Homemade Chicken Biscuit Cracker Recipe – Copycat Snack

Make crispy, buttery chicken biscuit crackers at home with this copycat Chicken in a Biskit recipe. Easy, savory, and perfect for snacking!

Homemade Chicken Biscuit Cracker Recipe

If you love the salty crunch of the classic boxed snack, this chicken biscuit cracker recipe gives you the same flavor—homemade, healthier, and even crispier.

With just a few simple ingredients, you can bake chicken biscuit crackers that taste like your favorite store brand but are fresher and more flavorful.

What Are Chicken Biscuit Crackers?

Before diving into the recipe, it’s worth knowing what makes these crackers so addictive. The original Chicken in a Biskit was a 1960s baked snack infused with real chicken flavor and savory spices.

This homemade chicken biscuit cracker recipe recreates that same buttery, savory, and slightly meaty flavor using chicken bouillon, garlic, onion powder, and butter. The best part? You can customize salt levels, flour types, and spices—making it cleaner and tastier than store-bought versions.

In short: It’s a savory, flaky, chicken-flavored cracker you can bake right in your own kitchen.

Ingredients and Substitutes

To make this chicken biscuit cracker recipe, gather the following:

Ingredient	Amount	Notes & Substitutes
All-purpose flour	1 ½ cups	Use gluten-free mix for the GF version.
Baking powder	1 tsp	Helps the crackers puff lightly
Chicken bouillon powder	2 tbsp	Use dehydrated chicken powder for deeper flavor.
Cold butter	4 tbsp	Unsalted is preferred for flavor control.
Sugar	½ tsp	Balances the saltiness
Salt	½ tsp	Adjust as needed.
Garlic powder	½ tsp	Adds savory flavor
Onion powder	½ tsp	Optional but enhances depth
Water	¼ cup (approx.)	Add gradually to form dough
Poultry seasoning	½ tsp	Optional for extra chicken flavor

Pro Tip: Add nutritional yeast or smoked paprika for an umami-rich or smoky twist.

Step-by-Step Instructions

Follow these steps carefully to make perfect chicken biscuit crackers every time.

Step 1: Make the Dough

In a mixing bowl, combine flour, baking powder, chicken bouillon, salt, sugar, and seasonings.
Cut in cold butter using a fork or pastry cutter until the texture looks crumbly. Gradually add water, a tablespoon at a time, until a firm but smooth dough forms.

—itAvoid over-mixing — it makes the crackers dense instead of crispy.

Step 2: Roll and Cut

Preheat oven to 375°F (190°C).
Roll the dough on a lightly floured surface to ⅛-inch thickness or thinner for maximum crispness.

Cut into small squares or circles, then prick each cracker with a fork to prevent puffing. Place them on a parchment-lined baking sheet.

Step 3: Season and Bake

Lightly brush with melted butter or spray with oil.
Sprinkle a pinch of chicken bouillon powder or seasoning salt over the top for flavor.

—overbakingBake for 12–15 minutes until golden brown. Watch carefully during the last few minutes — overbaking darkens them fast.

Let crackers cool completely for the best crunch.

Optional: For ultra-crispy crackers, return cooled ones to a 250°F oven for 10 minutes to dry further.

Tips for the Perfect Crackers

For the crunchiest, most flavorful chicken biscuit crackers, remember these expert tips:

• Roll the dough thinly—thin dough equals crispy crackers.
• Use cold butter—it creates a light, flaky texture.
• Don’t skip the fork holes—they prevent puffing.
• Cool completely before storing—warmth traps moisture.
• Re-crisp when needed—5 minutes in a warm oven revives them instantly.

These tricks make your chicken biscuit cracker recipe taste bakery-perfect every time.

Storage and Serving Ideas

Once cooled, store your chicken biscuit crackers in an airtight container for up to 2 weeks. For long-term storage, freeze for up to 3 months and reheat briefly before serving.

Serving Ideas:

• Pair with ranch dip, cheese spread, or chicken salad.
• Serve alongside soups or stews for a crunchy side.
• Pack as a lunchbox snack or travel bite.

Their buttery, salty crunch makes them irresistible on their own or with your favorite dip.

Recipe Variations and Dietary Options

This chicken biscuit cracker recipe is flexible—here’s how to tweak it:

• Gluten-Free Version: Swap all-purpose flour for a GF baking mix.
• Low-Carb or Keto: Use almond flour; reduce water slightly.
• Spicy Kick: Add cayenne pepper or hot paprika.
• Extra Buttery: Increase butter by 1 tbsp and cut water by 1 tbsp.
• Protein Boost: Add dehydrated chicken powder for a richer taste.

Each variation keeps the crisp texture but customizes flavor and nutrition to your needs.

Frequently Asked Questions (FAQ)

1. What makes these crackers taste like chicken?
The chicken bouillon or dehydrated chicken powder delivers the signature poultry flavor.

2. Can I make this recipe gluten-free?
Absolutely. Just use a 1:1 gluten-free flour blend and verify your bouillon is GF-certified.

3. How thin should the dough be?
Roll it to about ⅛ inch or thinner. Thinner crackers bake crispier and lighter.

4. Why did my crackers turn soft?
They weren’t cooled or stored properly. Let them cool completely before sealing.

5. How long do they stay fresh?
Stored in a dry, airtight jar, they last 10–14 days and freeze well for up to 3 months.

6. Can I use broth instead of bouillon?
No—broth adds moisture and changes texture. Use dry bouillon for the right flavor balance.

Conclusion

This homemade chicken biscuit cracker recipe is your ticket to the flavor and crunch of Chicken in a Biskit—made from scratch. It’s quick, customizable, and much cleaner than anything boxed.

With buttery layers, real chicken flavor, and perfect crispiness, these crackers are a satisfying snack or side dish that everyone will love.

So grab your rolling pin and get baking—once you try these chicken biscuit crackers, you’ll never go back to store-bought again!