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Southern Cheese Crackers Recipe

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4.8 from 7 reviews

Southern Cheese Crackers are a delightful homemade snack featuring extra-sharp cheddar cheese and a blend of spices for a perfect balance of savory flavors and crisp texture. These crackers are easy to prepare with common pantry ingredients and are ideal for serving on their own, with cheese boards, soups, or salads.

Ingredients

Cheese and Butter

  • 16 ounces extra-sharp cheddar cheese, freshly grated (about 4 cups)
  • 1 cup unsalted butter, very cold and cut into 1/2-inch cubes (2 sticks)

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

Additional

  • 2-4 tablespoons ice water, very cold
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Grate Cheese: Grate 16 ounces (4 cups) of extra-sharp cheddar cheese and set aside for later use.
  2. Prepare Butter: Cut 1 cup cold, unsalted butter into 1/2-inch cubes and keep refrigerated until needed.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons fine sea salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper.
  4. Prepare Ice Water: Measure out 2 to 4 tablespoons of ice-cold water and keep it very cold to aid dough binding.
  5. Gather Equipment: Get ready with essential tools including a food processor or pastry blender, plastic wrap, rolling pin, parchment paper, two baking sheets, and cracker cutters.
  6. Preheat Oven: When ready to bake, preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  7. Combine Butter and Dry Mix: In a food processor, pulse the dry, whisked ingredients with the cold butter cubes until the mixture resembles coarse meal with pea-sized butter pieces, taking care not to overmix. Alternatively, use a pastry blender by hand.
  8. Add Cheese: Add the grated cheddar cheese to the food processor and pulse a few more times until cheese is evenly incorporated throughout the mixture.
  9. Add Ice Water: With the processor running on low, gradually drizzle in 2 to 4 tablespoons of ice water one tablespoon at a time until the dough just comes together into a shaggy ball; avoid adding too much water.
  10. Knead and Shape Dough: Remove the dough from the processor and gently knead it a few times to form a smooth ball. Divide the dough in half and shape each half into a 1-inch thick disc.
  11. Chill Dough: Wrap each dough disc tightly in plastic wrap and chill in the refrigerator for at least 1 to 2 hours or overnight. This step is crucial for proper texture.
  12. Roll Out Dough: Remove one chilled dough disc and lightly flour your workspace or sandwich the dough between two sheets of parchment paper. Roll evenly and thinly to about 1/16 to 1/8 inch thickness, turning frequently. If the dough softens, re-chill for 10 to 15 minutes.
  13. Maintain Thickness: Ensure the rolled dough maintains consistent thickness throughout to guarantee even baking and texture.
  14. Chill Rolled Dough: Place the rolled dough sheet on a baking sheet and refrigerate while rolling out the second disc.
  15. Cut Crackers: Take out one rolled-out dough sheet and cut crackers using a cracker cutter, pizza wheel, or knife. Prick each cracker several times with a fork to prevent puffing during baking.
  16. Arrange and Use Scraps: Carefully transfer cut crackers to the prepared baking sheets, leaving about 1/2 inch space between each. Gather dough scraps, gently press into a disc, re-chill for 15 to 20 minutes, and re-roll one or two times to maximize yield.
  17. Add Flaky Salt: Lightly sprinkle the tops of the crackers with flaky sea salt for extra flavor and texture, if desired.
  18. Bake: Bake in the preheated oven at 375°F (190°C) for 18 minutes, rotating the baking sheets halfway through. Bake until crackers are deep golden brown and crisp, watching carefully to avoid burning.
  19. Cool Crackers: Immediately transfer hot crackers to a wire rack and let them cool completely; they will continue to crisp as they cool.
  20. Store Properly: Ensure the crackers are fully cooled before storing to avoid condensation and loss of crispness. Store in an airtight container at room temperature away from heat and sunlight.
  21. Enjoy and Serve: Enjoy these flavorful Southern Cheese Crackers within 5 to 7 days for optimal freshness. Serve them as snacks, with cheese boards, soups, or salads.
  22. Re-crisp if Needed: If crackers lose crunchiness, re-crisp by baking in a 250°F (120°C) oven for 5 to 10 minutes in a single layer, then cool completely before storing or serving.

Notes

  • Using extra-sharp cheddar cheese gives these crackers a bold, tangy flavor that defines the recipe.
  • Chilling the dough discs is essential to develop the right texture and to make rolling easier.
  • Rolling the dough thinner produces crispier crackers, but be careful not to roll so thin they burn quickly.
  • Pricking the crackers with a fork prevents puffing and helps maintain a flat, even texture during baking.
  • Reusing dough scraps by re-rolling reduces waste and maximizes yield.
  • Store crackers in an airtight container to preserve crispness and freshness.
  • Optional sprinkling of flaky sea salt adds texture and enhances savory flavor.
  • Watch the crackers closely during baking as thin crackers brown quickly and can burn if unattended.
  • These crackers pair wonderfully with cheese boards, soups, salads, or as standalone snacks.

Find it online: https://hotsavors.com/southern-cheese-crackers-recipe/