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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup instant grits |
1 cup bread flour or all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon cayenne pepper |
2 1/2 tablespoons cold unsalted butter, cut into 1/4 -inch pieces |
1/2 cup freshly grated parmesan cheese (about 2 ounces) |
2/3 cup low-fat (1.5%) buttermilk |
Directions:
1. Preheat the oven to 350°. In a bowl, mix the grits, flour, salt, baking soda and cayenne. Rub in the butter until the mixture resembles coarse meal. Stir in the Parmesan and make a well in the center. Add the buttermilk and stir to form a stiff dough. Knead on a lightly floured surface until smooth. Wrap in plastic and let stand for 15 minutes.
2. Cut the dough into quarters. Set one quarter on a lightly floured surface; cover the remaining pieces with plastic. Roll out the dough 1/16 inch thick. Using a 2-inch round biscuit cutter or a glass, cut out rounds of dough and arrange them on a nonstick baking sheet. Bake for 12 to 14 minutes, or until golden and crisp. Transfer to a rack and let cool. Repeat with the remaining dough.
3. Make Ahead: The crackers can be stored in an airtight container for up to 2 weeks.
4. Notes: FIVE CRACKERS: Calories 98 kcal, Protein 3.3 gm, Carbohydrate 14.9 gm, Cholesterol 6.5 mg, Total Fat 2.5 gm, Saturated Fat 1.4 gm
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