Sourdough Cheddar Rosemary Crackers Recipe – Easy Homemade Biscuits

Last Updated on 6 months ago by Neha Deshmukh

Sourdough Cheddar Rosemary Crackers Recipe – Easy Homemade Biscuits

Hey everyone! If you’re anything like me, you’re always looking for a delicious snack to munch on, especially one that feels a little bit special. These sourdough cheddar rosemary crackers are exactly that – crispy, savory, and utterly addictive. I first made these when I had a ton of sourdough discard building up, and honestly, they’ve become a regular in my kitchen ever since. They’re perfect with a cup of chai, a little chutney, or just on their own!

Why You’ll Love This Recipe

These aren’t your average crackers. The sourdough adds a lovely tang, the cheddar brings a sharp, comforting flavor, and the rosemary… well, rosemary just makes everything better, doesn’t it? Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re a fantastic way to use up sourdough discard, reducing waste and creating something truly tasty. And let’s be real, homemade crackers just feel good.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 120g all-purpose flour (about 1 cup)
• 60g leftover sourdough starter/discard (about ½ cup)
• 0.5 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 56g unsalted butter, cold (about ¼ cup or ½ stick)
• 7oz extra sharp cheddar cheese, grated (about 200g)
• 3-4 tablespoons cold water
• 2 tablespoons fresh rosemary sprigs, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Sourdough Discard: This is the key to that signature tang. Don’t throw your discard away! It’s perfect for crackers, pancakes, or even waffles. If your discard is very liquid, you might need slightly less water.
• Cheddar Cheese Variety: I love using extra sharp cheddar for a real punch of flavor, but feel free to experiment. A medium cheddar will be milder, or you could even try a smoked cheddar for a different twist.
• Rosemary Freshness: Fresh rosemary is best, hands down. The aroma and flavor are just unbeatable. If you absolutely have to use dried, use about 1 tablespoon, but the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a food processor, combine the flour, sourdough starter, salt, pepper, garlic powder, cold butter, cheddar cheese, and rosemary. Pulse it all together until it resembles coarse crumbs.
2. Now, with the food processor running, gradually add the cold water, one tablespoon at a time, until a soft dough starts to come together. Don’t overmix!
3. Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. This chilling time is important – it makes the dough easier to roll out.
4. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
5. Once chilled, roll the dough out on a lightly floured surface to about ⅛-inch (3mm) thickness.
6. Using a 1.5-inch cookie cutter, cut out your crackers.
7. Here’s a pro tip: prick each cracker several times with a toothpick. This prevents them from puffing up too much while baking.
8. Place the cut crackers on the prepared baking sheet and chill them in the fridge for another 5-10 minutes. This helps them hold their shape.
9. Bake for 15 minutes. If the centers still look soft, reduce the oven temperature to 250°F (120°C) and bake for another 5 minutes. Keep a close eye on them – you want them golden brown and crispy!
10. Let the crackers cool completely on the baking sheet before transferring them to an airtight container.

Expert Tips

• Cold is Key: Seriously, keep everything cold – the butter, the water, even the food processor bowl if you can! This helps create a flaky, tender cracker.
• Don’t Overwork the Dough: Overmixing develops the gluten too much, resulting in tough crackers.
• Even Thickness: Rolling the dough to an even thickness ensures that all the crackers bake at the same rate.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the cheddar cheese for a vegan cheddar alternative. There are some really good ones out there now!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this.
• Spice Level: Add a pinch of chili flakes to the dough for a little heat. My family loves a bit of a kick!
• Festival Adaptations: During Diwali, I sometimes add a little hing (asafoetida) and cumin to the dough for a savory snack that’s perfect with tea.

Serving Suggestions

These crackers are incredibly versatile. They’re amazing with:

• A slice of cheese and a dollop of chutney
• Your favorite dip (hummus, guacamole, or even a simple yogurt dip)
• A cup of hot chai or coffee
• As part of a cheese and charcuterie board

Storage Instructions

Store the cooled crackers in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is sourdough discard and can I use it? Sourdough discard is the unfed portion of your sourdough starter. Absolutely, you can use it! It adds a lovely tang to baked goods and helps reduce waste.
• Can I make these crackers without a food processor? Yes, you can! Just rub the cold butter into the flour mixture using your fingertips until it resembles coarse crumbs. It will take a little more effort, but it’s definitely doable.
• What type of cheddar cheese works best in this recipe? Extra sharp cheddar is my go-to, but medium cheddar or even smoked cheddar will work well.
• How can I prevent the crackers from puffing up during baking? Pricking the crackers with a toothpick before baking helps release steam and prevent puffing.
• Can these crackers be frozen before or after baking? You can freeze the unbaked, cut-out crackers for up to a month. Bake them straight from frozen, adding a few extra minutes to the baking time. You can also freeze baked crackers, but they might lose a little of their crispness.