These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

Reviews (3)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
To 1 cup of flour, add 1-1/2 teaspoon baking powder, 1/2 teaspoon coarse salt (plus more for sprinkling), 1/4 teaspoon cumin or coriander, good pinch of cayenne, 2 Tablespoons butter or shortening and 6 Tablespoons milk. Add a bit more milk if the dough is too dry. You can add another Tablespoon of butter grill dawg if you like just be cautious with the milk. That should do it. I won?Ǭ
Rating: Unrated
Cumin? Corriander? Way too much milk, not nearly enough butter. This recipe must not have been proof-read. Shame on you Martha.
Rating: Unrated
how much baking powder ? the directions include items not listed with the ingredients - grrr