Add the flour, cheddar, and salt to a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture looks dry and sandy. Add the milk and pulse just until it comes together into a clumpy dough that holds when pressed.
Turn it out and roll thin, about 1/16–1/8 inch.
Cut into roughly 1-inch squares (fluted cutter works well). Transfer to parchment-lined sheet trays and poke a small hole in the center of each cracker.
Lightly sprinkle with salt.
Bake at 325°F for 15–20 minutes until crisp and lightly golden.
_________
If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie
just_want_2_b_liked
Those look good 😋
Level_Pie_4292
Damn, those look just like the real deal! Gotta try this recipe out. Thanks for sharing!
No_Society_4065
Thanks, I’ll try this. What happens if you let it puff up without making those holes in the center?
StarFire82
Built up an appetite just watching the video. Thanks for sharing
WanderWut
Love your videos dude! Straight to the point and informational, perfect.
Cactusjuicesupplier
Is this Bill Burr doing the tutorial?
Strange_Explorer_780
I’ve made something soy but add either chipotle powder for a kick or thyme, roll into a log to slice and bake. The logs also freeze well!
blankfilm
What the eff David Blaine?!
pennyauntie
Cool – I want to try it soon!
SoTurnMeIntoATree
Upvoting solely because of your cadence
chronolis
These look delicious. Have you making these with GF flour by any chance? My partner is celiac and we can’t seem to find those new GF cheeze its anywhere, so I figure these might be a good alternative
peon2
They look delicious, did you find it was worth the effort over store bought or was it just fun to try?
BuffetofWomanliness
The problem with this recipe is you assume there’d be any left over for later at the end! Thanks! Simple, straight forward and I will be trying this soon!!
eikoebi
Howdy! I don’t have an immersion blender do you happen to have an alternative method to making this? I looooove Cheezits
echochilde
It just realized that of all the cooking and baking I’ve done, I’ve never made crackers. Imma have to try these.
Love your videos! Everything is so succinct and easy to follow. It’s so helpful to see what everything should look like at each step.
czechhoneybee
Sitting here snacking on my inferior store bought cheez-its. I’ll have to try this!! Thank you for another clean AF baking video with zero fluff / BS.
DrPants707
I would love to do this so I can control the amount of salt on them, and by control the salt, I mean use as much as I want!
Jeyts
Are you shirtless?
JustaP-haze
Could you make these with Sourdough discard?
AndIamAnAlcoholic
If businesses that sold those used quality ingredients, you could buy something like that in a bag instead of making them yourself. But this thing will be 100x better than the commercial cheeze-its for sure.
NickWangOG
Bag those babies up!
Designer_Lab5761
Nice! I remember having Cheez-Its in 2024 when we were dogsitting Findlay. Maybe if I had Cheddar Cheese, I could try my hand at making them. I’m already following you so I can check out the rest of your vids and stay up-to-date for new ones.
rob_inn_hood
With that accent, I expect more anger and loudness. Pleasantly surprising guy with some cool tips.
Skeletons-In-Space
Love this format and style you’ve got going. Direct, explains things that need explaining, well put together. Awesome.
Also timely, because the Aldi brand cheese crackers just straight up don’t do it for me and I’ve been a cheese-crackerless heathen for weeks now.
glodde
I am so excited for this
shadowrifty
This is an interesting recipe. The crackers look really good. I will have to give this a go. My kids love Cheese-its.
I am curious about the lack of levelling. Is that an artifact of the thickness of the crackers when hand-rolled? Or is there something else going on that I’m missing?
bemethealway
What if I only have 1 terabyte of milk on hand?
Hue_Honey
You’re from somewhere near Pittsburgh. You have parts of the accent, but dont say things like “dahwn” for down. So maybe WV or Ohio.
Kitchen-Quality-3317
No crunch test is diabolical.
graybeam
Two terabytes of milk! Hold the phone!!!
OKguy9re9
Sorry but these look like they lack what makes cheez its great.
I remember watching a professional kitchen try to recreate Doritos and they just couldn’t do it. A big factor was the thickness and consequentially the mouthfeel/texture. These look like they have a similar issue.
SpeckiLP
I did not expect homemade Cheez-its to look this legit
philovax
Is this flaky pie dough method with cheese added? I tend to over work my simple doughs due to time with breads.
35 Comments
Crispy Cheddar Crackers
8 oz shredded cheddar
1 cup all-purpose flour
1/2 tsp fine salt
1/2 stick (2 oz) butter, cold and cubed
2 TB milk
salt for topping
Add the flour, cheddar, and salt to a food processor and pulse briefly to combine. Add the cold cubed butter and pulse until the mixture looks dry and sandy. Add the milk and pulse just until it comes together into a clumpy dough that holds when pressed.
Turn it out and roll thin, about 1/16–1/8 inch.
Cut into roughly 1-inch squares (fluted cutter works well). Transfer to parchment-lined sheet trays and poke a small hole in the center of each cracker.
Lightly sprinkle with salt.
Bake at 325°F for 15–20 minutes until crisp and lightly golden.
_________
If you try this, or any of my recipes, I’d love to see how it turns out over at r/LetsCookie
Those look good 😋
Damn, those look just like the real deal! Gotta try this recipe out. Thanks for sharing!
Thanks, I’ll try this. What happens if you let it puff up without making those holes in the center?
Built up an appetite just watching the video. Thanks for sharing
Love your videos dude! Straight to the point and informational, perfect.
Is this Bill Burr doing the tutorial?
I’ve made something soy but add either chipotle powder for a kick or thyme, roll into a log to slice and bake. The logs also freeze well!
What the eff David Blaine?!
Cool – I want to try it soon!
Upvoting solely because of your cadence
These look delicious. Have you making these with GF flour by any chance? My partner is celiac and we can’t seem to find those new GF cheeze its anywhere, so I figure these might be a good alternative
They look delicious, did you find it was worth the effort over store bought or was it just fun to try?
The problem with this recipe is you assume there’d be any left over for later at the end! Thanks! Simple, straight forward and I will be trying this soon!!
Howdy! I don’t have an immersion blender do you happen to have an alternative method to making this? I looooove Cheezits
It just realized that of all the cooking and baking I’ve done, I’ve never made crackers. Imma have to try these.
Love your videos! Everything is so succinct and easy to follow. It’s so helpful to see what everything should look like at each step.
Sitting here snacking on my inferior store bought cheez-its. I’ll have to try this!! Thank you for another clean AF baking video with zero fluff / BS.
I would love to do this so I can control the amount of salt on them, and by control the salt, I mean use as much as I want!
Are you shirtless?
Could you make these with Sourdough discard?
If businesses that sold those used quality ingredients, you could buy something like that in a bag instead of making them yourself. But this thing will be 100x better than the commercial cheeze-its for sure.
Bag those babies up!
Nice! I remember having Cheez-Its in 2024 when we were dogsitting Findlay. Maybe if I had Cheddar Cheese, I could try my hand at making them. I’m already following you so I can check out the rest of your vids and stay up-to-date for new ones.
With that accent, I expect more anger and loudness. Pleasantly surprising guy with some cool tips.
Love this format and style you’ve got going. Direct, explains things that need explaining, well put together. Awesome.
Also timely, because the Aldi brand cheese crackers just straight up don’t do it for me and I’ve been a cheese-crackerless heathen for weeks now.
I am so excited for this
This is an interesting recipe. The crackers look really good. I will have to give this a go. My kids love Cheese-its.
I am curious about the lack of levelling. Is that an artifact of the thickness of the crackers when hand-rolled? Or is there something else going on that I’m missing?
What if I only have 1 terabyte of milk on hand?
You’re from somewhere near Pittsburgh. You have parts of the accent, but dont say things like “dahwn” for down. So maybe WV or Ohio.
No crunch test is diabolical.
Two terabytes of milk! Hold the phone!!!
Sorry but these look like they lack what makes cheez its great.
I remember watching a professional kitchen try to recreate Doritos and they just couldn’t do it. A big factor was the thickness and consequentially the mouthfeel/texture. These look like they have a similar issue.
I did not expect homemade Cheez-its to look this legit
Is this flaky pie dough method with cheese added? I tend to over work my simple doughs due to time with breads.
Very cool