Crunchy-Topped Biscuits

• 1 gal. round buttery crackers, finely crushed, divided
• 2-1/4 qt. buttermilk baking mix
• 1 tsp. coarsely ground black pepper
• 1 qt. buttermilk
• 8 each eggs, beaten

1. Mix 2 qt.
2. (2 L) cracker crumbs (or 2 cups 500 mL cracker crumbs for trial recipe), baking mix and pepper.
3. Add buttermilk; stir until mixture forms a moist dough.
4. Place on lightly floured work surface.
5. Gently knead 2 or 3 times.
6. Roll out to 1/2-inch thickness.
7. Cut into 56 rounds (or 14 rounds for trial recipe) with 3-inch biscuit cutter.
8. Dip in eggs, then in remaining 2-1/2 qt.
9. (2.5 L) cracker crumbs (or in remaining 2-1/2 cups 625 mL cracker crumbs for trial recipe), turning to evenly coat both sides of each round.
10. Place in single layer in parchment paper-lined sheet pans.
11. Bake in 365 degrees F-convection oven 10 to 12 min.
12. or until golden brown.
13. Cool 2 to 3 min.
14. before removing from pans.

buttery crackers, buttermilk baking mix, ground black pepper, buttermilk, eggs

Taken from www.kraftrecipes.com/recipes/crunchy-topped-biscuits-111682.aspx (may not work)