← Back to Search Results
baking
Buttermilk Crackers

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Homemade crackers are so easy to make, I can’t give you a good enough excuse not to make them. For a perfectly shaped cracker, cut the dough with a cutter into individual-sized squares or rounds. Or bake them in sheets and when cool, break them into uneven shards. For an eye-catching assortment, sprinkle some with seeds and others with coarse sea salt.

Yield: 1½ pounds crackers

Ingredients

  • 3½ cups unbleached pastry flour or unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick plus 2 tablespoons (5 ounces) butter, chilled and cut into 1-inch cubes
  • 1¼ cups buttermilk

For Sprinkling:

  • Fennel, anise, cumin, poppy, sesame, dill, mustard, flax, or caraway seeds, optional
  • Kosher salt
  • Freshly ground black pepper

Directions

In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, and salt, and pulse a few times to incorporate. Add the butter and pulse on and off until it’s the consistency of a fine meal.

Transfer the mixture to a large bowl and make a well in the center. Pour in the buttermilk and using one hand, draw in the dry ingredients, mixing until just combined. The mixture will be sticky.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and knead a few times to gather into a ball. Wrap in plastic and chill until firm, at least 3 hours or overnight.

Cut the dough into quarters and return three pieces to the refrigerator. Dust the surface of the dough with flour, and on a heavily floured surface, roll the dough out to 1/16-inch thickness. You should be able to see the color of the countertop through the dough.

Dust the surface of the dough with flour and roll it around a rolling pin to transfer it. Place the rolling pin over a parchment-lined baking sheet to unroll. Using the

tines of a fork, dock the surface of the dough several times to prevent it from rising. Chill until firm, about half an hour. Repeat with the remaining pieces of dough, rolling out only as much dough as you have baking sheets.

Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees.

Use a cutter to cut the dough into individual shapes or leave in one big sheet or score the sheet into 3½-inch squares or triangles. Chill for about 10 to 15 minutes. Brush or spray lightly with water and sprinkle on your choice of seeds and salt and pepper.

Bake two baking sheets of crackers at a time, for 25 to 30 minutes, until lightly browned and crispy. Halfway through baking, rotate the baking sheets to ensure the crackers evenly bake.

Allow to cool. Break sheets into uneven shards or, if scored, break along the score marks.

Notes

Special Items:

2½-inch round cutter, optional

Pizza wheel, optional


© 2000 Nancy Silverton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings and includes 1 teaspoon of salt for sprinkling.

124kcal (6%)
27mg (3%)
0mg (0%)
42mcg RAE (1%)
42mg
5mg
2g
2g
0g
17g
13mg (4%)
135mg (6%)
3g (16%)
5g (8%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-explorations Baked Explorations
by Matt Lewis
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?