Buttermilk Crackers

Name: Buttermilk Crackers
Prep time: 1 h
Total time: 2 h
Yield: 65 serving(s)
Ingredients: 2 c. self-rising flour, spooned and leveled, plus more for work surface; 1 tsp. fine sea salt; 1/2 tsp. freshly ground black pepper; 4 tbsp. (1/2 stick) unsalted cold butter, cut into pieces; 1/2 c. buttermilk; Flaky sea salt, for sprinkling

Impress guests with these simple, delicious, fresh crackers.

By Cheryl DayPublished: Nov 4, 2021

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Becky Luigart-Stayner

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Yields:

65 serving(s)

Prep Time:

1 hr

Total Time:

2 hrs

Arranged simply with a nice cheese, homemade crackers can elevate an appetizer or snack plate to something extraordinary. This recipe is from Cheryl Day’s Treasury of Southern Baking.

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Ingredients

2 cups self-rising flour, spooned and leveled, plus more for work surface
1 tsp. fine sea salt
1/2 tsp. freshly ground black pepper
4 Tbsp. (1/2 stick) unsalted cold butter, cut into pieces
1/2 cup buttermilk
Flaky sea salt, for sprinkling

Directions

1. Step 1Beat together flour, fine sea salt, and pepper with an electric mixer on low speed until blended. With mixer running, beat in butter, a few pieces at a time, until mixture is crumbly. Beat in buttermilk just until dough comes together. Divide dough in half and shape into rectangles. Wrap with plastic and chill at least 1 hour. (Dough can be frozen, well wrapped, up to 3 months.)
2. Step 2Preheat oven to 350°F with racks in middle and lower thirds. Line two baking sheets with parchment paper. On a lightly floured work surface, with one dough disk at a time, roll into a very thin rectangle, about 1/16-inch thick. With a sharp knife or a pizza wheel, cut dough into 2-inch triangles. Arrange on prepared baking sheets. Prick with a fork and sprinkle with flaky sea salt. Repeat with remaining dough, rerolling scraps.
3. Step 3Bake, in batches, rotating pans halfway through, until puffed and lightly golden, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight container up to 1 week.