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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!
Cook Time 15 minutes
Course Appetizer
Servings 4 -1/2 dozen 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.

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.