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With only 4 ingredients, you can easily whip up a batch of these Cheddar Cheese Bites! They are perfect for a quick and easy appetizer, snack or accompaniment to soup!
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Cheddar Cheese Bites
TGIF, y’all. TGIF. This week has been crazy long and I am more than ready to take some time to just chill out with the family! I’m even thinking about taking a night off from cooking and going out for dinner – which is a rare treat for us! It’s been that kinda week.
Last night I made a slow cooker pasta dish (it will be on the blog soon!) and in my haste, I forgot the bread again. It happens every time these days. Thankfully, I have a few quick and easy recipes in my arsenal to help me out. I was digging through one of my (many) recipe boxes and found this recipe. I haven’t made it in such a long time. As a matter of fact, I remember the last time I made it was at my parent’s house …. my dad thought these little Cheddar Cheese Bites were “the bomb.” I had to ask him if he even knew what that term, “the bomb,” meant since he’s kinda un-hip and not up with the modern lingo. He actually knew!! LOL.
Cheez-It® crackers
My kiddos think these Cheddar Cheese Bites taste like Cheez-It® crackers with the texture being a cross between a cracker and biscuit. To some extent, I actually agree with them. These little bites are super easy to mix up – I find using my hands the easiest. They’re perfect for parties, tailgating, appetizers, snacks, with soup … or if you’re like me – anytime you forget the bread (AGAIN).
You can easily add some crumbled bacon or finely chopped green onions for a change of pace. Although I have never tried other cheeses, I’m sure it can easily be changed out as well. Enjoy, y’all!
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Cheddar Cheese Bites
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Ingredients
- 1 cup Cheddar cheese, shredded, 4 oz.
- ½ cup all-purpose flour
- ¼ cup butter, softened, 1/2 stick
- ½ teaspoon ground mustard
Instructions
- Preheat oven to 400°F.
- In a medium bowl, combine all of the ingredients until well mixed. Roll or scoop the mixture into 1-inch balls. Place at least 1-inch apart on an ungreased baking sheet.
- Bake 12-15 minutes or until the puffs are lightly browned. Serve warm.
Notes
- I find it easiest to mix this with my hands.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these, had them with soup really nice! Though mine don’t look like they do in the picture, mine are less crumbly and more ‘dough ball’ looking and mine didn’t flatten as much as yours, held their shape as slightly obscure balls.
Taste like the cheese straws you get from co-op.
I’ve tried these and love them! I’ve tried with goat cheese also. Turned out great. Can these be frozen before you bake?
Jamie, love, love, love this recipe. I have made it 3x in double batches. Have you ever made it with gryere? I think I may try it with another batch of these cheddar cheeses. Just too yummy. Thanks for sharing.
I have not tried Gruyere, but I imagine it would be delicious as well!
Delicious! Swapped out a quarter cup of the cheddar for Parmesan and they were great . Added chilli powder and cayenne for a kick, delicious.
That’s a great idea! I was thinking about adding some cayenne pepper.
I added cayenne, too. They were delicious.
i like cheese..and this recipes so..so simple..i sould try it…
I absolutely love these. It’s very similar to a recipe my parents used to make for New Year’s Eve when I was a child. However they would put olives on the inside
Oh, thank you, thank you! I haven't thought to make these for several years and just discovered I lost the recipe. So here I am searching the internet for my old recipe and found you. Everyone loves these bites. I usually make a double or triple batch and put half a Lit'l Smokie in half of the batch. I just wrap the dough ball around the Smokie. I'm so happy you made this post. Thanks again!
Has anyone tried making these with coconut flour to make them low carb? Looks delish and I am craving something like this!
I made these with almond flour and the 1st batch Spread way too much, but was still delicious. Akin to a cheese crisp. .the 2nd batch I increased the Almond flour to 1 cup, (96grams). PERFRCT!! I also found that when useing pre-Shredded cheese, the biltes held up and didnt spead too thin, as it did with GLUTEN-FREE better batter flour blend and the regular flour. However, I now have a recipes for gf cheese Crisps and Keto cheese crisps (akin to melting thins slices of cheese such as most most keto cheese crisp recipes (by shredding the cheese myself) .
Just curious what other seasonings besides ground mustard yall have tried
I added a bit of garlic powder
Also, 1 cup = 8oz., wet or dry. I ended up using about 3/4 C. (finely shredded) cheese and increased the butter to 1/2 C. (full stick), just to be able to form them into balls, which of course, flattened completely upon baking, due to the added butter! Tasted great, but I think I will tweak it further, to get them to hold their shape. Possibly more flour.
1 cup (4 oz.) Cheddar cheese, shredded
1/2 cup all-purpose flour
1/4 cup (half of a stick) butter, softened
1/2 tsp. ground mustard
INSTRUCTIONS
Preheat oven to 400°F.
In a medium bowl, combine all of the ingredients until well mixed. Roll or scoop the mixture into 1-inch balls. Place at least 1-inch apart on an ungreased baking sheet.
Bake 12-15 minutes or until the puffs are lightly browned. Serve warm.
NOTES