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!
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
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!
Ingredients
- 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
*NOTE - I find it easiest to mix this with my hands.
Nutrition Information:
Amount Per Serving: Calories: 550Total Fat: 43gSaturated Fat: 26gCholesterol: 119mgSodium: 369mgFiber: 1gSugar: 0gProtein: 17g
Oh wow, this looks awesome, Jamie ! We'll all love it, especially Roy as anything cheese is his kinda "addiction" – will have to make a double batch 😉
Hi Jamie, great dish! How about adding it to the Food on Friday: Cheese collection over at Carole's Chatter? Cheers
Are they tasty at room temp or should they be eaten warm out of the oven? Have you tried reheating? These look amazing!
I prefer them while still warm, but we eat them at room temperature also! My kiddos think they taste like Cheez-It crackers. I have never tried re-heating them – they never last that long at my house! 😉
Jamie – these look so good and a great treat when we're watching football at our house! Thanks for sharing and pinning!
These look like they would just melt in my mouth! Perfect with a bowl of soup. 🙂
These look awesome! I love the idea of nibbling on some with a glass of wine……(maybe that's just me!!) Ha!
YUM Jamie! These look great and perfect with a bowl of soup!
Your dad is too cute!
I know I will like these. The dough is similar to an appetizer I make–it's wrapped around an olive and baked. Thanks for sharing, Jamie.
Can I know what is the role of mustard in the recipe? Can we omit it? Kids are not quite fans of mustard.
Mustard is added for a bit of flavor – but these do not taste like mustard! 🙂 You wouldn't even know that it's in there. You can leave it out if you prefer.
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
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) .
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!
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
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.
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!