Pharm-to-Table

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Oyster Crackers

Jennifer Mathews

These little homemade crackers are more like tiny buttermilk biscuits to put on top of your soups and stews. They are unbelievably delicious and hard to not just snack on them before you even make your soup. So much better than those things we get in the clear package at restaurants and in the grocery store. Try this and you will not regret it!

Tips:

  • You can prepare a sheet of these crackers and place them in the freezer for later. Once the dough freezes on the baking sheet transfer them to a freezer safe baggie until you bake them off. Bake frozen and follow directions below.

  • These crackers can be stored for a week in a glass container.

  • Add about a teaspoon of any dried herb you like for a different flavor. Add the herbs to step 1 and proceed with recipe.

Oyster Crackers

Makes 3 dozen or so

PREP 50 minutes

COOK 20 minutes

INGREDIENTS

2 cups all-purpose flour

2 teaspoons Kosher salt

1 teaspoon baking powder

1 stick butter diced into small pieces, chilled plus 2 tablespoons of melted butter

1/2 cup whole milk

INSTRUCTIONS

  1. In a large bowl combine the flour, salt and baking powder.

  2. Add the chilled butter and using your fingers, work the butter into the flour mixture. The mixture should be pee sized. Try to work quickly so you don’t warm the butter too much.

  3. Add the milk and melted butter to the dough and using your hands work it together until a ball forms.

  4. Lightly flour your surface and add half of the dough. Flatten with your hands, then add the other half of the dough. Using a rolling pin, roll the dough to about 1/2” thick. Cut the dough in half and stack the halves on top of each other. Repeat the rolling and stacking two more times ending up with a 1/4” thick piece of dough.

  5. Square off the edges, but save the scraps to bake and snack on later. Cut the dough into 1” squares. I used a ruler and pizza wheel to cut, attempting to make them even. Place the dough on a parchment lined baking sheet 1” apart and chill in the refrigerator for about 30 minutes. You can keep them in the refrigerator for a few days covered too.

  6. While the dough chills, preheat your oven to 375 degrees.

  7. Bake the dough for about 20 minutes until the crackers are a light golden brown. You can top them on your soup immediately or allow them to cool on a wire rack if you need to store them.