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Homemade Cheez-Its With Real Cheddar

4.91 from 11 votes
My Homemade Cheez-Its are made with 100% real extra-sharp cheddar cheese, giving you the perfectly crispy, cheesy cracker you know and love.
A pile of orange, baked homemade Cheez-Its, made with real extra-sharp cheddar cheese, sit on a blue table.

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Hi Bold Bakers!

WHAT YOU GET: Homemade Cheez-Its are made even better than store-bought! These crackers are perfectly crispy and chock full of real sharp cheddar cheese.

When we realized it was one of our son George’s favorites, I knew I wanted to master a Homemade Cheez-It recipe, so I could feel good knowing exactly what we were giving him for a snack. Turns out, I find them ridiculously addicting too! 

These copycat Cheez-Its are just like the ones you can buy at the store, made even better because they’re made right in your own kitchen. They turned out to be perfectly crispy and somehow even more cheesy than the originals — and that may be because these snack crackers are made with real extra-sharp cheddar cheese.

I know for busy people, busy parents especially, making Cheez-Its at home may seem a bit too extra. But I was surprised at how quickly these cheddar cheese crackers came together! I think the only time I’ll buy Cheez-Its at the store is when I don’t have access to my oven! 

Please note, you will need a food processor to make the dough for this recipe. Otherwise, the cheese will not be the proper consistency for the crackers.

A close-up image of homemade Cheez-Its made with real cheese. They are golden orange with one hole in the center. They are on top of a blue table.

Are Cheez-It’s Real Cheese? What Kind Of Cheese Is In Cheez-Its?

Cheez-Its are made with 100% real cheese, which they proudly advertise on their packaging. If you look at the ingredients of Cheez-Its, they list “cheese made with skim milk.” The Original Cheez-Its don’t say which cheese they include, but for my homemade version, I opted to use extra-sharp cheddar cheese for that real cheesy flavor.

Can I Use Another Cheese In Homemade Cheez-Its?

I used 8 oz. of extra-sharp cheddar cheese to make our Cheez-Its, but feel free to experiment with other semi-hard cheeses. If you’d like a more mild-tasting Cheez-It, try cheddar cheese instead of extra-sharp. You can also try making these crackers with 8 oz. of Monterey Jack cheese, or with 6 oz. of white cheddar cheese and 2 oz. of parmesan!

A child's hand reaches out to grab a few homemade Cheez-Its from a pile. The cheesy crackers are orange with a hole in the center.

How To Make Homemade Cheez-Its

Making Cheez-Its at home is surprisingly very easy! But you will need a food processor to grate up the cheese as finely as you need it to be to make an even dough. Making the dough for Cheez-Its takes just a brief kneading but does need to rest for about 1 hour in the refrigerator. Then, you just need to roll the dough out, cut out your Cheez-Its, and bake! 

Tools You Need To Make Homemade Cheez-Its

Gemma’s Pro Chef Tips For Making Copycat Cheez-Its

  • A food processor is essential for this dough to grind the cheese properly.
  • If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this.
  • Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
  • Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.

Try More Copycat Recipes!

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Homemade Cheez-Its

4.91 from 11 votes
My Homemade Cheez-Its are made with 100% real extra-sharp cheddar cheese, giving you the perfectly crispy, cheesy cracker you know and love.
Author: Gemma Stafford
Servings: 4 people
Prep Time 1 hr 15 mins
Cook Time 15 mins
My Homemade Cheez-Its are made with 100% real extra-sharp cheddar cheese, giving you the perfectly crispy, cheesy cracker you know and love.
Author: Gemma Stafford
Servings: 4 people

Ingredients

  • 2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded
  • 1 cup (5 oz/142 g) all-purpose flour
  • 1 teaspoon salt
  • ¼ cup (2 oz/57 g) butter, cold and diced
  • 2 tablespoons ice water

Instructions

  • In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
  • Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
  • Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
  • When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.
  • On a piece of parchment paper big enough to fit into the baking sheet, roll out one half of the dough into a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares.
  • Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
  • Bake for 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough.
  • Store in an airtight container at room temperature for up to 1 week.
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Marsha
Marsha
4 hours ago

These are amazing!!! I just need to roll a tad bit thinner.

Nicola Atkinson
Nicola Atkinson
1 month ago

absolutely delicious, used a bit of leftover parmesan in the recipe. a lot of will power needed not to eat them all in one go!

Mary
Mary
2 months ago

Can you make these without a food processor?

slay
slay
2 months ago

wow

Debra LaRochelle
Debra LaRochelle
3 months ago

Made these today, they were excellent I think the next time I make them I will use half of the salt, the cheese was salty enough for me. Thank you for sharing

Mae
Mae
3 months ago

Will white cheddar cheese work?

Cyndie
Cyndie
3 months ago

Wondering if you have made these using discard sourdough, or if you know how I can use my discard in a cheese cracker recipe? They look wonderful and want to make for my grandson!
Thanks, love all your recipes!!!!

Sharyl Hudson
Sharyl Hudson
3 months ago

Can you freeze and make a little at a time

Shirley
Shirley
3 months ago

I would love to try this however I am on a Keto diet and wonder if almond flour would work? if not perhaps another Keto friendly flour?

Suzann
Suzann
3 months ago

Can you freeze the unbaked dough?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook