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339K views · 2.7K reactions | 5-ingredient White Cheddar Cheez Its! 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife
339K views · 2.7K reactions | 5-ingredient White Cheddar Cheez Its! 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt. Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying! | Crowded Kitchen
339K views · 2.7K reactions | 5-ingredient White Cheddar Cheez Its! 8 oz extra sharp white cheddar cheese, shredded 1 cup all purpose flour ½ tsp salt, plus more for topping ¼ cup unsalted butter, cubed 2 tablespoons whole milk (cold) Preheat oven to 325˚F and line 2 baking sheets with parchment paper. Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers. Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking. Using a knife
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