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.
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
Equipment
- Small skillet
- Electric mixer
- Rimmed baking sheet
Ingredients
- ⅓ 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.