Southern Cheese Crackers

Southern Cheese Crackers

Ingredients (makes about 4 dozen 2″‐square crackers)

2 cups (250 g) all‑purpose flour

1 tsp baking powder

½ tsp kosher salt (or a bit less if using very salty cheese)

½ tsp smoked paprika (optional, for a hint of smoke)

⅛ tsp cayenne pepper (optional, for a touch of heat)

1 Tbsp Dijon mustard (or yellow mustard)

8 Tbsp (1 stick, 113 g) cold unsalted butter, diced

2 cups (about 200 g) sharp cheddar, finely shredded

3–5 Tbsp ice water

Equipment

Food processor (or large mixing bowl + pastry cutter)

Rolling pin

Baking sheet(s)

Parchment paper

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Instructions

1. Prep & Preheat

Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment.

2. Dry Mix

In the bowl of a food processor, pulse together flour, baking powder, salt, paprika, and cayenne until blended.

If you don’t have a processor, whisk these in a large bowl.

3. Add Butter & Cheese

Add the cold diced butter and pulse (or use a pastry cutter) until the mixture resembles coarse meal with pea‑size bits of butter still visible.

Add the shredded cheddar and mustard; pulse just until evenly distributed—some cheese flecks should still be chunky.

4. Form the Dough

With the processor running, drizzle in ice water a tablespoon at a time until the dough just holds together when pinched. (If mixing by hand, stir in water similarly.)

Gather the dough and press into a rough disk—don’t overwork it.

5. Roll & Cut

On a lightly floured surface (or between two sheets of parchment), roll the dough to about ⅛″ (3 mm) thickness.

For crackers, use a sharp knife or pizza cutter to trim into 2″‑squares.

For straws, cut into ¼″–½″‑wide strips.

6. Bake

Transfer cut pieces (leave a little space) onto the prepared sheet.

Bake for 12–15 minutes, until edges are golden and centers look set. Rotate sheet halfway through for even coloring.

7. Cool & Store

Let cool on the pan for 5 minutes, then transfer to a rack to crisp fully.

Store in an airtight container up to 5 days.

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Tips & Variations

Cheese Swap: Try extra‑sharp cheddar, Colby‑Jack, or pepper jack for a spicy kick.

Herbed: Stir in 1 Tbsp finely chopped fresh chives, thyme, or rosemary with the cheese.

Mixed Seeds: Sprinkle sesame, poppy, or caraway seeds on top just before baking.

Glaze: Brush lightly with beaten egg and sprinkle flaky sea salt before baking for a glossy, salty finish.