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Old 02-24-2009, 11:14 PM
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Default Buttermilk Cracker

I used to make this up in Michigan, as part of an appetizer with crab salad. While this is the commercial yield that I worked with, due to our low volume on this item, it's perfectly suitable for home use.

Buttermilk Cracker
Yields: ~ 5 servings

1 c flour, plus extra for dusting
4 T ( stick) butter
c buttermilk, in all
Salt and pepper to taste
Egg white, lightly beaten

Cut the butter into the flour with a pastry blender, or by hand, until it reassembles coarse crumbs. Add half the buttermilk, and mix together just until it starts to form a firm dough. Use more of the buttermilk if needed. Form into a flattened disk, and wrap with plastic wrap. Chill for 30 minutes
Completely clean a work table. Dust the table top, and a rolling pin with the extra flour. Unwrap the dough and roll out until thin. Transfer the dough to a parchment-lined sheet pan, brush with the egg white, and season to taste with the salt and pepper.
Bake in a 325F oven for 8 - 12 minutes, or until the cracker is no longer soft and has browned attractively. Allow the cracker to cool, then store in an airtight container.
NOTES: To help keep the cracker crisp, store a small sachet of salt, or a desiccant pack with the cracker. Also, you get a better yield if you roll the cracker very thin, about 1/16” thick, however, it is very brittle. A thicker cracker, about 1/8”, will not have as much yield, but will be better suited for scooping any topping.
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Old 06-07-2009, 12:29 AM
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Default Re: Buttermilk Cracker

sounds delicious
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buttermilk crackers

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