Print

Classic Crispy Southern Cheese Straws

A large pile of golden brown, crispy, curly cheese straws stacked high on a white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic, crispy Southern cheese straws using sharp cheddar for a savory, buttery appetizer perfect for any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/4 cup ice water, approximately

Instructions

  1. In a large bowl, whisk together the flour, salt, cayenne pepper, and black pepper.
  2. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Stir in the grated sharp cheddar cheese until evenly distributed.
  4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  5. Form the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
  8. Use a knife or pizza cutter to cut the dough into strips about 1/2-inch wide and 5 to 6 inches long.
  9. Twist each strip a few times to form a straw shape, then place them on the prepared baking sheets.
  10. Bake for 12 to 15 minutes, or until the cheese straws are golden brown and crisp.
  11. Transfer the straws to a wire rack to cool completely. They will crisp up as they cool.

Notes

  • For extra flavor, you can substitute half of the all-purpose flour with whole wheat flour.
  • If you prefer a flakier texture, chill the dough for one hour instead of 30 minutes.
  • These savory cheese appetizers store well in an airtight container at room temperature for up to one week.

Nutrition