Cheesy Butter-Swim Old Bay Biscuits by Jessie Sheehan
Cheesy Butter-Swim Old Bay Biscuits by Jessie Sheehan are rich, savory drop biscuits baked in a buttery bath, infused with sharp cheddar and the bold, zesty flavor of Old Bay seasoning. Crispy edges, fluffy centers—pure comfort.
Ingredients
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- 10 tablespoons (141 grams) unsalted butter
- 1 1/2 cups (195 grams) all-purpose flour
- 1 cup (120 grams) cake flour
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon plus 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons old bay seasoning, plus ¼ teaspoon more for sprinkling
- 1 teaspoon onion powder
- 2 cups (200 grams) shredded extra-sharp cheddar
- 1 1/2 cups (360 grams) whole milk
Directions
- Heat the oven to 450°F. Place the butter in an 8--inch square baking pan and melt it in the oven while it heats—-but don’t forget about it; you want it just melted, not browned and sputtering.
- Whisk together the flours, sugar, baking powder, salt, garlic powder, Old Bay, onion powder, and cheese in a large bowl. Pour the milk into the flour mixture and fold with a flexible spatula until combined—-the dough will be wet and a little loose. Scrape the biscuit dough into the melted butter–filled pan and pat it evenly over the butter, using a spatula or your hands—-the butter will seep up and around the edges of the dough; don’t be alarmed. Roughly cut the dough into nine equal--size biscuits with a bench scraper or butter knife.
- Bake for about 20 minutes, or until the tops of the biscuits are nicely browned. Remove from the oven and sprinkle the biscuits with the extra ¼ teaspoon of Old Bay. Let them cool in the pan for about 5 minutes before serving—-these cuties swim in butter, so they actually don’t need to be spread with it (but if you’re feeling “extra,” like we were the day we photographed these, then by all means go for it).
