published on in blog

Best Buttermilk Crackers Recipe

pinterestBecky Luigart-Stayneremailprint

Read More

Advertisement - Continue Reading Below

Yields: 65 serving(s)

Prep Time: 1 hr

Total Time: 2 hrs

Ingredients

bookmarksSave Recipe
  • 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

Directions

  • 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.) 
  • 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. 
  • 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.
emailprint

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

Advertisement - Continue Reading Below

ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8on%2BXaXBuaGVnfKPB062cq6WZobhur9GamqSdoqh6s7HCoqeeZw%3D%3D