Homemade Cheez-Its
Homemade Cheez-Its
Ingredients
- 16 oz extra sharp cheddar cheese, block
- 1/2 cup butter, very cold, cubed
- 1 teaspoon paprika
- 2 cups unbleached all purpose flour
- 6 tablespoons ice water
Instructions
- 1
Add the unbleached all purpose flour, cubed extra sharp cheddar cheese, very cold cubed butter, paprika, and ice water into a food processor.
⏱️ 2 min
- 2
Pulse the mixture in the food processor until the dough comes together in a ball.
⏱️ 3 min
- 3
Remove the dough from the food processor. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to an hour.
⏱️ 5 min
- 4
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 5
Place the refrigerated dough on a lightly floured surface or directly onto the parchment paper. Roll the dough very thin, to about 1/8-inch thickness or less, using a rolling pin.
⏱️ 5 min
- 6
Using a fluted pastry wheel or a sharp knife, cut the rolled-out dough into 1-inch squares.
⏱️ 3 min
- 7
Poke a small hole in the center of each 1-inch square using a straw or a skewer.
⏱️ 2 min
- 8
Carefully transfer the cut dough squares (still on the parchment paper) to the prepared baking sheet, ensuring they are in a single layer.
⏱️ 1 min
- 9
Bake in the preheated oven for 15-17 minutes, or until the crackers are golden brown and crispy.
⏱️ 17 min•🌡️ 375
- 10
Let the baked crackers cool slightly on the baking sheet. They will crisp up further as they cool.
⏱️ 5 min
- 11
Once cooled, break the crackers apart into individual pieces and devour!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cheez-Its
- 16 oz extra sharp cheddar cheese, block
- 1/2 cup butter, very cold, cubed
- 1 teaspoon paprika
- 2 cups unbleached all purpose flour
- 6 tablespoons ice water
Instructions
- 1
Add the unbleached all purpose flour, cubed extra sharp cheddar cheese, very cold cubed butter, paprika, and ice water into a food processor.
⏱️ 2 min - 2
Pulse the mixture in the food processor until the dough comes together in a ball.
⏱️ 3 min - 3
Remove the dough from the food processor. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to an hour.
⏱️ 5 min - 4
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 5
Place the refrigerated dough on a lightly floured surface or directly onto the parchment paper. Roll the dough very thin, to about 1/8-inch thickness or less, using a rolling pin.
⏱️ 5 min - 6
Using a fluted pastry wheel or a sharp knife, cut the rolled-out dough into 1-inch squares.
⏱️ 3 min - 7
Poke a small hole in the center of each 1-inch square using a straw or a skewer.
⏱️ 2 min - 8
Carefully transfer the cut dough squares (still on the parchment paper) to the prepared baking sheet, ensuring they are in a single layer.
⏱️ 1 min - 9
Bake in the preheated oven for 15-17 minutes, or until the crackers are golden brown and crispy.
⏱️ 17 min•🌡️ 375 - 10
Let the baked crackers cool slightly on the baking sheet. They will crisp up further as they cool.
⏱️ 5 min - 11
Once cooled, break the crackers apart into individual pieces and devour!
⏱️ 1 min