Chicken and biscuit crackers cracker#
Chicken and biscuit crackers free#

CONTAINS: WHEAT, SOY.Īnything after 'salt' will be in small quantities Ingredients of the chicken ina biscuit crackers:ĮNRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL AND/OR PALM OIL, SUGAR, SALT, DEXTROSE, MONOGLYCERIDES, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), ONION POWDER, BAKING SODA, SOY LECITHIN (EMULSIFIER), NATURAL FLAVOR, DEHYDRATED COOKED CHICKEN, CORNSTARCH. Bake until deeply golden, and let cool before eating - you will get more crackery snap.

If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Repeat the process for the remaining dough balls, baking in small batches.

Chicken and biscuit crackers cracker#

Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). You can also cut the dough into whatever shape you like at this point. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. When the dough is done resting, flatten one dough ball. While the dough is resting, preheat your oven to 450F degrees. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. When you are done mixing, shape the dough into a large ball. If you need to add a bit more water (or flour) do so. The dough should be just a bit tacky - not too dry, not too sticky to work with.

Chicken and biscuit crackers free#

Alternately, feel free to mix and then knead by hand on a floured counter-top. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Special equipment: pasta machine (optional) For Club Crackers (or Ritz), substitute butter or margarine for the oil.ġ 1/2 cups white whole wheat flour (or all-purpose flour) For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil. Serve hot.Here is how I make my crackers.

Bake in the preheated oven for 25 to 30 minutes, until the biscuits are golden brown.

Place the cut-out biscuits over the chicken and vegetables in the casserole dish.

On a lightly floured surface roll out the dough until it is about ½ inch thick, then cut out biscuits with a biscuit cutter or the floured edge of a glass.

Add the remaining ½ cup heavy cream and mix until the mixture becomes a shaggy dough. Add the remaining ¼ cup butter to the bowl, use a fork or your fingers to cut the butter into the flour mixture until the mixture resembles coarse crumbs.

In a large bowl whisk together the remaining 1 cup flour, ¼ teaspoon salt, baking powder, and sugar.

Pour the sauce over the chicken and vegetables in the casserole dish.

Stir in the onion powder, garlic powder, ½ teaspoon salt, pepper, and cayenne pepper. Slowly add in the chicken broth and cook until slightly thickened, about 3 minutes. Stir in ¼ cup of flour and cook for 1 minute.

In a large saucepan over medium heat melt ¼ cup of the butter.

Sprinkle the peas and carrots over the chicken in the baking dish.

Put the cooked chicken in the bottom of the prepared dish.

Lightly grease an 8×10-inch or 2 ½-quart casserole dish with nonstick spray.