“This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.”
READY IN:
30mins
SERVES:
12
YIELD:
24 4 in crackers
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together flour, salt and sugar.
  2. Cut in butter until mixture has the consistency of corm meal.
  3. Stir in enough milk to make a stiff dough.
  4. Roll to 1/4 inch thick on a lightly floured board.
  5. Cut into 3-4 inch rounds.
  6. Prick surface with a fork.
  7. Brush surface with milk.
  8. Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
  9. Store in an airtight container.
  10. Split crackers and serve with chowder.

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