Joni from Manitowoc, WI (2018 Week 8: Biscuits)




Manitowoc, WI

Baking Challenge

48 crackers – 6 varieties!

Give your biscuits a name and tell us about your recipe.

My favorites were the Beet and Cheddar Crackers as well as the Multi-Seed Crackers, but I also made Spelt-Thins, Parmesan as well as Asiago Crisps, and from the show I made Brendan's multi-seed savory crackers.

Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?

Totally rogue this week. I didn't always have what the recipe called for, and some of these recipes gave suggestions to adapt them to your own preferences, so I took liberties with them. I have never made crackers before (they're just too easy to buy in the store). I found out how hard it is to get the bake just right without burning them! Searching for recipes, I knew I couldn't make just one type. The Beet and Cheddar was so flavorful with a cup of shredded, aged white cheddar. My second fave was the multi-seed crackers. Chia was a required seed in the mix because, when you add water, it sticks the mix together so, when you bake it, it holds together. The parmesan crisps were outstanding, and the asiago ones baked much more oily, but still crisped up and were delicious. Spelt thins were a form of traditional 'wheat thins' and went well with everything on the charcuterie board. Finally, Brendan's crackers were good with the variety of seeds on top, but the seeds didn't stick to the crackers! They needed the toppings to make them more flavorful as well.

Tell us about how you added a Wisconsin twist to your creation.

The homegrown beets and aged Wisconsin white cheddar were the best combination in a cracker I've ever had! Of course, the cheese crisps are totally Wisconsin! I put it all together on a charcuterie board with WI harvested venison sausage, andouille, ham, cheese spreads from Pine River Dairy in Manitowoc, plus local fruits. Home-canned cherry jelly (from Door County Cherries) added a sweet component as I built up the cracker with toppings, and the olive tapenade was made by my son! The hummus was store-bought, but the beet hummus was delightful and matched my pretty crackers; the color doesn't show up very well but they are at the center of the crackers on the board.

How did you do?

Pleasantly satisfied.