A velvety crab chowder packed with a hearty serving of vegetables, fresh herbs and lump crab meat made even better with the addition of bite-sized, melt-in your mouth cheddar biscuits. A meal that is sure to please any palate!
Prepare biscuit dough by combining all the dry ingredients (flour, granulated sugar, Old Bay seasoning, sharp cheddar, baking powder & baking soda) then rubbing in butter until the flour mostly resembles bread crumbs with some chunks of butter.Add buttermilk and knead until flour is fully combined. Cover and set aside.
Start on the chowder by making the roux - combine the butter and flour in a saucepan over medium high heat until caramel in color. Set aside in a small bowl.
Wipe saucepan clean then add bacon under medium heat until fat is rendered and bacon is slightly crisp (about 3 minutes).
Add vegetables and herbs (garlic, onion, dill, parsley, celery, thyme) to saucepan and sauté until onions are translucent and herbs fragrant.
Add seafood broth, potatoes, roux and crab meat and allow to simmer and thicken - stirring as needed to evenly incorporate roux.
Stir in heavy cream, Worcestershire sauce and cayenne pepper then distribute evenly into cocottes or oven safe bowls.
Tear biscuit dough into quarter-sized balls and add on top of chowder to cover. Brush with melted butter then bake for 6-8 minutes or until golden.
