Quick and Easy Crackers

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Quick and Easy Crackers
  • Prep 10 min
  • Total 40 min
  • Servings 20
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Our made-from-scratch, quick-and-easy crackers can be ready for spread or dip in under an hour. Choose your flavor: seeded, rosemary or Parmesan-oregano.
By Mark Evitt
Created Jul 16, 2012



  • 2 tablespoons cold unsalted butter
  • 1 cup Gold Medal™ self-rising flour
  • 4 to 6 tablespoons buttermilk

For seeded crackers

  • 1 teaspoon poppy seed
  • 2 teaspoons sesame seed
  • 1/4 teaspoon ground pepper

For rosemary crackers

  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 tablespoon extra-virgin olive oil, for brushing
  • Coarse sea salt, for sprinkling

For Parmesan-oregano crackers

  • 1/4 cup finely grated fresh Parmesan cheese
  • 1 teaspoon dried oregano leaves


  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2
    Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
  • 3
    Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
  • 4
    Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
  • 5
    On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
  • 6
    Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure work surface and dough are both very well floured. Extra flour can be brushed off, but not enough can cause this tender dough to stick and tear.
  • tip 2
    Try making two or three batches with different seasonings in each.


Nutrition Facts are not available for this recipe
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