buttermilk crackers

Buttery, shatteringly crisp and addictingly delicious, these buttermilk crackers are great for dips and spreads and are fabulous on charcuterie boards. They're also delightful served with soups and salads.

Copycat Old Edwards Inn Buttermilk Crackers

all-purpose flour

salt

yeast

cayenne pepper (more

butter (1 stick) (I used salted butter)

buttermilk

salt (for sprinkling)

Get out 2-3 12x18-inch sheet pans and cut parchment paper to fit or use pre-cut parchment paper.

For the prep:

Combine flour, salt, yeast and cayenne pepper in a medium-size bowl. Stir well to combine then make a well in the center.

Place the butter in a small microwave-safe bowl or measuring cup. Cover the bowl with a damp paper towel and microwave on high power for 60 seconds or until the butter is melted.

Add the butter and buttermilk to the well in the center of the dry ingredients. Stir well to combine and until the dry ingredients are completely incorporated.

Sprinkle 3 tablespoons of flour out onto your work surface. Turn the dough out onto the floured surface and turn it a few times to coat it with the flour.

Knead for 1-2 minutes, until it’s smooth and no longer sticky, adding more flour as needed (I usually end up using 5-6 tablespoons as I knead the dough.) Cover the dough with the bowl on the counter and allow it to rest for 30 minutes. After the resting time, proceed to roll the crackers with either of the two methods listed below.

For the dough:

Preheat the oven to 300˚F. Line a sheet pan with parchment paper

Divide the dough into small portions, about the size of a medium cherry tomato. If you prefer to weigh the portions, make them 10-12g or ⅓ to ½ ounce. You should get around 60 portions. (I’m horrible at eye-balling portion sizes so I use my scale and make them all roughly the same size.)

Roll each portion of dough into a rough ball (nothing fancy) and flatten them on a floured work surface. (I usually do 8-10 at a time.) Keeping your work surface and your rolling pin, well-floured, roll out each portion of dough. Each portion will be very thin, just a little thicker than a sheet of paper. Don’t worry about getting them all the same shape, these are rustic crackers and are meant to be irregular.

Prick the dough all over with a fork. Sprinkle lightly with fine salt or kosher salt.

Bake for 18-22 minutes or until the crackers are a light golden brown. Depending on the thickness, some may get a little more golden than others.

Transfer to a wire rack to cool. The crackers will crisp up as they cool.

Store in an airtight container when completely cool.

To roll the dough into individual crackers:

Preheat the oven to 300˚F. Get out a 12x18-inch sheet pan.

Divide the dough into 3 portions. Each one will be around 7 ounces or 190-200g. Form each portion into a ball (nothing fancy).

Place a 12x18-inch sheet of parchment paper on your work surface and sprinkle it with flour. Place one portion of the dough on the floured parchment and flatten the dough with your hand. Sprinkle it with flour and roll it out to within a half inch of the edges of the parchment. The dough will be thin.

Transfer the parchment to the sheet pan and prick the dough all over with a fork. Sprinkle lightly with fine salt or kosher salt.

Bake for 20-24 minutes or until lightly golden brown. If you want your crackers extra crisp, flip the sheet of dough over and bake for 2 additional minutes. Transfer the sheet as a whole to a cooling rack. The cracker will crisp up as it cools. When completely cool, break the sheet into smaller crackers, whatever size you prefer.

Repeat with the other two portions of dough.

Store the crackers in an airtight container when completely cool.

To roll the dough into 3 large break-apart crackers:

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