The cheese crackers are something. They started out as Saltine soda crackers but with buttery goodness added, and then the butter was changed to cheese.
1 Cup white all purpose flour
1/2 cup cheese, any mixed cheese.
1Tablespoon buttermilk powder (my new favorite ingredient)
1/8 teaspoon baking soda to react with buttermilk
1 teaspoon baking powder to lift the heavy cheese
1/2 teaspoon salt
Process to desired pulverization.
1/4 -- 1/2 cup water through feeding tube until mixture turns into a ball that rolls around the processor.
375℉ for 10 minutes
Makes two full sheets (in reality 1/2 size professional baking pans, but they are large), 2 dozen squares if scored the way shown. The scraps can be reprocessed with additional water for an additional dozen, nearly 72 cheese crackers.
The chile con carni is nothing. I had considerable minced beef and lamb hamburger meat prepared and chilled that needed to be used before it went off. An onion is diced, a few garlic cloves smashed and diced. Cumin and cilantro added, with s/p and specific chile powders. Additional dry chile flakes crumbled by hand because the powder is insufficiently hot, oregano.
Two tins of beans with their packing liquid are added to that.
One tin of San Marzano tomatoes added to that, whole, not diced or anything. Heated. That's it. No cheese because the crackers are cheesed up.
Anasazi beans are turned to powder by coffee mill and cooked in 2.5X volume of water with butter, chopped onion, garlic, and spices that suit me; cumin, coriander, s/p, red chile flakes. The mixture would make a very good dip.
1/8 tsp baking soda (to compensate and react with acid in buttermilk)
1 + 1/2 teaspoons baking powder (to pick up where baking soda and buttermilk leave off)
1/8 teaspoon salt.
2 Tablespoons buttermilk powder (I just discovered this stuff. Love it.)
3 Tablespoons cold butter cut thinly off the stick then rapidly rubbed in never allowing the heat of your hands touch butter for more than a second.
1/2 Cup ice cold water stirred in with a fork or a knife.
The cold dough dumped onto a piece of plastic wrap stretched out flatly and pressed. The plastic wrap used to fold the flattened dough in half then flattened again. Repeated for as many times as layers you want to build in without overworking the dough. The more the gluten develops by flattening then the tougher the biscuits will be.