Biscuit Crackers

The perfect vessel for pimento cheese, courtesy of leftover biscuit dough

Photo: Angie Mosier

“I’ve always loved artisan crackers, and at Callie’s Hot Little Biscuit I didn’t want to serve our pimento cheese with potato chips or something we didn’t make ourselves. Enter the biscuit cracker, another fantastic way to repurpose leftover dough. These are delicious and super crunchy, and they last forever. You can even make a sweet cracker by substituting cinnamon sugar for the salt and pepper. Use these for pimento cheese, in a crudité, or simply when you want a bite with a little crunch.”—Carrie Morey, in her new cookbook Hot Little Suppers. Read our interview with Morey here.

photo: Angie Mosier
Biscuit crackers paired with pimento cheese.


  • Biscuit Crackers (Yield: Depends on amount of leftover dough)

    • Third roll-out of buttermilk biscuit dough or other leftover buttermilk biscuit dough

    • Melted butter (amount will depend on how much dough you’re using)

    • Salt

    • Freshly ground coarse black pepper


  1. Preheat the oven to 350 degrees.

  2. Roll out the dough to about 1/8-inch thickness (as thin as you can get it).

  3. Slice the dough into rustic strips and transfer them to a rimmed baking sheet lined with parchment paper.

  4. Poke holes in the strips with a fork.

  5. Brush melted butter onto the strips and sprinkle with salt and pepper.

  6. Bake for 10 to 15 minutes, or until browned and crisp. Thinner strips crisp quickly; thicker strips will take more time.

  7. Let the crackers cool, then store in a sealed container.

Recipe excerpted with permission from Hot Little Suppers by Carrie Morey, published by Harper Horizon.