👨‍🍳 Instructions:
1. Make the biscuits
Preheat oven to 425°F (220°C).
Mix dry ingredients, then cut in butter until crumbly.
Stir in buttermilk until dough forms.
Roll and cut into rounds. Bake 12–15 minutes until golden.
2. Prepare the gravy
Melt butter in a saucepan over medium heat.
Whisk in flour to make a roux; cook 1–2 minutes.
Slowly whisk in milk and cream until smooth.
Add seasonings and simmer until thickened.
Fold in crab meat and optional sherry. Warm through gently.
3. Serve
Split biscuits and ladle crab gravy over top.
Garnish with chopped chives or parsley.
🌟 Tips:
Use fresh crab for best flavor, but canned or frozen works too.
Don’t over-stir the crab—keep the lumps intact.
Add a poached egg on top for extra richness.
