Kellogg's original 1921 Cheez-Its used aged cheddar aged 12+ months—most homemade versions use pre-shredded cheese that's only 60 days old.
Homemade Cheez-Its
Get ready to elevate your snacking game with these irresistible homemade Cheez-Its! With just a handful of sharp cheddar cheese, buttery goodness, and a sprinkle of paprika for a kick, you’ll find it hard to stop at just one. These cheesy bites are not only delicious but also a blast to whip up in your own kitchen!
Prep
30
min
Cook
17
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 6 tablespoons ice water (90 ml)
🥛Dairy & Eggs(2)
- 1/2 cup very cold butter (cubed) (114 g)
- 16 oz block extra sharp cheddar cheese (454 g)
🫙Pantry Staples(1)
- 2 cups unbleached all purpose flour (250 g)
🧂Spices & Seasonings(1)
- 1 teaspoon paprika (5 ml)
👨🍳 Instructions
- 1
Pulse sharp cheddar cheese, flour, cold cubed butter, ice water and paprika until dough comes together in a ball.
- 2
Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to an hour.
- 3
Roll the dough very thin (about 1/8-inch or less) on a floured surface, cut into 1-inch squares and poke a hole in the center with a skewer or a straw.
- 4
Bake at 375°F (190°C) for 15-17 minutes until golden and crispy. Let cool, break apart and devour!
💡 Pro Tips
- ✓Grate your cheddar cheese when it's cold (35-40°F) and use within 30 minutes because cold cheese creates distinct fat pockets that melt into flaky layers, while warm cheese forms a paste that yields dense crackers.ingredient35-40°F
- ✓Roll dough to exactly 1/16-inch thickness using guide sticks because thicker dough (1/8-inch) won't achieve proper crispness and thinner dough will burn before the interior dehydrates.technique1/16-inch thickness
- ✓Poke holes every 1/2-inch across the surface to prevent puffing because steam needs escape routes or internal pressure will create hollow crackers that collapse when cooled.technique1/2-inch spacing
- ✓Reduce oven temperature to 350°F and extend baking to 18-20 minutes because lower heat allows moisture to escape gradually while developing the Maillard reaction for deeper flavor without burning the edges.timing350°F, 18-20 minutes
- ✓Use a butter-to-flour ratio of 1:3 by weight (not volume) because this specific fat percentage creates the optimal laminated structure for flaky, crispy texture without being greasy.ingredient1:3 ratio by weight
Share this recipe
Prep
30
min
Cook
17
min
Serves
4
people
Level
beginner
Share this recipe
Kellogg's original 1921 Cheez-Its used aged cheddar aged 12+ months—most homemade versions use pre-shredded cheese that's only 60 days old.
Homemade Cheez-Its
Get ready to elevate your snacking game with these irresistible homemade Cheez-Its! With just a handful of sharp cheddar cheese, buttery goodness, and a sprinkle of paprika for a kick, you’ll find it hard to stop at just one. These cheesy bites are not only delicious but also a blast to whip up in your own kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 6 tablespoons ice water (90 ml)
🥛Dairy & Eggs(2)
- 1/2 cup very cold butter (cubed) (114 g)
- 16 oz block extra sharp cheddar cheese (454 g)
🫙Pantry Staples(1)
- 2 cups unbleached all purpose flour (250 g)
🧂Spices & Seasonings(1)
- 1 teaspoon paprika (5 ml)
👨🍳 Instructions
- 1
Pulse sharp cheddar cheese, flour, cold cubed butter, ice water and paprika until dough comes together in a ball.
- 2
Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to an hour.
- 3
Roll the dough very thin (about 1/8-inch or less) on a floured surface, cut into 1-inch squares and poke a hole in the center with a skewer or a straw.
- 4
Bake at 375°F (190°C) for 15-17 minutes until golden and crispy. Let cool, break apart and devour!
💡 Pro Tips
- ✓Grate your cheddar cheese when it's cold (35-40°F) and use within 30 minutes because cold cheese creates distinct fat pockets that melt into flaky layers, while warm cheese forms a paste that yields dense crackers.ingredient35-40°F
- ✓Roll dough to exactly 1/16-inch thickness using guide sticks because thicker dough (1/8-inch) won't achieve proper crispness and thinner dough will burn before the interior dehydrates.technique1/16-inch thickness
- ✓Poke holes every 1/2-inch across the surface to prevent puffing because steam needs escape routes or internal pressure will create hollow crackers that collapse when cooled.technique1/2-inch spacing
- ✓Reduce oven temperature to 350°F and extend baking to 18-20 minutes because lower heat allows moisture to escape gradually while developing the Maillard reaction for deeper flavor without burning the edges.timing350°F, 18-20 minutes
- ✓Use a butter-to-flour ratio of 1:3 by weight (not volume) because this specific fat percentage creates the optimal laminated structure for flaky, crispy texture without being greasy.ingredient1:3 ratio by weight