Crispy Biscuit Crackers

Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.

biscuit crackers
Photo: Photo by Jennifer Causey / Food Styling by Torie Cox
Active Time:
15 mins
Total Time:
50 mins


  • 1 tablespoon unsalted butter, softened

  • 6 leftover Flaky Buttermilk Biscuits

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne pepper, or more to taste


  1. Preheat oven to 400°F. Spread butter evenly on a large rimmed baking sheet. Using a serrated knife, cut biscuits, top to bottom, into 1/8- to 1/4-inch-thick slices. Arrange slices 1/2 inch apart on prepared baking sheet. Sprinkle evenly with salt and cayenne.

  2. Bake in preheated oven until bottoms are light golden brown, 10 to 14 minutes. Remove from oven, and carefully flip each slice. Return to oven, and continue baking until both sides are golden brown, 4 to 6 minutes. Remove from oven. Let cool completely on baking sheet, about 20 minutes. —Carla Hall

Make Ahead

Crackers can be made 2 days ahead and stored in an airtight container.

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