Tuesday, June 22, 2010

Homemade Cheese Crackers

I just made these from a recipe that I adapted for myself; the original needed a food processor and was seasoned differently. I don't have a food processor so I switched it up a bit and it turned out really, really yummy.

1 cup flour
4 tbsp butter
1/4 cup parmesan cheese (I used the cheapo pregrated stuff in the can and it still turned out really good)
Morton's Brand Nature's Seasoning (celery salt + pepper + onion + garlic)
turmeric (if you want them yellow)
3-4 tbsp of buttermilk

Let the butter soften but not melt (I popped it from the fridge to the microwave for 30 seconds). Mix in the paremesan to form an evenly-textured paste.

In a bowl, put the flour and seasoning. You could use different seasoning if you wanted -- italian seasoning, or cumin + chili pepper, etc. etc. The turmeric is purely cosmetic and I put it in so that C might eat the crackers. Cut in the butter/cheese mixture until it is an even, crumby texture. If you have made your own biscuits or pie crust this step will look very familiar.

Add the buttermilk, one tbsp at a time, stirring. Stop adding buttermilk when the mixture comes together as a dough.

Knead about 12 times.

Roll the dough out to 1/8 inch and cut into squares with a pizza cutter. Sprinkle with salt if you want. Lift the squares from the rolling board to a baking sheet with a spatula.

Bake at 350 for 10-12 minutes or until the edges just barely start to brown.

Store in an airtight container. Ta da! :) Yum.


  1. Do they come out sorta like cheese-its?

  2. Yes, they remind me of Cheez-Its. The celery salt makes them taste a bit like goldfish, but I would compare them to Cheez-Its. :) It turns out that the Turmeric turns them a sort of lurid yellow color, so you could use annatto or liquid coloring if you want them to be a color other than the natural off-white.