I guess I should admit right from the start that Ritz crackers taste WAY BETTER than this version. They have similar tastes, but whatever Ritz does....it makes them much fluffier/crunchier. Mine were more of a thin crunchy buttermilk biscuit. Either way, these crackers tasted just fine.
For the cracker dough, it's a mixture of all purpose flour, baking powder, salt, butter, vegetable oil, and water. that's about it. I mixed all the dry ingredients in my Kitchen aid mixer and slowly added cold unsalted butter to the mix, then oil, then water.
Rolled this dough onto a surface dusted with whole wheat flour to about 1/8inch thick. I would have really loved a ravioli or other squiggly pasta cutter for this but I ended up using a regular pizza cutter.
Poking holes in the centers using a fork apparently helps the crackers bake properly. Why? science...i guess...
Bake these bad boys for about 10 minutes or until they start browning at 400 degrees. Be careful when doing this at night....smoke alarms may wake up children....
Brush with salted butter and let cool. MMMMMM......
