biscuits)
  10. Place on greased pan so they are lightly touching and brush the tops with butter.
  11. Bake for 10-12 minutes or until dark golden brown.
  12. Butter tops again and serve warm.

Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 259mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 7g

We hope you’ll bake up some Cheddar Bay Seafood Biscuits Recipe this winter! Enjoy!! 

We love to hear about your magical cooking moments. If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!  

One more thing before you go…

We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you!! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends! Our hearts sing when you do. We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here.   

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Thanks for sharing in the CWR blog-love!

Love Always,

Ruthie & Madeliene 

 

Ruthie

Administrator at Cooking With Ruthie
Ruthie has contributed 29 articles on https://cookingwithruthie.com since November 20, 2014.

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