In fact they are crackers, and by crazy, we mean crazy good! Carey Morey, who wrote the new cookbook Hot Little Supers, and the founder of Callie's Hot Little Biscuit, stopped by Tonia's Kitchen to talk about her recipe for biscuit crackers. Callie told Tonia she uses the third-rollout of her buttermilk biscuit dough to make the crackers, because by the time you use it, it's a little too tough for actual biscuits, but perfect for this snack! Follow the recipe, and Carey promises you'll have a flaky, tangy treat that's perfect for grazing and entertaining.
For the Biscuit Dough