British Crab Stuffed Cheddar Biscuits

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon grainy Dijon mustard
• 1 lemon, zest and juice
• 16 butter crackers (such as Ritz, Club, or Town House), crushed
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon nutmeg, ground
• 1 pound Scottish wild-caught crabmeat, or lump crabmeat, cooked
• 2 cup (240 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 cup salted butter, frozen, grated
• 6 ounce English Godminster Bruton Beauty Cheddar, cold, grated
• 1 cup whole milk, cold
• 1/2 cup chives, finely chopped
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• Butter, for greasing the tin
• Milk, for brushing the biscuits before baking

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