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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 45mg
