This recipe really has no business appearing here during a “New Year get back to health” period, but come on, you’ve got to live a little! What better way than with a cheddar cheese puff or two? I made these over the holidays as a little appetizer to pass around at parties, but my kids quickly proclaimed them a favorite after school snack and lunch box treat. Somewhere between a soft cracker and a tiny scone, each one of these Cheddar Cheese Puffs is coated with your choice of either sesame or poppy seeds although they are equally delicious naked, without seeds.
Light and fluffy with a deep cheddar flavor throughout, I have a feeling these cheddar cheese puffs will be finding their way onto my Super Bowl menu too!
Cheddar Cheese Puffs
- 1 cup all purpose four
- 2 teaspoons baking powder
- 3 cups grated cheddar cheese
- 6 tablespoons unsalted butter, chilled and chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon milk
- 2 tablespoons sesame or poppy seeds, optional
- Preheat oven to 350F.
- In the bowl of a food processor, combine the flour, baking powder, cheese, butter and salt. Pulse until the mixture is crumbly.
- Add the milk and pulse until the mixture forms a ball.
- Using a 1 teaspoon measure, roll the dough into balls, then roll in the poppy seeds or sesame seeds, if desired.
- Bake for 15 minutes, or until puffed and golden brown.
- Note: You can use 2 teaspoons per ball to make larger puffs, and add 2 minutes to the cooking time.