These southern 4-ingredient cheddar cheese straws are the sort of thing that never lasted long in my mother’s old tin on the counter. She’d bake a batch “just to have on hand,” and by evening there would be nothing but crumbs and a buttery scent in the kitchen. This style of cheese straw has deep roots across the South and rural Midwest—simple pantry ingredients, strong sharp cheese, and a little patience with the dough. They’re crisp, flaky, and dangerously easy to snack on, which is exactly why they were always the first thing to disappear at church potlucks and holiday gatherings.
Pile these cheese straws high on a tray for potlucks, game days, or holidays, and let folks grab them by the handful. They’re perfect alongside a bowl of tomato soup or chili, with a small plate of pickles and olives, or set out with cold beer, sweet tea, or a glass of wine before supper. They also tuck nicely next to sliced ham or turkey on a buffet, and if you’re like my family, you’ll find yourself nibbling them straight from the tin every time you walk through the kitchen.
Southern 4-Ingredient Cheddar Cheese Straws
Servings: 24–30 cheese straws
2 cups (8 oz / 225 g) shredded extra-sharp cheddar cheese, firmly packed
1 cup (2 sticks / 8 oz / 225 g) unsalted butter, softened to room temperature
2 cups (240 g) all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt (or 1/4 teaspoon fine table salt)
Directions
Grate the cheddar cheese on the small holes of a box grater if you haven’t already. It needs to be finely shredded so it blends smoothly into the dough. Let the cheese and butter sit out until they are both soft and pliable; cold ingredients make the dough harder to work with.
In a large mixing bowl, beat the softened butter with a wooden spoon or hand mixer until smooth and creamy. Add the shredded cheddar and beat or stir until the mixture is well combined and almost paste-like. It should look thick and spreadable, with no big clumps of cheese.
Sprinkle the salt over the cheese-butter mixture. Add the flour about 1/2 cup at a time, stirring gently after each addition. At first it will look dry and shaggy, but keep working the flour in until a soft dough forms. Use your hands at the end to gently knead in any loose bits of flour. The dough should be smooth and pliable, not sticky; if it feels crumbly, knead it a few more times to bring it together.
Divide the dough into two equal portions and shape each into a flat rectangle or disk. Wrap each piece in plastic wrap or cover tightly, then chill in the refrigerator for about 30 minutes. This rest helps the dough firm up so the straws hold their shape and bake up with nice flaky layers.
Next Page
