Cheddar Biscuits With Old Bay

"A biscuit warm from the oven, split open and spread with a lick of butter (or pimento cheese, if one is lucky), rivals the pleasure of an exalted loaf of homemade bread, all for a mere fraction of the effort (and wait time). Add a half pound of sharp cheddar, as many layers as an onion, and a bit of seasoning that makes it taste like a bag of salty crab chips, and it's immediately clear why these biscuits are mandatory for making."

"Old Bay seasoning, with roots in the Chesapeake Bay region of the US, features spices like celery salt, paprika, red pepper, and black pepper (among others not officially listed); it's a savory, punchy, salty blend that goes just as well with seafood as it does with buttery biscuits. Flaky biscuits are extra fun to make, as the dough gets folded in on itself a few times to trap the butter in between."

A warm biscuit split and spread with butter or pimento cheese rivals a homemade loaf while requiring far less time and effort. Adding sharp cheddar, thin onion layers, and a salty seasoning makes the biscuit bold and snacklike. Old Bay seasoning from the Chesapeake region blends celery salt, paprika, red and black pepper into a punchy savory mix that suits both seafood and buttery biscuits. Flaky biscuits result from folding the dough several times to trap cold butter; in the oven the layers separate into marble-like strata. A food processor quickly cuts cold butter into dry ingredients; if rubbing by hand, chill the dough when butter softens.

Read at Bon Appetit