Green Bay, WI
Give your biscuits a name and tell us about your recipe.
Cheesy Crackers. I found this basic cheese cracker recipe online and modified it by adding parmesan cheese and Brady Street Cheese Sprinkle from Penzeys Spices. The square crackers had good flavor but it was challenging to get them thin enough.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I try to stick with the recipe the first time I make it and then make changes the next time. Sometimes, when reading a recipe, I will start to think of what changes I may need to make because of ingredients that I might not have, or how I might change the flavor to something my family would enjoy. For this cracker recipe, it called for a Vermont Cheese Powder. I substituted the parmesan cheese and Brady Street Cheese Sprinkle, instead, since I had those on hand. This recipe worked well and had good flavor, but it was difficult to get the crackers thin enough. The first batch was a little too thick, so I tried to roll it out even thinner for the second batch.
Tell us about how you added a Wisconsin twist to your creation.
I used Wisconsin parmesan cheese and Brady Street Cheese Sprinkle from Penzeys Spices from Brookfield, WI. I plan to serve the crackers with Pine River Dairy Cheese Spread from Newton, WI and Sweet Cherry Wine from the Door Peninsula Winery in Door County.
How did you do?