These 3-ingredient southern cheese straws are so easy to make at home that you’ll fall in love. They’re crisp and cheesy and just melt in your mouth with each bite. It’s such a nostalgic appetizer that looks fancy but doesn’t require special baking skills. I use this vintage recipe whenever I need a quick appetizer for a holiday party or weekend gathering.
You only need sharp cheddar, softened butter, and self-rising flour. No fancy spices or long rests needed. You won’t be surprised when these bite-sized appetizers vanish within minutes. The flavor is rich and buttery and the texture is perfectly crisp. And your kitchen smells amazing while they’re baking!
Why You Will Love This Recipe
I’m always looking for an easy appetizer when I’m hosting a gathering, and this one fits the bill. It’s easy enough to make when you don’t have time to prepare a more complicated appetizer, and it uses a single bowl to mix everything. Even better, the dough is forgiving and easy to pipe or roll, even if you’re not an experienced baker.
What makes this recipe a keeper in my collection is the texture. The cheese straws are buttery and crisp, with a satisfying snap before melting in your mouth. This is a nostalgic, comforting appetizer that is sure to become a favorite.
What You Need
The only ingredients you need are sharp cheddar cheese, butter, and self-rising flour.
Sharp Cheddar Cheese
Make sure you buy a block of sharp cheddar cheese and shred it yourself. Don’t use pre-shredded cheese, because it’s been coated in powders that will affect the texture of your dough. You can also try using Gruyere or aged white cheddar, which are both good substitutes.
Unsalted Butter
The butter gives those cheese straws their signature melt-in-your-mouth, short texture. You need to make sure your butter is softened to room temperature so that it easily blends with the freshly grated cheese. If you don’t have unsalted butter, you can use salted butter instead but you should note that the end result will be a bit more salty.
Self-Rising Flour
Using self-rising flour saves you the hassle of having to add your own baking powder and salt. The leavening gives these baked treats a bit of rise so they’re nice and airy. If you don’t have self-rising flour, you can replace it with regular all-purpose flour plus one and a half teaspoons of baking powder and a pinch of salt.
How to Make 3-Ingredient Southern Cheese Straws
Set out your mixing bowl and a large baking sheet, then let’s get cooking!
Cream the Base
Put the softened butter and freshly grated sharp cheddar cheese into a large mixing bowl. Beat them together with an electric hand mixer on medium speed until well combined and smooth.
Add the Flour
Pour in the self-rising flour gradually while mixing on low speed. Just blend it enough for the dough to form a soft ball so you don’t overwork it.
Shape the Straws
Pipe the dough into long ribbons onto a parchment-lined baking sheet using a piping bag fitted with a large star tip. If you don’t have a piping bag, roll out the dough and cut into thin strips with a pizza cutter.
Bake to Perfection
Place the straws in a 350°F oven and bake for around 12 to 15 minutes or until the edges are lightly browned and the cheese is toasty-smelling.
Cool and Crisp
Cool and crisp When you take the tray out of the oven, leave the straws alone for 10 minutes so they can continue crisping.
My Top Recipe Tips
To ensure you get the best possible texture for your Southern cheese straws, be sure to grate your own cheese from a block. The pre-shredded stuff is coated in starch which will keep your dough from coming together properly and give the straws a grainy texture. If your dough is a little tough to pipe through the star tip, just let it sit out for 10 more minutes. Your kitchen should be warm enough to help soften your butter and make piping these a snap.
Be sure to watch your cheese straws carefully in the last few minutes of baking time as the cheese can easily burn. Ovens vary widely, so check them a couple of times before the end of the baking time and remove once they’re nicely golden and crisp around the edges.
Storage and Reheating
- Store: Store fully cooled cheese straws in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze the unbaked dough in plastic wrap for up to 3 months. Thaw and bake when ready to serve.
- Reheat: Day-old cheese straws can be reheated at 350°F for 3 minutes or until crisp and buttery.
Serving Suggestions
- On a wooden charcuterie board with meats
- With a warm bowl of creamy tomato soup
- Stacked upright in a mason jar on a rustic holiday party table
- Paired with cold white wine or tea
3-Ingredient Southern Cheese Straws
Equipment
- Large mixing bowl
- Hand mixer
- Baking sheet
- Piping bag with large star tip
Ingredients
- 2 cups sharp cheddar cheese freshly grated from a block
- 1/2 cup unsalted butter softened to room temperature
- 1.5 cups self-rising flour
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, use a hand mixer to combine the softened butter and grated sharp cheddar cheese.
- Mix in the self-rising flour on low speed just until soft dough forms.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch long straws onto a prepared baking sheet.
- Bake for 12-15 minutes or until the edges are golden brown and crisp.
- Cool the cheese straws on the baking sheet for 10 minutes before serving.
Frequently Asked Questions
Why is my dough too crumbly to pipe?
If the dough is too crumbly to pipe, your butter probably wasn’t softened enough before you started mixing. Use your hands to gently knead the dough together, the heat from your hands should help pull it all together.
Can I add some spice to these?
It’s common to add cayenne pepper or hot sauce to the dough for a spicy flavor. Add a pinch of cayenne or a dash of hot sauce to the dough if you like.
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