Sea Biscuits (Hardtack) Recipe
This traditional hardtack recipe yields dense, long-lasting sea biscuits that were once a staple aboard ships.
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.
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