Cheddar Cheese Biscuit Crackers

by Michele Pesula Kuegler | November 20th, 2008 | Appetizers, Recipes

For soup night this week, our 12 year old chose corn chowder.  As it is a heavier soup, we didn’t need bread to go with it, but it seemed that some sort of cracker might work.  Thinking about our options, I decided to try making cheddar cheese crackers.

So, on Tuesday night, my 10 year old daughter and I worked together, making the dough.  The dough was too dry without any liquid added, so we used a little skim milk to help the dough bind.  In hindsight, this addition produced crackers that were a little bit on the soft side.

Even though the crackers lacked a hearty crunch, they had an interesting texture, kind of like a combination of a biscuit and cracker.  And the taste was amazingly good!  In fact, not only did I enjoy them, but both kids did also.  (It’s not often that everyone finds something new pleasing.)

The next time we make crackers, we plan on making a few changes so that they have more crunch.  First, we will use water instead of milk.  Second, we will try 2 tablespoons of liquid instead of 3.  Third, we will cut the dough into thinner slices.

While this recipe doesn’t make perfect crackers, it does make a perfect side, useful for accompanying a chowder or hearty salad.

Cheddar Cheese Biscuit Crackers


  1. 1-1/2 cups flour
  2. 1/2 tsp. salt
  3. 1 tsp. baking powder
  4. 1/2 cup chilled butter, unsalted
  5. 2 cups cheddar cheese, shredded
  6. 3 Tb. skim milk
  1. Sift flour, salt, and baking powder into a large bowl.
  2. Cut butter into tablespoon size pieces, and add to dry ingredients.
  3. Using a pastry blender, combine until butter is the size of rice.
  4. Add cheese, and mix well. Add milk one tablespoon at a time, mixing with your hands until dough clings together and forms a ball.
  5. Roll into 2 logs with 1-1/2 inch diameters.
  6. Wrap in plastic wrap, and chill for 30 minutes in refrigerator.
  7. Preheat oven to 400.
  8. Cut dough logs into 1/4 inch slices, and bake for 10 minutes.
  9. Flip crackers, and bake for another 10 – 15 minutes or until golden brown on both sides.
Think Tasty

  1. Bridget says:

    Those do look good, and super easy to make! Thanks for the recipe!

  2. These are just in time for the Holidays and perfect. Thank you.

  3. Good blog you have and the recipe looks interesting. Although in our family cookies and biscuits are usually purchased from local store, yet I’ll them them to try this one.
    I believe it’ll be a great Christmas treat.

  4. […] at her house with a pot full of warm soup and leftover Cheddar Cheese Biscuit Crackers, we immediately sat at her counter and began sharing stories.  Unfortunately, the time flew, and […]

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