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
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!
Ingredients
- 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
Instructions
- 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.
Notes
- You can use 2 teaspoons per ball to make larger puffs, and add 2 minutes to the cooking time.
Nutrition
Calories: 130kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Cholesterol: 25mg | Sodium: 280mg
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Would this work with a smoothie blender? My food processor has given up on me.. 😛
[…] some time. So today I’ve decided to try something a little different! I found the recipe here and decided to give it a […]
I just made these, they are really good! I made a half recipe and I used a teaspoon measure as suggested and I got 27, ha ha, nowhere near half of 90 and also they cooked up faster than 15 minutes. I used a combination of cheeses, comte, cheddar and champagne cheddar. You could probably get 3 cups of cheese out of one package of cheddar.
I freeze them after baking!
What’s the best way to freeze these?
Yes you can!
If you don’t have a bowl food processor, can you use a stand mixer?
I think it will work! Someone else made them with whole wheat flour and the only difference was that they didn’t flatten out as much!
Do you think this would work with white whole wheat flour? That’s what I have on hand right now-any reason it wouldn’t work well? Thanks!
About 1 1/2 small blocks of cheese.
2 cups of shredded cheese is 8oz, so I’m thinking 12oz would be the correct amount.
If you grate the cheese yourself, how much would you say it takes? I’m guessing 20 oz, but not sure and don’t want to overbuy.
I haven’t personally, but someone posted a photo on our Facebook page that they had tried whole wheat with great results!
Have you ever tried with whole wheat flour?
They keep for about 1 week. You can freeze them, too! Yes, I think either of those flours would work great!
These look delicious! Do you think this would work with whole wheat flour or even white whole wheat flour? How long do they keep?
Thanks!