Simple Homemade Cheez-Its Recipe
Easy Homemade Cheez-Its Recipe
Did you know you can actually make your own homemade cheez-its? Seriously. It’s not too difficult either.
These homemade cheez-it crackers make for a great snack and it’s pretty cool actually making your own crackers instead of buying them at Walmart or another store. Definitely a fun experience!
Plus, since these are homemade they’re healthier. You’ll know exactly what’s going into them, and you can customize them however you like. You’ll also like that they are made with simple ingredients, no artificial colors or flavors, and no preservatives
I already had all of the ingredients I needed to make these homemade cheez-its. I was a little surprised myself at how simple it really is.
Mix the cheese, butter, 1 tsp of salt, and pepper together in a stand mixer until it starts to stick to the sides of the bowl. Then mix in the flour and cornstarch.
Add 2-3 Tbsp of water until dough ball forms. I needed 3.
Refrigerate Your Dough
Flatten the dough into a disk and wrap in plastic. Chill in the refrigerator for about 30 minutes.
Roll Out Your Dough
Prepare the oven and the pans, then roll the dough out to about 1/16 inch thickness. The homemade cheez-its will puff up while baking.
How to Cut Your Homemade Cheez-Its Out
Use a fork to make the crimp marks on the edges, if desired. To make the hole in the middle of each cheez-it cracker, use the blunt end of a skewer.
Baking Your Cheez-It Crackers
Transfer the cut dough to the prepared baking sheets. Sprinkle on some salt and bake! I use a spatula to transfer a few of them at a time to the baking sheet.
More Finger Food Recipes:
- Cookies and Cream Popcorn (aka Oreo Popcorn)
- Little Caesar’s Crazy Bread Copycat Recipe
- Cheesy Zucchini Bites Recipe
- Homemade Tortilla Chips
- Slow Cooker Honey Garlic Meatballs Recipe
Simple Homemade Cheez-Its Recipe
- 1 1/2 cups (6 ounces) finely shredded sharp cheddar cheese
- 4 tablespoons unsalted butter
- 1 teaspoon salt, plus 1/2 teaspoon
- 1/2 teaspoon black pepper
- 1/2 cup plus 2 tablespoons (3 1/4 ounces) all-purpose flour
- 2 tablespoons cornstarch
- 2-3 tablespoons water
- Using a stand mixer with the paddle beater or electric mixer, combine cheese, butter, 1 teaspoon of salt, and pepper until it starts to stick to the sides of the bowl, about 1 minute.
- Add flour and cornstarch and mix until combined, about 1 minute.
- Add 2 tablespoons of water and mix briefly until dough ball forms. Add another tablespoon of water, if needed.
- Transfer dough to floured counter and flatten into a disc. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper. Unwrap the dough and place on a floured surface. Roll to 1/16 inch thickness.
- Cut into 1-inch squares using a beveled-edge ravioli cutter or pizza cutter. Transfer to baking sheets. Use a fork to make crimp marks on edges, if desired. Use the blunt end of a skewer to poke a hole in the center of each square. Sprinkle with remaining 1/2 teaspoon of salt.
- Bake until light golden around the edges, about 18 minutes, switching racks and rotating sheets halfway through baking. Let cool completely on baking sheets.
- Store in airtight container at room temperature for up to 3 days.
Recipe Adapted From: America's Test Kitchen Feed