Old Bay biscuits go very well with chowders and other seafood. We had them with homemade Clam Chowder. I cut them into hearts because it was close to Valentine’s Day when I made them. You know, sometimes, you just get tired of round and want something else.
Old Bay seasoning has been around for over 70 years. It’s made from celery salt, paprika, black pepper, and other spices. I usually use it for Corned Beef, but when I was thinking about what kind of seasoning to put in these biscuits, I remembered the Old Bay sitting forlornly on the shelf. It’s great for all kinds of foods, chicken, beef, pork, vegetables, you name it, it’s good. Now, it has a prominent place on the spice shelf and I’ll be using it more often.
Old Bay Biscuits with Cheese
Be careful with the cheese when you make these. It isn’t like a pizza where more cheese is better, it’s a biscuit and too much fat can make an oily, flat biscuit. If you grate more cheese than you need, munch on it, or give it to the cat.
I cannot emphasize enough how important it is to use a real biscuit cutter. Make sure your biscuit cutter is sharp, too. Don’t use a glass to cut out biscuits because they just press the dough and tear it. A biscuit cutter cuts the dough cleanly so it can rise nicely in the oven.
I seasoned these in addition to Old Bay, with Sunny Paris from Penzey’s. If you don’t have Sunny Paris, you could substitute minced shallot or minced chives. But the Old Bay seasoning is required. There is no substitute for it.
These biscuits are very good dipped in soup. They are rich enough that you don’t have to butter them. Enjoy!
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- 4 ounces butter, (1 stick)
- 1 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay Seasoning
- 1 teaspoon Sunny Paris
- ¼ cup white cheddar, shredded
- 1 teaspoon kosher salt
- ¾ cup buttermilk
- Preheat the oven to 400.
- Cut the butter up and put it in the freezer for about 20 minutes.
- Put the flour, baking powder and seasonings in the bowl of the food processor.
- When the butter is ready, spin the flour mixture so it is thoroughly mixed.
- Add the butter and cheese and process just until the flour looks like sand. STOP
- Add the milk and process it until it turns into a loose ball.
- Turn it out onto a floured surface.
- Gather it together into a ball, then flatten it out using a rolling pin. Roll it to about 1/2 inch thick.
- Take a biscuit cutter and cut the biscuits out. Put them on a cookie sheet.
- Bake them about 15 minutes or until they have started to brown.
- Serve immediately