Graham Biscuits Recipes

GRAHAM CRACKERS

Steps:

• In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

GRAHAM CRACKERS

Steps:

• Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

HOMEMADE GRAHAM CRACKERS

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt.
• In a separate medium bowl, whisk together the egg, oil, honey, 2 tablespoons of milk, and vanilla extract.
• Stir the wet ingredients into the dry ingredients.
• The dough will be fairly stiff, but additional milk can be added if necessary to form a soft but not sticky dough.
• Knead the dough until smooth.
• Divide the dough in half, wrap in plastic wrap, and chill until firm, at least one hour.
• When ready to bake, preheat the oven to 300 F. Working with one piece at a time, roll the dough to 1/16 inch thickness onto a piece of parchment paper.
• Transfer on the parchment paper to a baking sheet. Repeat with the second piece of dough. Bake the sheets of dough for 10 minutes.
• Remove the pans from the oven and, using a pizza wheel or sharp knife, immediately score the sheets of dough into 3x2-inch rectangles.
• Prick with a fork and return to the oven and continue to bake for 18 to 20 minutes longer.
• Remove the sheets from the oven and cut the rectangles all the way through. Allow to cool to room temperature directly on the baking sheets. This will help them become as crisp as possible. The trimmings can be ground into graham cracker crumbs.
• Enjoy as you would your favorite store-bought graham crackers.

DIGESTIVE BISCUITS OR GRAHAM CRACKERS

Steps:

• Cut butter into flour until mixture is like coarse meal.
• Add all other ingredients, but only enough water to make dough into pastry consistency.
• Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm [1/4"] thick).
• Cut into small squares, depending on what size you prefer.
• Bake on *unoiled* baking sheets until golden brown, about 15 minutes.
• Cool on rack.

GRAHAM BISCUITS

Steps:

• Preheat oven to 450°F.
• Cut shortening into mixed dry ingredients until the mixture is the consistency of dry cornmeal. Add the milk and molasses all at once, to the dry ingredients. Stir dough for a scant 1 minute. Drop by heaping tablespoons onto an ungreased baking sheet.
• Bake for 10 minutes or until lightly browned.

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.