You may or may not know what a Cheez-It is but I give you fair warning that these are so tasty and easy to make that you will be peeking in your refrigerator to see if you have an 8oz block of cheese just asking to be baked into crispy cheddar perfection. That’s what these crackers are- crispy cheddar perfection.
I’m always baking up sweets for holidays and family celebrations so you can imagine my dad’s surprise when I handed him a package of crackers for Father’s Day. He was not only surprised but he was delighted!
You see these crackers are referred to as “Grandpa Crackers” in our home. Four Year Old Foodie gave them this name as a toddler since he rarely sees Grandpa without a box somewhere nearby. The best part is that my son got to use a cool pastry wheel and toothpicks – how awesome is it when your mom lets you touch 2 sharp things in 1 day? He was feeling very proud of himself.
Homemade Cheez-Its Recipe
- 8 oz sharp cheddar cheese, grated
- 3 Tablespoons of unsalted butter, room temperature
- 1 Tablespoon vegetable shortening*
- ½ teaspoon salt
- 1 cup flour
- 2 Tablespoons ice water
- Coarse salt for sprinkling
- Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly.
- Slowly add flour and then the ice water. You may add a few more drops of water to help it come together but be careful not to add too much. You don’t want a wet dough.
- Pat the dough into 2 discs and wrap in plastic wrap and chill for at least 30 minutes (or longer).
- Preheat oven to 375⁰F.
- Using parchment paper or a silicone mat roll each disc to 1/8 inch or less and cut into 1 inch squares (a pastry wheel or pizza wheel is easiest). Use a toothpick to punch a hole into the center of each square.
- If you have difficulty separating and transferring the crackers onto the baking sheet return the parchment paper/mat to the refrigerator for 10 minutes (while you roll out the 2nd dough disc).
- Bake for 10 – 15 minutes or until puffed and browning around the edges. If you pull them out too soon and the crackers don’t have the desired crispiness you want then simply return them to the oven for 2-3 more minutes.
- Move crackers to a cooling rack. Makes about 7 dozen crackers.
I’ve seen other people who have said these pair well with a good chardonnay. Um…my family eats them with tuna salad.
189 Comments on “Homemade Cheez-Its”
How does it work if you don’t have a mixer? I would love to be able to make these, as it’s hard to find the originals here in the UK and I miss them.
Not gonna lie, i really really got annoyed with grating a block of soft cheese! my hand cramped up and it turned to sticky mush that doesn’t want to go through the grating process. I used cracker barrel (lol) aged white cheddar. I think because the cheese was softer it didn’t need to cook as long, 9 minutes for mine. I loved them, but I don’t know if i want to spend that time grating cheese. (12 minutes just grating) I might just shred it next time instead x.x
Thanks for sharing your recipe! i do enjoy the outcome. Eating one of these is as filling as eating 5 cheese nips.
I live in a country with no cheese-its. We only have off brand stuff that has weird cheese powder on top. Thank you SO MUCH. This will remind me of home 🙂
These came out perfect. Thank u!
I’m glad you enjoyed the recipe!
Hi Katrina, It’s Ann from the old Cooking Healthy For Me site. I posted a photo when I made these back in 2011 (and credited your post) for my Facebook Throwback Thursday. Someone wanted the recipe…so once again, I’m linking to your AMAZING blog! I hope you are well!
Oh thank you so very very much, Ann!!
Can I use wheat flour?
Hello, Katrina. Can I make Cheez-its in an oven toaster? Have a great day!
I haven never used an oven-toaster before so I’m not sure. Let me know if you try it!
Do you think these would work with a rice flour?
I have not worked with rice flour before so I’m not sure. I’d love to hear your results!
I’m glad I googled and found this. I made the 4tbsp butter recipe the other day and my husband said the taste was exactly like cheezits but he and I both agreed they were to moist. And the oven temp was only 350 and I rolled them almost paper thin. I’m glad to see your recipe says 375 I was considering doing that anyways. But never would have thought to use the shortening. Yay so no more trips to the store since I always keep shortening in the cabinet :). I will try this tonight after my fourteen month old goes to bed hahaha. I’m crossing my finger in hope that the shortening fixesy crispiness issue. Because we have been trying to go more toward homemade foods and cheezits are one of my husbands guilty pleasures at the store and to many additives.
Hi Katrina, I finally tried this recipe, I blog about it today, I love it! Thanks so much for sharing 🙂
Is this all purpose flour in the recipe? thx:)
I made these tonight. I broke off a chunk of dough and just left the rest in the freezer. My chunk made 3 dozen. Yeah my toddler and I had them gone in 10 minutes. Thanks so much for sharing.
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I just made these… I lazily halved the recipe because I only had about four ounces of cheese. I used white cheddar. This is a pretty forgiving recipe. I also experimented with different thicknesses, ranging from about 1/8th inch to probably around a half an inch. The thicker the cut, the more they poofed up while they baked. Even the thickest ones came out really good- flaky layers of cheesy goodness. They were more like cookies or large crackers. Hard to screw these up!
I love these crackers and have made them a few times. I shared the recipe on my blog because others should share in this amazing-ness 🙂 https://www.shemakesandbakes.com/1/post/2012/03/di…
My recent post DIY Cheez Its
But Step 2 says to "slowly add flour"….
I actually made these gluten free today with some minor adjustments….YUM! I have not had cheese-its in MONTHS…such a treat! 🙂
I live in Singapore and have not found Cheez-Its anywhere!!! I cannot wait to try this recipe. Thanks so much!! 🙂
By the way, I live there too, and you can by cheeze-its at the warehouse club. My friend brought a ton when he visited us only to learn that he spent all his money for nothing.
wow, loved this recipe!
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Katrina I never forgot this recipe – it was the post that wouldn't leave me alone! I knew one day that I'd be making them and I thought you'd like to know that I've made 4 double batches – they are AMAZING! Thank you SO much!
I just made these–love! Mine puffed up a lot though, wonder if if should've made the the holes bigger.. I'll have to experiment.
I am getting ready to make these today for my husbands fire station (as soon as my son goes down for a nap ha!)…this might be a dumb question but do you separate the crackers before of after baking? Does that make sense?
I can't wait to try these. I found your site by chance and am enjoying the recipe's up here in Maine.
I've made them with the white wheat (grabbed the wrong bag at the grocery) and they are great.
They look soooooo cute! I want to make some!
Nothing could make me happier! Thank you for letting me know.
My father has several health problems that require a very specialized diet., in addition to a stroke has made him near impossible to cook for, never-mind my mother being diabetic and having a list of 'untouchable' foods a mile long. These were a hit with both of them! (nevermind the 'test batch' that my bf and I devoured in a day.. )
Instead of salt I sprinkled in a bit of herbs and a tiny tiny (1/8th tsp?) bit of mustard powder, swapped out the regular cheese with low sodium and ended up reducing the butter to 2tblsp for only 3 total of butter and shortening.
The possibilities with this recipe are truly endless. Most any herb works, onion salt, garlic salt or powder, even whole wheat flour. We're planning on making a few more test batches, but thank you for posting the first GOOD cheese cracker recipe I've been able to find!
As is, the recipe makes about 7 dozen crackers (depending on how small you make them). I don't have the nutritional info here but it wouldn't be difficult to look up with such a short ingredient list. And it took me about 40 minutes to make these…because my 4 year old was "helping." 🙂 Thanks for stopping by!
How many servings? And nutritional facts? How long does prep take?
Thanks Jess! That must have been a little typo. All fixed now 🙂 Yes I chilled the dough so it would roll better.
This looks amazingly delicious! Question, on step three are you supposed to refridgerate the discs? Because on a later step you mention returning the parchment/mat to the fridge. I was confused since they had not been refrigerated…
These homemade cheez-its are one of the family recipes that we are dying to try. These sure look fun for kids to get involved in making, too. We bet they are light and and air, in addition to being delicious. We'd like to give this recipe a try using Asiago as well.
They are dangerous! I really need to double it the next time too. I'm thinking of making them int strips for easy dipping. Yum! I'm so gla dyou liked it. 🙂