You’ll find cheese straws at parties, luncheons, weddings & almost any other kind of social event. They’ve been a favorite in the south for centuries. They’re a little bit addicting, so expect them to disappear.
An old story tells us that a waste-not cook mixed leftover biscuit dough with cheese and rolled it into long “straws” and baked them.
It helps if you have a cookie press to use when piping out the straws but don’t fret if you don’t have one. Today you’ll find these treats in strips, twists, and flat cracker shapes too. The cookie press ‘star tip’ shape is probably the most popular however.
- 2 lb Extra Sharp Cheddar Cheese, grated and let come to room temperature
- 2 Sticks of Butter, softened
- 4 1/4 c All Purpose Flour
- 2 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/8 tsp Black Pepper
- Dash of Garlic Powder
In a stand mixer, cream butter until light and fluffy. Add cheese and mix until the cheese and butter come to a creamy consistency.
In a bowl, sift flour and seasonings together.
Add flour in small batches to the mixer and combine with the butter/cheese mixture until all of the flour is incorporated well.
The dough will be a bit stiff.
Add to a cookie press fitted with a star piping tip. Pipe onto a sheet pan lined with parchment paper in 3-4″ strips.
Refrigerate sheet pans of cheese straws for 30 minutes to 1 hour before baking to prevent spreading.
Preheat oven to 325 degrees. Bake cheese straws for 20 minutes or until golden and crisp.
See it at:
Meal Plan Monday
Full Plate Thursday