These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to one week ahead; store them in an airtight container at room temperature.
Photography: QUENTIN BACON
Martha Stewart Living, September 2002
- 1 cup all-purpose flour, plus more for work surface
- 3/4 teaspoon coarse salt, plus more for sprinkling
- 1 teaspoon baking powder
- 1/2 teaspoon ground cumin or coriander
- Pinch of cayenne pepper
- 2 tablespoons unsalted butter or shortening
- 1/2 cup milk
- Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form.With machine running, add milk slowly through the feed tube, just until dough comes together.
- Turn out dough onto a lightly floured surface, and knead one or two times, until smooth. Roll out to 1/4-inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1 1/2-inch round or octagonal cookie cutter, cut out dough, and transfer to an ungreased baking sheet. Gather together scraps, and reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool slightly before serving.
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