The first time I made sea biscuits, it was on a dare. One of those “let’s try this weird historical thing” moments. I didn’t think I’d ever make them again. But then something about them stuck with me—the history, the ridiculous crunch, the way they made me slow down in the kitchen.
They’re not flaky or fluffy. Not buttery. Definitely not cute. But they’re honest. And they’ve been feeding people through storms, wars, and lean times for centuries.
Built to Last, Still Useful Today
Hardtack isn’t just for reenactment camps and Civil War buffs anymore. In a world that’s a little more uncertain than it used to be, these long-lasting biscuits are making a low-key comeback.
Here’s how people are putting them to use now:
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- Emergency preparedness – These store for years in a bug-out bag or pantry.
- Camping and hiking – Lightweight, no fuss, and they don’t crumble in a pack.
- Cultural cooking – Try them as part of historic recipe challenges or wartime kitchen nights.
- Budget baking – Two ingredients. No eggs. No milk. No fridge.
- Kids’ baking projects – Totally safe, kinda fun, and they’ll learn something too.
They also make a great blank canvas. You can add garlic powder, rosemary, cracked pepper… anything that won’t spoil. Not exactly traditional, but it gives them a little modern personality without messing with the simplicity.
How to Eat Them Without Breaking a Tooth
Let’s be real. These are not snackable out of the tin. That crunch? It’s not playing around. But with the right prep, sea biscuits can actually be satisfying—maybe even a little cozy.
Some ways to make them more edible:
- Soaked in hot broth or soup – Wait a few minutes and they turn dumpling-soft.
- Crumbled into stew – Thickens things up and adds some texture.
- Dunked in coffee or beer – An old sailor move, and weirdly comforting.
- Served with jam or honey – After softening, they’re kinda like rugged crackers.
Patience helps. These aren’t fast food. But that’s also part of the charm—they slow you down, make you pay attention to what you’re eating, and somehow fill you up more for it.
Whole Wheat for Better Flavor & Feel
Traditionally, these were made with plain white flour. It was cheap and easy to store. But if you’re making sea biscuits at home, whole wheat flour makes a real difference.
The flavor is deeper—more like a nutty cracker than a bland brick—and the texture works better once softened. It also holds its shape a little longer when soaked, which matters more than you’d think.
And yes, they’ll still keep just as long. As long as you dry them fully and keep them in a sealed tin or glass jar, you’re good for months. Maybe longer.
Old-Fashioned Food That Still Has a Job
Once you’ve made a batch, you kinda start finding excuses to use them. They’re simple, but weirdly versatile.
And if you’re into prepper stuff, homesteading, or just saving money at the grocery store, they’re a solid addition to your kitchen playbook.
How I’ve used mine lately:
- Stored in an airtight tin in the pantry—still good after a year
- Crumbled into chili when I didn’t have cornbread on hand
- Turned into rough breadcrumbs for topping baked casseroles
- Played around with smoked salt, fennel seed, and chili flakes
- Used them for a homeschool lesson on maritime rations
They’re not glamorous. But they work. They feed people. They store forever. And they’re a little piece of food history that’s still got a role in today’s kitchens.
Sea Biscuits (Hardtack) Recipe
Equipment
- Oven
Ingredients
- 4 cups whole wheat flour
- 1 cup water
Instructions
- Preheat the oven to 300°F.
- In a large bowl, combine the flour with ½ cup of the water. Stir until a shaggy dough forms. Add the remaining water one tablespoon at a time just until the dough holds together—do not over-hydrate. Knead the dough until smooth, about 15 minutes. Divide into 6 equal pieces.
- Shape each piece into a ball, then flatten and roll into ½-inch thick rounds resembling English muffins. Place on a lined baking sheet. Poke small holes over the tops like a cracker.
- Bake for 3 hours. The biscuits should lift cleanly off the sheet. Reduce oven temperature to 200°F and bake for an additional 3–4 hours until rock hard.
- Let the biscuits cool completely before storing. To eat, soak in liquid or break with a tool before using in stews.
Notes
- These biscuits are too hard to eat plain and must be softened in water, beer, or broth before consumption.
- Ideal for historical reenactments, prepping, or educational culinary projects.
- Store in an airtight container in a dry, cool place—they can last for years.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.