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.

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.