Crackers!

Using Bill Neal's "Biscuits, Spoonbread, and Sweet Potato Pie," I poked my toe into the world of cracker-making.


Yep. Crackers. Didn't know you could make 'em? That's the same thing a colleague said to me when I told her I made some crackers the other week.

I've always wondered what dough was used to make crackers and how they were baked, etc. Turns out, it's just biscuit dough, rolled to wafer thin.

In Neal's book I found recipes for two types of crackers -- one used with the old fashioned Southern biscuit dough (note -- lots of beating involved) and the more modern biscuit flour that uses baking powder. I tried both.

The first batch weren't too bad, but I wasn't that impressed either. Neal literally tells the reader to find a rolling pin, broken broom end or hammer to knead/beat the dough for 15 minutes, no less. I got tired and gave up after 7 minutes of beating. I spent the last 8 minutes catching my breath and rolling out the dough for the crackers.

I didn't add any additional toppings, such as salt, to the crackers. Just baked them for the 5-7 minutes. They seemed to be too biscuit like and didn't have a lot of taste like store bought crackers. I assumed that I didn't roll the crackers out thin enough and should have added salt. And with all that beating, they just weren't worth it.

The second batch was easier. I used scrap dough from some biscuits I made over the weekend. I also made sure to prick the cut out crackers with a fork a few times (which I was supposed to do the first time, but forgot to do) and sprinkled a little salt on top. These turned out much better and reminded me more of crackers you'd expect to find in a store or restaurant.

This batch was thin, crisp and had just enough taste (salt).

I also had a little accident in the kitchen this weekend that nearly drove me to tears.

After baking a couple loaves of bread, I placed them on wire racks on the table to cool. Thinking myself wise, I placed a kitchen towel under the racks to catch any crumbs.

Instead this somehow was not a good idea. I caused heat and/or water damage to my antique table and I don't know how.
See those white angel wings? That's not the flash of the camera or a trick of the light. That's damage from the steam and heat of the bread. Arrrrrggggghhhhhh!

Hubby thinks a little sanding and refinishing will take care of the problem. But that still doesn't make me feel any better. :(

From now on, all baked goods will cool on the counter!