Do You Remember "chicken In A Biscuit" Crackers?

[Darn210]

My daughter has been fabulous adjusting to the gluten free diet. It has been almost two years now. The other day she said that she was really sad because she missed Chicken in a Biscuit crackers. These are from Nabisco and here is a link to refresh your memory:

Open Original Shared Link

Anybody got any ideas how to make something like this?? They were greasy and salty and all those bad things that makes them taste so good!!!

My recipe searches keep coming up with chicken and biscuit meal kind of things.

Thanks for your help.

[DingoGirl]

well how dare you do this, I was minding my own business, and you just ruined my day.

I used to devour those by the box

:lol:

I imagine they were really artificial and used all ersatz ingredients, but good luck and let us know what you find out! Oh, and send some in the mail if you make a good batch.

[TrillumHunter]

Hmm, those would be tough. It's the coating that had the flavor. The crackers was sort of like captain's wafers. Maybe you could take powdered chicken stock and mix it with some oil and toss the crackers in that? Did you ever make the coated oyster crackers before gluten-free? Those always reminded me of Chicken in a Biscuit.

[purple]

I just saw this picture and the texture looks like those chicken crackers. Maybe some ideas will pop up on how to change the fishy recipe to a chicky recipe.

I have never used Chebe.

Open Original Shared Link

[Jestgar]

Open Original Shared Link

Here is how I make my crackers. I like the semolina and olive oil taste, but if you want really plain Saltine (hardtack) crackers, just use all white wheat (and soft wheat works very well for this recipe), and plain veggie oil. For Wheat Thins, just use all red wheat. For Chicken-In-A-Biscuit crackers, substitute chicken broth for the water. For Club Crackers (or Ritz), substitute butter or margarine for the oil.

1 1/2 cups semolina flour

1 1/2 cups white whole wheat flour (or all-purpose flour)

1 teaspoon fine-grain sea salt

1 cup warm water

1/3 cup extra virgin olive oil

special equipment: pasta machine (optional)

Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating - you will get more crackery snap.

Makes a dozen extra large crackers.

sorry, best I could come up with.

[Takala]

ingredients of the chicken ina biscuit crackers:

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN OIL AND/OR PALM OIL, SUGAR, SALT, DEXTROSE, MONOGLYCERIDES, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), ONION POWDER, BAKING SODA, SOY LECITHIN (EMULSIFIER), NATURAL FLAVOR, DEHYDRATED COOKED CHICKEN, CORNSTARCH. CONTAINS: WHEAT, SOY.

_____________

flour

oil

sugar

salt

anything after "salt" will be in small quantities

dextrose. that's just more sugar

monoglyerides - we can skip that

msg (yuck )

onion powder

baking soda

soy lecithin - can skip that

"natural flavor" aha, what to substitute to make it sort of chicken like

dehydrated cooked chicken - probably not much at all, as it's so low on the list

cornstarch probably not much, see flour blend

I am guessing that you could add something like wheat free tamari sauce, gluten free chicken boullion ground up, yeast just for the flavor, or chicken broth to a basic cracker mix.

I found this recipe for herbed crackers here:

Open Original Shared Link

I haven't made this recipe yet but I am doing a lot of baking with amaranth and almond meals mixed with cornstarch and sorghum, and sometimes millet, which gives a nice, nutty grainy taste to things. Maybe this could be adapted.

Gluten free herbal crackers (note. this recipe is not calling for zanthan gum because amaranth and almond flours are naturally sticky. You may want to add a small amount if other flours are used. )

1 1/2 cups gluten-free flour mix ( 3/4 c amaranth,1/2 c cornstarch, 1/4 almond)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

1 teaspoon cream of tartar

1 teaspoon garlic powder

1 teaspoon onion powder

maybe some powdered sage, powdered gluten-free boullion, yeast just for flavor, gluten-free soy sauce, sesame seeds

some sugar or honey, perhaps 1/2 to a teaspoon, could be added

_____

wet ingredients

4 tablespoons (1/4 cup ) olive oil

4 tablespoons (1/4/ cup) water or gluten-free chicken broth

some other flavorings to imitate chicken could be added

Mix dry ingredients together in a bowl. Add the water or broth, and oil, mix well until forms a ball. Add more liquid if crumbly. Divide dough in half, roll out on work surface sprinkled with rice flour, to about 1/16" thick. (note. I like to roll things out between 2 sheets of waxed paper, using a glass, then peeling the top sheet off.) Cut dough into desired shapes, circles or squares. Prick top of each cracker with a fork, twice. Using spatula, transfer to large baking sheets. Sprinkle tops with salt. Bake for 15 minutes at 350

[jerseyangel]

Hi Jan-it

I'm wondering how something like a powdered salad dressing mix would be sprinkled on top of a basic cracker recipe before it's baked? Like a ranch, or something like that. Maybe use a strong chicken broth or boullion when making the cracker dough.

I loved the Chicken in a Biscuit commercials when I was young

[purple]

I just had a thought. How about buying a ready made gluten-free cracker to experiment on. Take the previous ideas and then rebake them if needed, like how you make chex party mix, try a few at a time. IDK which cracker b/c I have never bought any-too expensive

[jerseyangel]

I just had a thought. How about buying a ready made gluten-free cracker to experiment on. Take the previous ideas and then rebake them if needed, like how you make chex party mix, try a few at a time. IDK which cracker b/c I have never bought any-too expensive

This is an excellent idea! The glutino crackers come to mind. It would be much less work while you come up with just the right seasonnings.

Yea Purple!