cheddar crackers

Cheesy, crispy, and salty, these homemade Cheez-Its taste just like the real thing. They're super easy to make with just 5 ingredients and a super simple process.

Homemade Cheez Its

sharp cheddar cheese, shredded

all purpose flour

unsalted butter, cubed

milk

Preheat oven to 325˚F and line 2 baking sheets with parchment paper.

Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.

Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.

Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than 1/8-inch as they puff up quite a bit when baking.

Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.

Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!

Taste like the real deal without all the crap! Great recipe but user error! I didn't roll them thin enough so they got puffy but still tastes amazing! Thank you for sharing!

I'm about to make these again for the second time, the first time came out amazing but I think my dough was a little too dry. My dough kept sticking to the roller so I couldn't get it as flat as it needed for some of them. - does that sound like dryness? this is my first time using my roller.

I will start by saying I'm not much if a baker, but this was so easy. I made them with gluten-free all purpose flour and macadamia milk they came out amazing! I added an extra tablespoon of unsalted butter since I didn't have whole milk (figured I needed it since my milk lacked fat of whole milk). Now whenever I have a craving I will make my own!

Thank you for this recipe! It was super simple with magnificent results! I made a vegan version experimenting with two brands of plant cheese (Daiya and Vevan), Miyoko's salted butter from Costco, and organic soy milk from a local tofu shop. Both brands turned out AMAZING! I didn't add any salt to the dough since the butter is pretty salty as it is, but I did crack Himalayan sea salt on top before baking. For one batch, I added 1/8 tsp chili powder which really enhanced the flavor. Also, I chilled the dough before rolling. This was very time consuming but the crackers are 100% better than store bought. The cheese flavor is so much more robust! Do you have any tips on making the cracker-transfer to baking sheet faster? Or is this something that we just get faster at the more we do it? Thanks again!

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Homemade Cheez Its

Homemade Cheez Its

Top 2 cheddar crackers recipes from across the web

The most viewed cheddar crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cheez Its

Homemade Cheez Its

The most viewed cheddar crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine