Cheddar Biscuits With Old Bay

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"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."

"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."

Bon Appétit Bake Club invites curious bakers to a monthly must-make recipe, group chat on Substack, podcast, and community photo sharing. Biscuits are celebrated as a quick, high-pleasure bake that can rival homemade bread for a fraction of the effort and wait time. Adding a half pound of sharp cheddar, many thin layers, and a savory seasoning that evokes salty crab chips creates highly appealing savory biscuits. Old Bay blends celery salt, paprika, red pepper, and black pepper into a punchy, salty profile that pairs well with both seafood and buttery biscuits. Flaky texture comes from folding dough to trap butter layers. A food processor speeds cutting butter into dry ingredients; rubbing butter by hand requires chilling if it becomes warm. Dough may seem dry initially but should come together by the final fold.

Read at Epicurious