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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I’m pretty terrible at cooking, but I made something decent (though quite thick), thanks for the recipe I’m gonna keep attempting to perfect my methods because it seems solid enough for me to learn off.
Do you think these would work with gouda cheese?
Do you have a preference for the type of cheddar, either a brand or a sharpness level? I have made mac & cheese and sometimes the success of the mac & cheese depends on what type of cheddar I am using. I was thinking of Tillamook sharp cheddar for this recipe, but I wondered if you had a preference.
Thanks!
Can you use a blender instead of food processor?
I just made it yesterday. They are great but taste quite salty. Any suggestion? Is it because the cheese is salty?!
These are perfect for my toddler! Do they need to be refrigerated after baking?
I just mad them and they are great! How do you store these? Can you leave them out or do they need to be in the refrigerator.?
so, I gave these a try and they were ‘ok’ to me. Reminded me of the cheese crackers recipe. I found them to be kind of greasy (it’s butter and cheese so I guess that’s to be expected :o) I added cut up pepperoni, fennel seed, italian seasoning, and garlic powder to a small portion of the dough and made some “pizza sticks”… I like the taste of these a little better because of the other flavors. I don’t think I’ll be making them again though unfortunately :o(
These are so delicious! I added some red chili flakes to one tray for my husband to give them some extra kick!
I made these with gluten free flour and they were amazing! My 2 boys ate almost an entire sheet’s worth! I didn’t get 90 puffs but we made these together so I didn’t size them with a tsp or tbsp. I probably got about 40 though…