Ingredients:

  • 2 cups (240g) All-Purpose Flour, sifted (for biscuits)
  • 1 tablespoon Baking Powder (for biscuits)
  • 1 teaspoon Granulated Sugar (for biscuits)
  • 1 teaspoon Salt (for biscuits)
  • 1 tablespoon Old Bay Seasoning (for biscuits)
  • ½ cup (113g) Cold Unsalted Butter, cubed (for biscuits)
  • 1 cup (115g) Sharp Cheddar Cheese, grated finely (for biscuits)
  • ¾ cup (180ml) Buttermilk, cold (for biscuits)
  • 1 teaspoon Old Bay Seasoning, plus 1 teaspoon for sprinkling (for biscuits)
  • 4 tablespoons (56g) Unsalted Butter (for chowder base)
  • 1 large Yellow Onion, finely diced (for chowder base)
  • 2 stalks Celery, finely diced (for chowder base)
  • 2 cloves Garlic, minced (for chowder base)
  • ¼ cup (30g) All-Purpose Flour (for chowder base)
  • 4 cups (960ml) Chicken or Seafood Stock (for chowder base)
  • 2 cups (480ml) Heavy Cream (for chowder base)
  • 2 cups Fresh or Frozen Sweet Corn Kernels (for chowder base)
  • ½ teaspoon Smoked Paprika (for chowder base)
  • Salt and Freshly Ground Black Pepper to taste (for chowder base)
  • 1 lb (450g) Lump Crabmeat, picked over (for chowder base)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. For the biscuits: Whisk dry ingredients (Flour, baking powder, sugar, salt, 1 Tbsp Old Bay Seasoning) in a large bowl.
  3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Stir in the grated cheddar cheese. Create a well, pour in the cold buttermilk, and mix gently just until a shaggy dough forms. Do not overmix!
  5. Turn dough onto a lightly floured surface, pat gently into a ¾-inch thick rectangle, and cut into 6-8 squares or rounds. Place biscuits on the prepared sheet, brush tops lightly with melted butter, and sprinkle with the remaining Old Bay. Set aside.
  6. Melt 4 Tbsp butter in a large Dutch Oven or heavy-bottomed pot over medium heat. Sauté onions and celery until softened (about 5-7 minutes).
  7. Add minced garlic and cook for 1 minute until fragrant.
  8. Whisk in the ¼ cup flour to create a roux; cook, stirring constantly, for 2 minutes.
  9. Slowly whisk in the stock until smooth. Bring to a gentle simmer. Stir in the heavy cream, 1 tsp Old Bay Seasoning, and smoked paprika. Season with salt and pepper. Let simmer gently for 10 minutes, allowing it to thicken slightly.
  10. Stir in the corn kernels and cook for 5 minutes until tender.
  11. Crucially, remove the pot from the heat. Gently fold in the lump crabmeat, being careful not to break up the lumps.
  12. Spoon the chowder mixture into individual oven-safe crocks. Arrange the prepared cheddar biscuits on top of the chowder filling (or bake separately on the sheet).
  13. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Serve immediately.