 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. Ingredients:
4 cups all-purpose flour |
2 tablespoons sugar |
1 teaspoon salt |
1/4 cup butter |
1 cup plus milk |
plus extra milk, to brush on crackers |
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.
|
|