Multi-seed Crackerbread

Are you guys getting sick of hearing about the trip to King Arthur Flour yet? Well I’ve got two more posts detailing the recipes we learned and I’ll be announcing the winner of the KAF giveaway tomorrow. If you haven’t entered yet, be sure to do that before NOON today!

I was excited to learn that we’d be making crackers since I’ve never made my own. I had fun playing around with various seed/herb combinations. I think my favorite was the one with just sesame seeds and salt.

Hubby and I broke these into pieces and ate them with some hummus. We liked the crispy ones the best, which is obviously easier to control at home in your own kitchen. I would definitely make these again. They were very easy and how impressive is it to say you made your own crackers?!?

One Year Ago: Pumpkin Spice Cheesecake Brownies
Two Years Ago: Pumpkin White Chocolate Chip Cookies

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Multi-seed Crackerbread

Yield: 8


1 cup flour
1 cup whole wheat flour
1/2 cup pumpernickel flour
1/2 cup whole cornmeal
2 tsp salt
1 cup water
2 Tbsp olive oil
1/2 cup assorted seeds such as sesame, poppy, fennel, caraway, and anise
2 Tbsp assorted dried herbs such as rosemary, basil, dill, taragon, and thyme
1 tsp freshly ground pepper
1 Tbsp course salt (optional)


Combine the flours, cornmeal and salt in a medium bowl. Mix in the olive oil thoroughly and then add the water. You may not need all of the water, so hold back a few tablespoons and check the texture. It should be stiff, not crumbly.

Turn the dough out onto a floured board and knead it until it's a stiff yet supple ball of dough. Add more flour if the dough is too wet. The dough will not require a long kneading period, just long enough to get it to hold together well.

Combine the seeds, herbs, pepper, and course salt in a small bowl.

Divide the dough into eight equal pieces and cover with plastic wrap.

Working with one piece at a time, scatter about 1 tablespoon of the seed mixture on the work surface. Press the dough onto the seeds and begin to roll it out with a rolling pin. If the dough sticks, flip it over, apply more seeds and continue rolling.

When the dough is as thin as you can get it, place it on a baking sheet lined with parchment paper.

Bake in a preheated 450 degree oven for 7-10 minutes, or until the top is browned. Cool completely before serving.

Recipe from King Arthur Flour

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8 Responses to “Great American Taste Test – KFC biscuits”

  1. #
    Stephanie Wagner — September 15, 2009 at 11:26 pm

    Looks like these turned out great! I’m surprised they didn’t call for brushing some egg on top of the biscuits before cooking, that might get that top a little crispier…I totally want to make some of these Saturday morning.

  2. #
    Katy ~ — September 16, 2009 at 8:26 am

    These look very good to me. I have a favorite biscuit recipe, but want to give these a try because of the buttermilk.

    Have been following your blog for a while. Nice blog!

  3. #
    Jen — September 16, 2009 at 11:50 am

    I agree Steph. Or maybe just melted butter to give it the color.

  4. #
    tom — September 16, 2009 at 12:51 pm

    If you want to compare even more recipes from many of the popular sites, take a look at Just search for “buttermilk biscuits” and you’ll see all the ingredients nicely laid out in a table with a link to jump directly to each recipe.

  5. #
    Food Lady — March 14, 2013 at 2:07 am

    I worked at a KFC in the mid-90s. I had privy to the ingredients lists and methods. The biscuits came frozen and had egg in the dough. We brushed the tops after baking with butter-flavored oil that is commonly used in the restaurant industry. I remember thinking that the egg was unusual; I hadn’t seen many biscuit recipes calling for egg, and I have been baking since I was 8.

  6. #
    Dawn — April 11, 2013 at 2:00 pm does not list eggs in their food allergy listing for the biscuits, just an fyi

  7. #
    Michelle — April 14, 2013 at 9:25 pm

    I, too, worked at a KFC when I was a teenager. The biscuits were not frozen. It was a bag mix and we mixed it with a large tub of shortening. Then mixed, rolled, cut and baked. We topped with a “liquid butter” substance fresh from the oven. They may make them frozen now, but they didn’t in the early 90’s.

  8. #
    Michelle — April 14, 2013 at 9:27 pm

    Oh, and there are NO eggs in the mix. Otherwise, it would be a cake, not a biscuit. That is common baking “science”.

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