What turned out as a failed experiment in crisp soda crackers turned into an oven full of light, melt-in-your-mouth water biscuits. These are good with your favorite cheese and a glass of wine. For a change of pace, I like to serve them with cream cheese and Suze McClellan’s Ojai Jalapeno Jelly.
4 ½ cups flour
½ teaspoon baking
½ teaspoon salt
½ cup cold butter
1 ½ cups water
In large bowl, combine flour, baking soda and salt. Cut in butter until crumbly. Add water and stir just until mixed.
Turn dough out onto lightly floured surface and knead thoroughly, about 3 minutes.
Roll out dough, a fourth at a time, on well-floured surface to 1/8" thickness.
Cut dough into 2" squares (I use a round biscuit cutter). Place 1" apart on ungreased cookie sheets. Prick 2 or 3 times with a fork and sprinkle with salt.
Bake in preheated 350 degree oven for 20-22 minutes or until lightly browned. Remove from oven and allow to cool before serving and/or wrapping up for later.