First things first, let's get that delicious filling ready. In a medium bowl, gently flake the lump crab meat, making sure there are no shell pieces (nobody wants that!).

Add the softened cream cheese, mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, chopped parsley, 1/2 tsp of the garlic powder (we'll save the rest!), and Worcestershire sauce.

Season with salt and pepper to your taste. Stir everything together until it's well combined and creamy. Try not to break up the crab too much – we want those lovely lumps!

Cover the filling and pop it in the fridge while you make the biscuit dough. This helps it firm up a bit, making it easier to stuff.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cayenne pepper, and the remaining 1 tsp salt.

Now, add your very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, a fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible.

In a separate bowl, whisk together the cold buttermilk and the shredded cheddar cheese. Pour this wet mixture into the dry ingredients.

Use a spatula or wooden spoon to gently mix everything together until just combined. Be careful not to overmix – a shaggy dough is a happy dough when it comes to biscuits!

Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1/2 to 3/4 inch thick. Don't roll it out too thin!

Use a biscuit cutter (about 2.5-3 inches) or a glass to cut out rounds. Gather the scraps gently, pat them back together, and cut more rounds until you've used most of the dough.

For each biscuit round, place about a tablespoon (or a little less, depending on your biscuit size) of the chilled crab filling right in the center.

Place another biscuit round directly on top. Gently press the edges together with your fingers or the tines of a fork to seal the filling inside. You can also fold one half of the biscuit over the filling and press the edges to create a semi-circle shape.

Carefully transfer the stuffed biscuits to your prepared baking sheet.

Place the baking sheet in your preheated oven.

Bake for 15-20 minutes, or until the biscuits are puffed up, golden brown on top, and cooked through. Keep an eye on them as oven temperatures can vary.

While the biscuits are still warm from the oven, you can give them that classic Cheddar Bay finish. Melt about 1/4 cup of unsalted butter (note: this butter isn't listed in the main ingredients, but it's worth melting a little extra for this step!).

Stir in the remaining 1/2 tsp garlic powder (from the ingredient list) and perhaps a pinch more fresh parsley if you like. Brush this delicious garlic butter mixture generously over the tops of the warm biscuits.

Let the biscuits cool slightly on the baking sheet before serving warm. They are absolutely best enjoyed fresh out of the oven!