Using Bill Neal’s “Biscuits, Spoonbread, and Sweet Potato Pie,” I poked my toe into the world of cracker-making.
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!