Hardtack Bandit Biscuits
I have been making these delightful hardtack biscuits for over 30 years, and every time I take a bite of one, it makes me smile! In fact, my fishing buddy, Noel, absolutely refuses to wake up at 3 a.m. unless he knows I'll be bringing these along. But then, he brings the coffee.
Hardtack gets its true roots from the Civil War, doled out as rations to Union soldiers. Then, as now, it was easy to make and traveled well.
These hardtack biscuits are simple to make and lend themselves to every occasion. Eat 'em fresh out of the oven, slather 'em with homemade jam or peanut butter, or relish 'em with a hunk of cheese whilst floating around your favorite lake—fishing rod optional, but recommended.
Shortening makes a lighter biscuit than melted butter, but either does the trick. I always tear the dough to make irregular shapes... it's way more fun than cutting out perfect circles with a glass!
For variety, mix in a bit of corn meal for extra crunch. Or try mixing in bacon bits, sliced green onion, fresh corn kernels, or grated cheese for added flavor. They really rock with a little cracked pepper sprinkled on top right before you pop them in the oven. But try 'em straight up first. They got it goin' on...
Remember that this recipe does not make an airy, delicate biscuit. It's not supposed to. Instead, it makes a dense but flakey hardtack biscuit that can go anywhere, do anything. Anytime!
Ingredients
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening or melted butter
2/3 cup water
Instructions
Preheat oven to 450°F.
Mix all the dry ingredients together with a fork. Cut in shortening or melted butter until mixture is coarse and grainy.
Slowly mix in water with fork until mixture comes away from the side of the bowl.
Place dough on a lightly flour-dusted counter, and knead for 30 seconds. Roll out dough 1/2-inch thick, and cut or tear into 2-inch x 2-inch pieces. Place on ungreased cookies sheet.
Bake at 450°F for 10 to 12 minutes. The hardtack will not rise much or brown on the top, so keep an eye on the bottom. You will known they are done when the bottoms are just turning brown.