Copycat Chicken in a Biskit Crackers

a bowl of crackers in front of a blue box.

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4.85 from 19 votes

Copycat Chicken in a Biskit Crackers

The classic snack cracker in the blue box, made at home from scratch!

Course Crackers

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings crackers

Calories 15kcal

Author Tracy

Equipment

Ingredients

Dough

255 g all-purpose flour 2 cups
6 tablespoons salted butter cold and cut into cubes
14 g baking powder 3 teaspoons
42 g sugar 3 tablespoons
1 oz vegetable oil 2 tablespoons
1/3 cup water
1 teaspoon poultry seasoning
1/2 teaspoon citric acid
1/2 teaspoon salt fine ground

Topping

1 teaspoon nutritional yeast
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 1/2 teaspoons salt fine ground
1/2 teaspoon oregano
1 teaspoon onion powder
1/2 teaspoon celery salt

Instructions

Create the Topping Add all of the topping ingredients to a small bowl, mix well and set aside.
Preheat oven to 400 degrees F.
Create the Dough In the bowl of a food processor, add the flour and cubed cold butter. Pulse until all of the butter is cut into the flour and is made into a crumbly mixture. Add the salt, sugar, baking powder, citric acid, and poultry seasoning and pulse until well combined.
With the food processor running, slowly add the oil and water. Blend until a ball of dough forms.
Roll Out Dough Split the dough in half and roll out one half on a large piece of parchment paper until it is about 1/8 - 1/4 inch thick. Do your best to roll it out into a large rectangle. Use your wheeled dough cutter or a knife to trim the edges to shape it into a rectangle, moving those trimmed pieces to fill in the edges to create a rectangle.
Cut Crackers Use your wheeled dough cutter or a butter knife to cut 1 1/4 X 1 1/2 inch rectangles and use a fork to poke three lines of holes in each cracker.
Season Use half of the mixture to season the crackers, generously sprinkling it on top and then using your hand to gently spread evenly over all of the crackers.
Repeat with the second half of the dough.
Bake Gently move the parchment paper to a baking sheet and bake for 10-11 minutes, until the edges of the crackers start to turn golden brown.
Remove from the oven and slide the parchment paper off of the baking tray and let cool. Once cooled completely, store in an airtight container for up to 1-2 weeks.

Notes

The nutritional value is approximately per cracker.

Substitutions

Citric Acid: This can be omitted if you do not have it, although it really does take these crackers to the next level and allow all of the seasonings to pop and brings it closer to the original.

Vegetable oil: Canola oil works great too.

Seasonings: You really don't want to sub anything here. This is the blend that we came up with after dozens of tests and it's the closest we could get to the original!

Making the Dough without a food processor

You can make this dough without a food processor by adding flour to a large bowl and cutting in the butter with a pastry cutter. Then add the dry ingredients, mix by hand, and use a hand mixer or wooden spoon to mix in the oil and water until a smooth dough forms.

Tips

Roll the dough thinly and evenly. This will ensure an even bake and crunchy cracker.

Coat all of the crackers. This is what will give you the best flavoring for all of the crackers and a similar texture and flavoring that you have with the original.

Nutrition