Ingredients
- All-purpose flour: 1 cup
- Sharp cheddar cheese, finely shredded: 4 ounces
- Cold unsalted butter, cut into cubes: 4 tablespoons
- Cold water: 2-4 tablespoons
- Salt: 1/2 teaspoon
- Paprika: 1/4 teaspoon
- Garlic powder: 1/4 teaspoon
- Optional: Everything bagel seasoning
Instructions
- Step 1: In a food processor, combine the flour, shredded cheddar cheese, salt, paprika, and garlic powder. Pulse until the mixture resembles coarse crumbs.
- Step 2: Add the cold, cubed butter to the food processor. Pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
- Step 3: With the food processor running, gradually add the cold water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Step 4: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
- Step 5: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to about 1/8-inch thickness.
- Step 6: Use a pizza cutter or knife to cut the dough into small squares (about 1 inch). Transfer the squares to the prepared baking sheet. If desired, sprinkle with everything bagel seasoning. Bake for 12-15 minutes, or until the edges are golden brown. Let cool completely on the baking sheet before serving.
Notes
- Store completely cooled Cheez-Its in an airtight container at room temperature for up to 3 days to maintain their crispness.
- For a warm, cheesy treat, reheat the Cheez-Its in a 300°F oven for a few minutes until heated through.
- Serve these homemade Cheez-Its with your favorite dips, alongside soup, or as a fun addition to a cheese board.
- Chef's tip: Ensure the butter and water are very cold for the flakiest, most tender cracker texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American