About a month I had to rack my brain for my favorite savory baked goods. I bake a lot, but the savory category is fairly small. I’d say breads, biscuits, some scones, maybe a savory muffin here and there, but other than that mostly sweet items come out of my kitchen. But then these Homemade Cheez-Its came to mind. I haven’t made these Cheez-Its since we were living in New York over 3 years ago. I remember them being so easy and so delicious. Well my memory served me right. These babies were oh-so-good. Little salty, cheesy, flavorful bites of deliciousness.
To make these little guys the recipe is actually fairly simple. It’s pretty much identical to making a pie crust. The only change is adding shredded Cheddar Cheese into the mix and then you cut the dough into small little squares. To cut the squares I like to use a fluted pastry wheel cutter. It adds a little flare to the Cheez-Its and makes the cutting process a lot faster. If you don’t have a pastry wheel cutter you can always just a knife or a pizza cutter. Give Cheez-Its their ultimate look by making little holes into the center and then finish them off by sprinkling the squares with kosher salt. After that you’ll have the perfect little snack to munch on. Yum yum!
- 8 ounces of Cheddar Cheese, shredded
- 1 cup Flour
- ½ teaspoon Salt, Extra salt for sprinkling
- 4 tablespoons Unsalted Butter, at Room Temperature
- 4 tablespoons Ice Water
- Add the cheese, flour, and salt to the food processor. Pulse until the mixture is crumbly.
- Slowly add the water the food processor until the mixture comes together. You can use a little less or more water if needed, but just be sure that the dough is not too dry and crumbly or too wet.
- Shape the dough into 2 discs and wrap in plastic wrap. Place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 375 degrees F. Take the dough out of the refrigerator and place on a clean surface. Roll the dough out until it is about ⅛-inch thick. Using a pastry wheel (or a knife or pizza cutter) cut the dough into small 1-inch squares.
- Separate the squares and transfer onto a baking sheet lined with a silicone mat or parchment paper. Using a toothpick, poke a small hole in the middle of each square. Then sprinkle each cracker with salt.
- Bake for about 12 minutes until puffed and lightly browned. Transfer to a cooling rack and let cool until warm or room temperature.
- These last about 1-2 weeks in an airtight container.
Recipe Adapted from In Katrina’s Kitchen.
PS- I’ve actually posted Homemade Cheez-Its before on my blog. I prefer this method a lot more and I like the flavor that true Cheddar Cheese produces.