“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.
The perfect vessel for pimento cheese, courtesy of leftover biscuit dough
photo: Angie Mosier
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)
Freshly ground coarse black pepper
Preheat the oven to 350 degrees.
Roll out the dough to about 1/8-inch thickness (as thin as you can get it).
Slice the dough into rustic strips and transfer them to a rimmed baking sheet lined with parchment paper.
Poke holes in the strips with a fork.
Brush melted butter onto the strips and sprinkle with salt and pepper.
Bake for 10 to 15 minutes, or until browned and crisp. Thinner strips crisp quickly; thicker strips will take more time.
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.
Simmer a Second Life Out of Crawfish
A Mississippi chef’s secrets to crawfish leftovers, plus a recipe for snapper with crawfish curry
Classic She Crab Soup
A Southern coastal staple prepared by the matriarch of Edisto Island
Fried Shrimp the Lowcountry Way
Plus, two seafood sauce recipes
Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state
Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug