"This is a VERY hard and long-keeping bread perfect as an side to hearty soups, chowders, and stews. Historically, it was part of soldiers' rations. Currently, it is an ideal way to include carbohydrates on hikes or camping."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
Ready In:




  • Preheat oven to 400F and lightly grease a baking sheet.
  • Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
  • Cut into squares.
  • Prick the squares all over in an even pattern with a fork or knife.
  • Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.

Questions & Replies

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  1. This is SO good! I used to make this when I was camping with the scouts when my Mom was the Akela. I loved it then and I love it now! Perfect texture! It is like dense, chewy bread squished inside two crackers. :) I love how easy it is to prepare too. I just dug in with my hands and went for it! This is going to be made again and again in my house! In fact, I have plans to make another batch tonight! Thank you SO much for sharing!
  2. My kids have been reading about the clipper ship days, so they wanted me to make them some Hardtack. My mixer really had trouble combining it. I eventually switched to my dough hooks, which might have made it doughier than it should have been. I baked it for 25 minutes but I think it needed longer since it isn't hard in the center but rather chewy. The kids thought it was great though. I was surprised at how good of a flavor it had. I expected it to taste really floury, but it didn't. Thanks Molly! :)
  3. If you really want it to keep, replace the milk with plain water and omit the sugar and butter. Also avoid greasing the pan as well - you want no fat in them at all. Then let them cool, and put back in a 225 degree oven for a couple of hours. That will drive out all moisture and make them as hard as granite. Vacuum pack convenient portions, and you'll have biscuits that will keep for decades.



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