I like making these Southern Cheese Straws when I want a snack that feels classic, comforting, and full of bold flavor. They have a crisp texture, rich cheddar taste, and just a subtle kick of heat that keeps me reaching for more. I enjoy serving them for gatherings, but I also love keeping a batch around for everyday snacking.
Why You’ll Love This Recipe
I love this recipe because it is simple, reliable, and packed with flavor. I appreciate how quickly the dough comes together and how easily it rolls out. I also enjoy how these cheese straws work for so many occasions, from casual afternoons to special events. The combination of cheese, herbs, and spices makes them hard to stop eating.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 cups sharp cheddar cheese, grated
1 stick butter, chilled
Directions
I begin by heating the oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper or baking mats.
I place the flour, baking powder, parsley, salt, paprika, garlic powder, and cayenne into a food processor and pulse a few times to combine everything evenly. I add the grated cheddar cheese and pulse again until mixed. I cut the chilled butter into small pats and add it gradually, pulsing after each addition, until the mixture resembles wet sand.
I turn the crumbly dough out onto wax paper and press it together with my hands to form a dough ball. I divide the dough into three portions. Working with one portion at a time, I roll it out on a lightly floured surface until it is about ¼ inch thick. I trim the edges into a neat rectangle and cut the dough into strips about ½ inch wide and 3 inches long.
I carefully transfer the strips to the prepared baking sheets, placing them close together without touching. I bake them for about 15 minutes, just until they start to turn lightly golden. While they are still warm, I sprinkle them with a little extra salt and parsley, then let them cool completely.
Servings And Timing
I usually get about 6 servings from this recipe, depending on how thick I cut the straws. Preparation takes about 10 minutes, and baking takes around 15 minutes, making the total time approximately 25 minutes.
Variations
I sometimes switch up the cheese by using extra sharp cheddar for stronger flavor or mixing in a small amount of Parmesan. When I want a smokier taste, I replace regular paprika with smoked paprika. If I am in the mood for extra heat, I slightly increase the cayenne pepper.
Storage/Reheating
I store the cheese straws in an airtight container at room temperature, where they stay crisp for up to a week. If they lose some crunch, I reheat them in a 300 degree oven for a few minutes and let them cool before serving.
FAQs
Can I make these cheese straws ahead of time?
I often prepare the dough in advance and refrigerate it for up to two days before rolling and baking.
Can I make these without a food processor?
I make them by hand when needed, using a pastry cutter or forks to work the butter into the dry ingredients until crumbly.
What cheese works best for this recipe?
I always choose sharp or extra sharp cheddar because it gives the best flavor and texture.
Can I freeze cheese straws?
I freeze the unbaked dough strips and bake them directly from frozen, adding a couple of extra minutes to the baking time.
Why are my cheese straws too crumbly?
I find this usually happens when the dough needs a little more pressing together by hand. Once it warms slightly, it rolls out more easily.
Conclusion
I keep returning to this Southern Cheese Straws recipe because it is easy, flavorful, and always satisfying. I enjoy how it turns simple pantry ingredients into a snack that feels special every time. Whether I make them for guests or just for myself, they never last long.
These Southern Cheese Straws are crisp, cheesy, and packed with bold flavor. Made with sharp cheddar, spices, and a touch of cayenne, they’re the perfect savory snack for parties or everyday munching.
Total Time:25 minutes
Yield:6 servings
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 cups sharp cheddar cheese, grated
1 stick (½ cup) unsalted butter, chilled
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a food processor, pulse flour, baking powder, parsley, salt, paprika, garlic powder, and cayenne to combine.
Add the grated cheddar and pulse again until well mixed.
Cut butter into small pieces and add to the processor gradually, pulsing until the mixture resembles coarse crumbs or wet sand.
Turn out the dough onto wax paper and press it together by hand into a ball. Divide into three portions.
On a lightly floured surface, roll one portion at a time to about ¼-inch thickness. Trim into a rectangle and cut into ½-inch x 3-inch strips.
Transfer strips to prepared baking sheets, spacing them close together but not touching.
Bake for about 15 minutes, or until just lightly golden. Sprinkle with a pinch of salt and parsley while warm. Let cool completely.
Notes
For more intense flavor, try using extra sharp cheddar or a mix of cheddar and Parmesan.
Use smoked paprika for a deeper, smoky flavor.
If dough feels too crumbly, let it warm slightly and knead gently before rolling.
Cheese straws can be made by hand if you don’t have a food processor — use a pastry cutter or forks to blend butter into flour mixture.
