These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.
Recipe information
Yield
makes about 24
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine. Add the butter or shortening; pulse until coarse crumbs form. With the machine running, add the milk slowly through the feed tube, just until the dough comes together.
Step 2
Turn out the dough onto a lightly floured surface, and knead once or twice 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 the dough, and transfer to an ungreased baking sheet. Gather together the scraps; reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer the pan to a wire rack to cool slightly before serving.
