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Biscuit Crackers

Once biscuit dough has been rolled out three times, the leftovers are a little too tough for biscuits, but they make a perfectly crisp savory cracker. The yield for these crackers will depend on how much dough you have left over—but you could certainly make a fresh batch of biscuit dough just for these. If you do so, back off just a bit on the amount of buttermilk you add. You want a tougher dough (not wet and sticky), which will make it easier to roll the dough thin.


  • Third roll-out of buttermilk biscuit dough or other leftover buttermilk biscuit dough
  • Melted butter
  • Kosher salt
  • Freshly ground coarse black pepper


Preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside.

Roll out the dough to about 1/8-inch thickness (as thin as you can get it). Slice the dough into rustic strips, and transfer to the prepared baking sheet.

Using a fork, poke holes in the strips. Brush with melted butter, and sprinkle with salt and pepper. Bake until browning and crisp, about 15 minutes. Let cool completely, then store in a sealed container at room temperature for up to 3 days.


These crackers are delicious with just about any dip or spread and would be a fun addition to a crudités platter—but they are also a must-try with pimento cheese.


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