BISCUIT CRACKERS RECIPES

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CRISPY BISCUIT CRACKERS | FOOD & WINE



Crispy Biscuit Crackers | Food & Wine image

Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.

Provided by Carla Hall

Categories     Biscuits

Total Time 50 minutes

Number Of Ingredients 4

1 tablespoon unsalted butter, softened
6 leftover Flaky Buttermilk Biscuits
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, or more to taste

Steps:

  • Preheat oven to 400°F. Spread butter evenly on a large rimmed baking sheet. Using a serrated knife, cut biscuits, top to bottom, into 1/8- to 1/4-inch-thick slices. Arrange slices 1/2 inch apart on prepared baking sheet. Sprinkle evenly with salt and cayenne.
  • Bake in preheated oven until bottoms are light golden brown, 10 to 14 minutes. Remove from oven, and carefully flip each slice. Return to oven, and continue baking until both sides are golden brown, 4 to 6 minutes. Remove from oven. Let cool completely on baking sheet, about 20 minutes. —Carla Hall

HOMEMADE CRACKERS RECIPE - HOW TO MAKE CRACKERS



Homemade Crackers Recipe - How to Make Crackers image

To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.

Provided by Meseidy Rivera

Categories     appetizers    baking    main dish    snack

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 servings

Number Of Ingredients 9

3 c.

All-purpose Flour

2 tsp.

Sugar

2 1/2 tsp.

Salt

4 tbsp.

Fat (Olive Oil, Melted Butter, Bacon Drippings, Melted Coconut Oil, Or Melted Ghee)

1 c.

Water

FOR THE OPTIONAL ADDITIONS:

1 tbsp.

Minced Fresh Herbs (Thyme, Rosemary, Sage, Or Dill)

1 tbsp.

Seeds (Sesame, Poppy, Fennel, Or Pumpkin)

1/4 c.

Shredded Hard Cheese

Steps:

  • Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

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