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Homemade biscuits may seem like quite the undertaking for those of us who aren’t the strongest of bakers, but this drop biscuit method is honestly as easy as it gets. The addition of British cheddar, in this case, makes it feel more substantial, and the crab filling is downright indulgent. Feel free to make both of these components separately, the crab mixture would make an out of this world dip, but the combination of the two invokes American seafood restaurant nostalgia.
On the large holes of a box grater, grate the frozen butter into the dry ingredients. Using your hands or a pastry cutter, work the butter into the dry ingredients until pea-sized pieces of butter remain. Grate the cheddar into the bowl and toss until all the cheddar is coated in the dry mixture. Pour in the cold milk and fold it in until the dough is just hydrated and no dry spots remain, ensuring not to overwork the dough.Preheat the oven to 425°F.
Crab Bake Weekend Cooking Christmas Dinner Party
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