Lobster Biscuits

Inspired by the flavors of PEI, these Lobster Biscuits are flaky, soft, and buttery, filled with tender lobster and East Coast charm. They’re easy to make, yet special enough for brunch, dinner parties, or a cozy weekend treat.

Course brunch, side

Cuisine American

Method Bake

Prep Time 20

Cook Time 25

Chill Time 20

Total Time 1 5

Servings

Calories 365

Author Lily Ernst

Ingredients

2 ¾ cups all-purpose flour plus more for dusting
1 Tbsp baking powder
2 tsp granulated sugar
2 tsp garlic powder
1 tsp ground black pepper
½ tsp salt
½ cup unsalted butter cold and cubed
1 cup cooked lobster meat
1 cup shredded cheddar cheese
¼ cup chives finely chopped
1 cup cold buttermilk plus more for brushing

Instructions

In a large mixing bowl, toss together the flour, baking powder, sugar, black pepper, and salt.
2 ¾ cups all-purpose flour, 1 Tbsp baking powder, 2 tsp granulated sugar, 2 tsp garlic powder, 1 tsp ground black pepper, ½ tsp salt
Work in the butter using a pastry cutter or two forks until the mixture resembles coarse meal with some pea-size pieces of butter remaining.
½ cup unsalted butter
Mix in the lobster, cheese, and chives.
1 cup cooked lobster meat, 1 cup shredded cheddar cheese, ¼ cup chives
Pour in the buttermilk and stir until the dough comes together.
1 cup cold buttermilk
Pat out the dough into a 1" thick rectangle and cut into thirds.
Stack together and repeat one more time. Cut the dough into 8 equal pieces.
Transfer each piece to a lined baking sheet and chill in the fridge for 20 minutes while preheating the oven to 400F.
Brush the tops with more buttermilk and bake for 25 minutes or until golden.

Notes

Leftover biscuits can be stored in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for about 5–7 minutes until warm and flaky again.

Nutrition