Print

Classic Crispy Southern Cheese Straws

A close-up of several golden brown, twisted cheese straws sprinkled with grated Parmesan cheese on a white marble surface.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best homemade cheese straws using sharp cheddar cheese and cold butter for a shatteringly crispy, savory snack perfect for parties or game day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional, for a slight kick)
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1 1/2 cups freshly grated sharp cheddar cheese
  • 1/4 cup ice water

Instructions

  1. In a large bowl, whisk together the flour, salt, and cayenne pepper if you are using it.
  2. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Stir in the freshly grated sharp cheddar cheese until evenly distributed.
  4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  5. Gather the dough, form it into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step helps achieve maximum crispiness.
  6. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
  8. Cut the dough into strips about 1/2-inch wide and 4 to 5 inches long. You can twist the strips slightly for a classic look.
  9. Place the cheese straws on the prepared baking sheets, leaving a small space between them.
  10. Bake for 10 to 14 minutes, rotating the sheets halfway through, until the straws are golden brown and crisp. Baking time depends on thickness.
  11. Transfer the hot cheese straws to a wire rack to cool completely. They will crisp up further as they cool.

Notes

  • Use freshly grated sharp cheddar cheese; pre-shredded cheese contains anti-caking agents that prevent the best melt and texture.
  • Keep the butter as cold as possible throughout the mixing process to ensure a flaky, crispy final product.
  • For a variation, substitute 1/4 cup of the cheddar with grated Parmesan cheese.

Nutrition

Find it online: https://cookingbymia.com/classic-crispy-southern-cheese-straws/