Common Crackers

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: 30 mins
• Serves: 12
• Yields: 24 4 in crackers

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.