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Salted Sesame Biscuit Crackers

This salty little biscuit cracker is a true Southern bite, full of toasted sesame seeds and layered with butter and cream cheese. They’re delightfully light, delightfully salty and such a fun change from boxed crackers!

With spring break around the corner I love having snacks on hand for guests who might be popping by the house. When Emily was home from college there was always a flurry of activity, with friends and food always a part of the fun.

Fun is always on the menu with this group – love, love these girls!

Biscuit crackers are a type of cracker but with the quality reminiscent of a good Southern biscuit. They fall in the family of cheese straws and are so simple to make plus they freeze beautifully. A short list of ingredients starts with butter and cream cheese blended with flour, seasoned salt, cracked black pepper and a generous amount of toasted sesame seeds.

For the seasoned salt, there are so many options available and each will lend a subtle change in flavor. For this batch I used a seasoned salt that Emily found in Atlanta, one mixed with a touch of dry mustard, thyme, garlic, lavender and pink peppercorns. Check the salts in your favorite specialty food market or online and you’ll see the wide assortment available – or grab some sea salt, herbs and mix your own.

Even if you’ve never made this type of cracker, these are a snap to make. The dough comes together quickly and after a chill you simply slice and bake.

Put the boxed crackers back on the shelf and whip up a fresh batch for your friends!

Salted Sesame Biscuit Crackers

1/3 cup sesame seeds

½ cup butter, room temperature

½ cup cream cheese, room temperature

1-1/4 cups flour

¾ teaspoon seasoned salt*, plus extra for sprinkling

½ teaspoon freshly cracked black pepper

Warm the sesame seeds in a sauté pan or skillet over medium heat. Stir frequently until the seeds are lightly golden and toasted, about 3 to 5 minutes. Even if you buy “toasted” sesame seeds, they still benefit from a quick toast in the pan to bring out their subtle flavor.

Place the butter and the cream cheese into a large mixing bowl. Beat on medium speed until the two are blended together, light and creamy, about 2 to 3 minutes.

Add the flour, seasoned salt, black pepper and the toasted sesame seeds.

Blend together on low speed only until evenly mixed, about 1 to 2 minutes. Don’t over work the dough or the crackers will be tough.

Turn the dough out onto a lightly floured surface.

Dust your hands with flour and gently pull the dough together then roll into a log about 1-1/4” in diameter.

Wrap the dough in a sheet of parchment paper and place it on a rimmed baking sheet. Cover tightly with plastic film and refrigerate until the dough is well chilled, about 6 hours or overnight. When you’re ready to bake the crackers, cut the dough into 1/4” slices. Place them on a baking sheet lined with a Silpat liner or with parchment paper.

Bake in a 350-degree oven for 15 to 17 minutes or until the crackers just start turn a light golden color around the edges and on the bottom.

While the crackers are still hot sprinkle a tiny pinch of the seasoned salt over the top, gently pressing into the crackers.

Let cool completely on a wire rack. The crackers can be frozen for up to 3 months.

Serve with a mild cheese such as Havarti or Fontina, a dip or spread that showcases the salty flavor of the biscuit crackers.

Makes about 4-1/2 dozen crackers.

Salted Sesame Biscuit Crackers

This salty little biscuit cracker is a true Southern bite, full of toasted sesame seeds and layered with butter and cream cheese. They’re delightfully light, delightfully salty and such a fun change from boxed crackers!
Cook Time 15 minutes
Course Appetizer
Servings 4 -1/2 dozen crackers

Equipment

  • Small skillet
  • Electric mixer
  • Rimmed baking sheet

Ingredients
  

  • cup sesame seeds
  • ½ cup butter, room temperature
  • ½ cup cheese, room temperature
  • 1-¼ cups flour
  • ¾ teaspoon seasoned salt*, plus extra for sprinkling
  • ½ teaspoon freshly cracked black pepper

Instructions
 

  • Warm the sesame seeds in a sauté pan or skillet over medium heat. Stir frequently until the seeds are lightly golden and toasted, about 3 to 5 minutes. Even if you buy “toasted” sesame seeds, they still benefit from a quick toast in the pan to bring out their subtle flavor
  • Place the butter and the cream cheese into a large mixing bowl. Beat on medium speed until the two are blended together, light and creamy, about 2 to 3 minutes.
  • Add the flour, seasoned salt, black pepper and the toasted sesame seeds. Blend together on low speed only until evenly mixed, about 1 to 2 minutes. Don’t over work the dough or the crackers will be tough.
  • Turn the dough out onto a lightly floured surface. Dust your hands with flour and gently pull the dough together then roll into a log about 1-1/4” in diameter.
  • Wrap the dough in a sheet of parchment paper and place it on a rimmed baking sheet. Cover tightly with plastic film and refrigerate until the dough is well chilled, about 6 hours or overnight.
  • When you’re ready to bake the crackers, cut the dough into 1/4” slices. Place them on a baking sheet lined with a Silpat liner or with parchment paper.
  • Bake in a 350-degree oven for 15 to 17 minutes or until the crackers just start turn a light golden color around the edges and on the bottom.
  • While the crackers are still hot sprinkle a tiny pinch of the seasoned salt over the top, gently pressing into the crackers.
  • Let cool completely on a wire rack.

Notes

Serve with a mild cheese such as Havarti or Fontina, dip or spread that showcases the salty flavor in the biscuit crackers.
For the seasoned salt, there are so many options available and each will lend a subtle change in flavor. For this batch I used a seasoned salt mixed with a touch of dry mustard, thyme, garlic, lavender and pink peppercorns. Check the salts in your favorite specialty food market or online and you’ll see the wide assortment available – or grab some sea salt, herbs and mix your own.
Keyword appetizers, crackers, easy entertaining, salted sesame biscuits crackers, sesame crackers, southern

Sharing a seriously fun love for food...

A mother-daughter duo, Donna and Emily bring you Preserving Good Stock after many, many utterances from our lips that “We should write a book,” and a great deal of harassment from friends and family to share our secrets and favorite recipes.

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