British Crab-Stuffed Cheddar Biscuits

Directions

1. Prepare the crab filling: In a medium bowl, combine the mayonnaise, Dijon mustard, lemon zest, lemon juice, crushed crackers, kosher salt, garlic powder, onion powder, smoked paprika, thyme, celery seeds, black pepper, and nutmeg. Mix well to combine. Gently fold in the lump crabmeat, breaking up the crabmeat slightly but ensuring there are still lumps of crab. Avoid overmixing.
2. Make the biscuit dough: In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper. Mix well. 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.
3. Assembly and baking: Preheat the oven to 425°F. Butter a standard 12-count cupcake/muffin tin. Spoon a tablespoon of biscuit dough into each cup and flatten with the back of a spoon. Top with a heaping tablespoon of crab mixture, and finish with another tablespoon of biscuit dough, flattening again. If any crab mixture remains, serve it alongside the biscuits once baked. Brush the tops of the biscuits with milk and bake for 10 to 15 minutes, or until an inserted instant-read thermometer reads 200°-210°F/93° to 98°C. Remove from the oven and allow to cool for 10 minutes before carefully removing the biscuits from the tin with a fork or an offset spatula.