Homemade Cheeze-Its
Step-by-step instructions
In a food processor or blender, combine the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder. Pulse until the mixture is crumbly.
Add the all-purpose flour and pulse again until the mixture resembles coarse sand.
Gradually drizzle in the ice water, one tablespoon at a time. Continue pulsing until the dough starts to form a ball. You may need to add an extra tablespoon of water if it’s too dry.
Transfer the dough to a sheet of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for at least one hour to firm up.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Divide the chilled dough in half and roll out each part on a lightly floured surface to about ⅛–¼ inch thick.
Using a sharp knife or pastry cutter, cut the dough into 1-inch squares.
Poke a hole in the center of each square with a skewer or toothpick.
Arrange the squares on the prepared baking sheet, leaving space between each piece.
Bake for 12-16 minutes, until the crackers are crisp and lightly golden around the edges.
Once baked, remove them from the oven and let them cool completely on the baking sheet. Store in an airtight container.
To keep your homemade Cheez-Its fresh, store them in an airtight container at room temperature for up to one week. If you want to prolong their shelf life, freeze the crackers in a sealed bag or container, where they can last for up to three months. Just let them come to room temperature before enjoying.
Best ways to enjoy it
These homemade Cheez-Its are perfect for a wide range of occasions. Whether you’re hosting a game night, packing lunches for the kids, or serving as an appetizer at a gathering, they’ll be a hit every time. Enjoy them on their own, or pair them with dips like hummus or guacamole for an extra layer of flavor. You can also serve them alongside your favorite soup or salad for a delightful crunch.
How to store & freeze
To keep your homemade Cheez-Its as fresh as possible, make sure to store them in an airtight container at room temperature. They’ll last up to a week this way. If you plan to make a large batch—or simply want to have some on hand for longer—freezing is an excellent option. Just pack them in a sealed bag or container, and they’ll stay good for up to three months. When you’re ready to enjoy them again, allow them to thaw at room temperature, and they’re ready to Crunch!
Helpful cooking tips
- Make sure your butter is softened but not melted. This helps create a flaky texture in your crackers.
- If the dough feels too dry, add an extra teaspoon of ice water. Conversely, if it’s too wet, sprinkle in a bit more flour.
- Don’t skip the chilling step! It helps the dough to firm up, making it easier to roll out and cut.
Creative twists
Want to mix things up? Consider adding different flavors to your crackers. Herbs like rosemary or thyme can impart a gourmet touch. A sprinkle of cayenne pepper will give them a spicy kick, while other cheese varieties like pepper jack or gouda can introduce new flavor dimensions. For a fun alternative, experiment with cheese blends or even a hint of smoked paprika!
Common questions
How long does it take to make Homemade Cheez-Its?
The total time is about an hour and a half, including chilling time. The active preparation takes only about 20 minutes!
Can I use different types of cheese for this recipe?
Absolutely! Feel free to experiment with your favorite cheese varieties. Just keep in mind that the flavor and texture may vary depending on the cheese you choose.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. The texture may differ slightly, but they’ll still be delicious!
Enjoy the crunchiness and cheesiness of your homemade Cheez-Its and impress your friends and family with your culinary skills!
Homemade Cheez-Its
Ingredients
Method
- In a food processor or blender, combine the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder. Pulse until the mixture is crumbly.
- Add the all-purpose flour and pulse again until the mixture resembles coarse sand.
- Gradually drizzle in the ice water, one tablespoon at a time. Continue pulsing until the dough starts to form a ball. You may need to add an extra tablespoon of water if it's too dry.
- Transfer the dough to a sheet of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for at least one hour to firm up.
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Divide the chilled dough in half and roll out each part on a lightly floured surface to about ⅛–¼ inch thick.
- Using a sharp knife or pastry cutter, cut the dough into 1-inch squares.
- Poke a hole in the center of each square with a skewer or toothpick.
- Arrange the squares on the prepared baking sheet, leaving space between each piece.
- Bake for 12-16 minutes, until the crackers are crisp and lightly golden around the edges.
- Once baked, remove them from the oven and let them cool completely on the baking sheet.
