Cheese Straws are as Southern as it gets. They’re made with sharp cheddar cheese and basic pantry staples and baked in the oven until golden brown. This foolproof recipe is just like Grandma used to make and is perfect for any occasion, from tailgating to baby showers.
Be the Hostess with the Mostest and Make Southern Cheese Straws
Although cheese straws may sound fancy, they couldn’t be easier to make. Any Southerner can whip up a batch of these in their sleep. They start off with a simple dough made from flour, sharp cheddar cheese, butter, spices, and other kitchen basics for a buttery, cheesy treat.
And don’t worry–they may be buttery, but they’re not greasy, so you won’t get your fingers dirty.
They have just a hint of spice from cayenne pepper, if you like spicy snacks, you’ll want to add at least a teaspoon. Taste the dough and adjust accordingly.
Cheese straws have been around forever and are a staple in almost every Southern household. The background on this cheesy snack is a little fuzzy, but most people associate it with the South. They’re thicker than a cracker and crispy but don’t crumble apart when you take a bite.
If you’ve never had a cheese straw, they are similar to cheese crackers but have a unique buttery texture that’s more like a cookie than a cracker. They will compliment almost any other appetizers that you might be serving, try them with deviled eggs with candied bacon for sweet and savory or cucumber sandwiches when you want some crunch with your white bread.
One of the best things about cheese straws is that they travel well, so you can give them out as gifts or bring them to parties. They are perfect for snacking on with sweet tea, beer, wine, or cocktails. You can even serve them with soup and chili recipes instead of crackers.
Keep a batch in your freezer and enjoy with an afternoon beverage or when friends drop by. They only take a minute to thaw.
Why This Appetizer Recipe Is Always A Hit
- Perfect for any occasion: These cheese straws are perfect as a snack or for serving at baby showers, parties, weddings, tailgating, or any occasion where you need something cheesy and crunchy.
- Flavorful: They are buttery and cheesy with just a hint of spice from the cayenne.
- Simple: You only need a few basic pantry staples and simple ingredients to make this fun snack.
Ingredient Notes
- Pantry staples: You’ll need all-purpose flour, unsalted butter, baking powder, and salt.
- Sharp cheddar cheese: For the best flavor, use extra sharp cheddar cheese and use a block not pre-shredded.
- Spices: I use a mix of paprika and cayenne pepper for a bit of heat.
- Ice water: You want to use extra cold water to keep the dough cold.
How To Make Cheese Straws
Step One: Shred the Cheese
Shred the cheese in a food processor.
Step Two: Make the Dough
Switch the processor blade and add the dry ingredients, butter, and spices. Blend until crumbly, then add cold water until the mixture starts to come together. Be careful not to overmix.
Step Three: Roll and Groove the Dough
Shape the dough into a square and roll it out with a rolling pin until it’s thin and even. Use a fork to press grooves into the surface for that classic cheese straw texture.
Step Four: Slice and Arrange
Cut the dough into long strips and place them on your baking sheet with a little space in between.
Step Five: Bake and Cool
Pop the baking sheet in the oven and bake until the straws are lightly golden brown and crisp. Let them cool completely on the prepared baking sheets and not on a wire rack — they’ll firm up as they cool.
Tips for Success
- Spice: If you don’t want them spicy, reduce the cayenne pepper to ¼ teaspoon, more spicy increase it to 1 teaspoon.
- Shred your own cheese: Shredded cheese has anti-caking agents that prevent it from becoming melty, so we recommend shredding your own from a block.
- Chill the dough: If the dough gets too soft while working with it, pop it in the fridge for a few minutes. Chilled dough is easier to handle and cuts cleanly.
- Even thickness: Roll the dough to an even thickness for uniform baking. Uneven dough can result in some straws being overbaked while others stay soft.
- Make them crunchy: For an extra crispy texture, roll the dough slightly thinner and bake for a few additional minutes while keeping an eye on them to avoid burning.
- Make a double batch: These disappear fast! Make a double batch and freeze half for a quick snack later.
Make These Your Own
- Extra cheese: Mix in a blend of cheeses like Parmesan, Gouda, or pepper jack for a different cheesy flavor.
- Make them kid-friendly: Skip the cayenne and use a mild paprika to make these straws more appealing to kids.
- Smoky kick: Use smoked paprika and a dash of chipotle powder for a smoky, spicy variation.
Storage & Freezing
Cheese straws will last in an airtight container in the fridge for up to one week or in the freezer for up to one month. Let the straws come to room temperature before storing.
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Southern Cheese Straws with Sharp Cheddar Cheese
Ingredients
- 8 ounces sharp cheddar cheese
- 1 ½ cups flour
- 8 tablespoons butter cold
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 3 tablespoons ice water
Instructions
- Preheat the oven to 350º. Line a rimmed baking sheet with parchment paper.
- In a food processor with the shredder attachment, add the block of cheese and shred. Change the blade and a flour, butter, cut into cubes, salt, baking powder, paprika and cayenne. Process until it looks crumbly, about 30 seconds. Add ice water and process until it starts to form a ball. Don’t over process.
- Place the dough on a lightly floured cutting board and form into a ball with your hands. Spread it into a 4 inch square then use a rolling pin to roll it into a 10 inch square, about ¼ inch thick.
- Press a fork onto the top edge and drag it down the surface, continue until there are grooves covering the square.
- Cut the square into thirds perpendicular to the lines. Cut each section into ½ strips cutting in the same direction as the lines. Place on the prepared baking sheet about ½ inch apart.
- Bake for 30 minutes until they are lightly brown. Let cool completely on the baking sheet.
Barbara’s Tips + Notes
- Try not to over work the dough.
- Use sharp cheddar cheese or they will taste a little bland.
- If you don’t want them spicy, reduce the cayenne by half.
Nutrition
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Kaye Ivey says
I’m anxiously waiting to try it.