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Those classic salty slightly savory crackers in the blue box, but made from scratch! Our Copycat Chicken in a Biskit Crackers recipe recreates this snack cracker favorite at home!
Where are my homemade cracker lovers? You are in for a treat, today! I have been working on this recipe for a while because these classic snack crackers have been on my recreate list for a while and we've finally got them dialed in! Our Copycat Chicken in a Biskit Crackers recipe is surprisingly easy to make and has all the delicious flavor you'd get from those salty butter crackers in the blue box! While the original uses dehydrated ground-up chicken, our version is vegetarian, and if I do say so myself, sooooo close thanks to lots and lots of recipe testing to get it as close as possible! This is one that I'm pretty darn proud of and so excited to share with you all!
Ingredients Needed
- Flour - All-purpose flour is our go-to but you could also use cake flour too, like what you'd use in our Saltines From Scratch.
- Butter - Salted butter or unsalted can be used, see recipe notes for how to adjust.
- Vegetable Oil - Just a touch
- Baking Powder - This is the leavening agent for these snack crackers.
- Sugar - Just enough white sugar to add that subtle sweetness that you find in the original Chicken in a Biskit cracker.
- Citric Acid - This was the key ingredient that really made these crackers stand out and come closer to the original. Just a little bit of citric acid made these flavors of the seasoning really pop! While it may not be something you have on hand in your spice drawer, if you're interested in cheese making, you'll definitely want to add it!
- Seasonings - Nutritional Yeast, Poultry Seasoning, Oregano, Celery Salt, Onion Powder, and Garlic Powder, this is the combo of seasonings that gives these crackers the classic Chicken in a Biskit flavor!
- Water - To create the dough.
Equipment Needed
- Food Processor - This is what will ensure that everything is well combined but not over-mixed.
- Rolling Pin - Or anything else to roll the dough with. A rolling pin is easiest, but you can also grab a wine bottle too!
- Wheeled Cutter - This is the one that we love because it has the scalloped-edged that gives it the same cut that the classic has.
- Baking Sheet and Parchment Paper - To bake your chicken in a biskit crackers on.
Are all of these things absolutely required to make these crackers? Nope! See the recipe notes or the Recipe Tips section if you don't have these tools.
Easier Thank You Think To Make
Step 1: Make the dough
These Chicken in a Biskit Crackers may seem daunting to make, but they're actually easier than you might think! Your handy dandy food processor will make this dough-making step a breeze.
Step 2: Roll Out and Cut the Dough
This is a key part to make sure that your crackers are crispy as you want to make sure to roll out the dough nice and thin. Do your best to roll it into a big rectangle and then cut the edges and move pieces around to fill in the corners to fill it out into a nice big rectangle. This is how we roll out our other crackers like our Healthier Homemade Wheat Thins.
Even better, you can just roll out those crackers on the parchment paper, cut them, poke those little holes, and then just move that parchment paper onto your baking sheet!
Create the Cracker Topping
Just like the classic, this copycat recipe has a thick coating of seasoning added on top of the cracker that adds so much flavor and also leaves that little salty delicious bit on your fingers after you eat them! We tested dozens of variations of this to get it just right for you!
Season
Add a full coat of the seasoning on top of your cut crackers. Sprinkle it on and then use your hands to gently spread it over it so it's all nicely coated.
Bake!
Baked to crispy perfection in just 10 minutes.
Copycat Chicken in a Biskit, done!! Buttery crackers with just the right amount of a snap, just a touch of sweetness, and topped with as close as you can get to the original seasoning to give you all that you want from that classic blue box, but made easily at home! Trust me, this one is real close thanks to the citric acid and the right balance of the seasoning on top that we tried over and over again until we got it just right.
Just the right amount of snap to these buttery incredibly flavorful crackers!
Recipe Tips
Do I have to use a food processor?
Nope! You don't absolutely need one, although if you are going to make more crackers or cook from scratch more, we highly recommend one as they are a great kitchen tool investment! To make it without a food processor, you can use a pastry cutter to cut the butter into the flour, then use either a hand mixer to mix in the oil and water into a dough, or just a fork. See recipe notes.
Roll dough thinly and evenly
You want your crackers to be nice and thin, so roll that dough out to at least a 1/8 of an inch down to 1/16 of an inch. Also, be sure that your dough is evenly rolled out because that will ensure even baking of your lil crackers.
Roll right on parchment paper
No need to mess with rolling and cutting and moving little cut-out cracker doughs around! You can roll out that dough on your parchment paper, cut out those cracker shapes, and then transfer that parchment paper right onto your baking sheet.
Do I need a wheeled dough cutter?
Nope! You can of course use a butter knife to cut out your crackers, too. No problem. But a wheeled dough cutter is fun to add those scalloped edges of the crackers for these, Saltines, and for Homemade Ravioli.
What is powdered citric acid?
Citric acid in powder form is one of the most common food additives in the world and is used in medicines, supplements, juices, powdered beverages, frozen foods, and even some dairy products. It is used as a food additive for natural flavoring. And while our strive to cook from scratch is to eliminate as many food additives as possible, this is one that we do keep around to aid in cheese making and now these crackers because it's safe, may have some health benefits, and is the most common.
Can I eliminate the citric acid?
Totally! These crackers are still sooo delicious without them. In our recipe testing though, we found that just that tiny bit of citric acid added the acidic pop that the original Chicken in a Biskit crackers has that enhances the rest of the flavors - which makes sense since it's one of the added ingredients to the original crackers!
How fun are these?! These classic snack crackers are one of my husband's favorites, so it was so fun to recreate them with this Copycat Chicken in a Biskit Crackers recipe!
Other Homemade Copycat Crackers
- Ritz Crackers From Scratch
- Saltines From Scratch
- Healthy Homemade Wheat Thins
- Homemade Graham Crackers
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Copycat Chicken in a Biskit Crackers
The classic snack cracker in the blue box, made at home from scratch!
4.85 from 19 votes
Print Pin Rate
Course: Crackers
Cuisine: American
Diet: Vegetarian
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 120 crackers
Author: Tracy
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
Calories: 15kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.1mg
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