1 Cup Old Mill of Guilford grits
1 Cup all-purpose flour
3/4 Teaspoon salt
1/2 Teaspoon baking soda
1/4 Teaspoon cayenne pepper
2 1/2 Tablespoons cold, unsalted butter, cup into 1/4 -inch pieces
1/2 Cup freshly grated Parmesan cheese
2/3 Cup buttermilk
1. Preheat oven to 350 degrees. In a bowl, mix the grits, flour, salt, baking soda, and cayenne. Rub in the butter until the mixture resembles coarse meal. Stir in the Parmesan and make a well in the center. Add the buttermilk and stir to form a stiff dough. Knead on a lightly floured surface until smooth. Wrap in plastic and let stand for 15 minutes.
2. Cut the dough into quarters. Set one quarter on a lightly floured surface; cover the remaining pieces with plastic. Roll out the dough to 1/16 inch thick. Using a 2-inch round biscuit cutter or a glass, cut out rounds of dough and arrange them on a nonstick baking sheet. Bake for 12 to 14 minutes, or until golden and crisp. Transfer to a rack and let cool. Repeat with the remaining dough.
3. Crackers can be kept in an airtight container for 2 weeks. Makes 100 crackers. Enjoy!
Recipe submitted by Donna Myers, owner of Au Courant Health