Prep 15 mins
Cook 15 mins
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.
- 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
- Sift together flour, salt and sugar.
- Cut in butter until mixture has the consistency of corm meal.
- Stir in enough milk to make a stiff dough.
- Roll to 1/4 inch thick on a lightly floured board.
- Cut into 3-4 inch rounds.
- Prick surface with a fork.
- Brush surface with milk.
- Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
- Store in an airtight container.
- Split crackers and serve with chowder.
I'm giving this 5 stars because the finished product is excellent. Being from New England and no loner being able to get common crackers nor Nabisco Pilot Crackers made my chowders incomplete. My only issue is whoever said there was 15 minute prep time had to be superman or women. I'm a pretty good baker and have every appliance you could think of and it still took me 45 minutes to prep. Worth it? You bet. I'll make these again.
This cracker recipe is easy and delicious! I did use all cream to make mine and we ate them with clam chowder - just wonderful to say the least! I was excited to find this recipe for as one of the other reviewers mentioned, it was the only one on the web - but it's the only one you need...it's that good! Thanks for posting it.
Although I can't really imagine going to the work of making my own crackers, every time I eat chowdah, or even peanut butter, I miss the late, utterly wonderful Nabisco Royal Lunch crackers. These sound very close, and with Aroostook being a Down Mainer, I am hopeful. I've saved the recipe and will be back to rate it when I make them.