I keep a tin of these Southern Cheese Crackers around because their sharp cheddar bite and crisp, buttery crunch disappear faster than I expect. One batch has a way of making store-bought snacks look completely forgettable.

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I’m completely hooked on Southern Cheese Crackers because they hit that salty, cheesy, snappy little-cracker spot I can never leave alone. The sharp cheddar cheese gives them real bite, not some shy background flavor, and cayenne pepper sneaks in just enough heat to keep my hand diving back into the tin.

But the thing I love most is the texture: crisp, tender, a little crumbly, totally dangerous. No bland party snack energy here.

Big cheddar attitude. And honestly, I like them with drinks, with soup, or straight off the counter when I’m pretending I’m only having one more.

Again. Immediately.

Ingredients

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Flour gives the crackers structure, so they bake up crisp instead of crumbly.
Baking powder adds a little lift, keeping each bite light, not dense.
Fine salt wakes everything up and makes the cheddar taste even cheesier.
Dry mustard brings that sneaky Southern bite you’d miss if it vanished.
Cayenne or smoked paprika adds warmth, color, and a tiny kick.
Cold butter makes the texture flaky, tender, and snackable.
Sharp cheddar is the star here, bold, salty, and totally addictive.
Ice water pulls the dough together without making it tough.
Coarse salt on top gives crunch and that “just one more” feeling.
Basically, these aren’t health food, but they’re real-deal party crackers.
Plus, they taste homemade in the best, old-school Southern way.

Ingredient Quantities

1 cup (120 g) all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 teaspoon dry mustard powder

1/4 teaspoon cayenne pepper or smoked paprika

4 tablespoons (56 g) unsalted butter, very cold

8 ounces (225 g) sharp cheddar cheese, finely grated

2 to 3 tablespoons ice cold water

Coarse salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. Whisk together 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1/2 teaspoon dry mustard powder, and 1/4 teaspoon cayenne pepper or smoked paprika in a bowl.

3. Cut 4 tablespoons very cold unsalted butter into small pieces and work into the dry mixture with a pastry cutter or fingers until mixture resembles coarse crumbs with pea sized bits.

4. Stir in 8 ounces finely grated sharp cheddar cheese until evenly distributed.

5. Add 2 to 3 tablespoons ice cold water, 1 tablespoon at a time, and mix just until the dough comes together into a firm but pliable mass.

6. Place dough between two sheets of parchment and roll to about 1/8 inch thickness, then refrigerate on the parchment for 15 to 20 minutes to firm up.

7. Remove top parchment, cut dough into desired cracker shapes, transfer parchment with cut crackers to the baking sheet, prick surfaces lightly with a fork, and sprinkle with coarse salt if desired.

8. Bake 12 to 15 minutes until edges are lightly golden, cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Rolling pin
4. Mixing bowl
5. Whisk
6. Pastry cutter or sturdy fork for cutting in butter
7. Box grater for the cheddar
8. Measuring cups and spoons
9. Cooling rack

FAQ

What oven temperature and baking time should I use? Bake on a parchment-lined sheet at 350°F (175°C) until edges are golden, about 12 to 15 minutes, watching closely near the end.

Can I make the dough ahead or freeze it? Yes. Dough can be wrapped and refrigerated for up to 48 hours or frozen for up to 2 months. Thaw in the fridge before rolling and bake as directed.

What can I use instead of sharp cheddar? Use another flavorful, hard cheese like aged Gouda, Gruyere, or a mature white cheddar. Avoid very soft or high-moisture cheeses unless you grate and drain them well.

How do I get the crackers crisp and not chewy? Keep the butter very cold, roll the dough thinly, and bake until fully golden. Cooling completely on a rack helps them crisp up as they cool.

Can I make these gluten free? Yes. Substitute a 1-to-1 gluten free all purpose flour blend that contains xanthan gum or add a small amount of xanthan gum if your blend lacks it. Texture may be slightly different.

Any tips for flavor variations? Add toasted sesame seeds, minced fresh herbs like rosemary, a pinch more cayenne for heat, or swap smoked paprika for a smoky note. Sprinkle coarse salt before baking for extra crunch and saltiness.

Southern Cheese Crackers Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier flavor and tender crumb, or use a 1-to-1 gluten free flour blend if gluten free is needed.
Unsalted butter: use cold vegetable shortening for extra flakiness, or use cold, firm lard for a richer, more authentic Southern texture.
Sharp cheddar cheese: substitute aged Colby or a 50/50 mix of cheddar and Gruyere for similar sharpness and a slightly more complex flavor.
Dry mustard powder and cayenne: replace 1/2 tsp dry mustard with 1 tsp Dijon mustard, reducing the recipe water by about 1 teaspoon; swap cayenne with smoked paprika for a milder, smoky note.

Pro Tips

1. Keep everything cold for the flakiest crackers. Chill the butter and use ice water, and if the dough warms while you roll it, slide it back into the fridge for a few minutes before cutting.

2. Grate the cheese very finely and pack it into the measuring cup for more even distribution and a smoother dough texture. Coarsely shredded bits can create uneven pockets of oil.

3. Roll the dough thin and evenly so the crackers bake uniformly. If your first tray finishes before others, rotate racks and watch the edges closely; a touch of extra browning makes them crisp but burn quickly.

4. Store fully cooled crackers in an airtight container at room temperature for up to a week. To revive any that soften, crisp them in a 300 degree oven for 5 to 7 minutes.

Southern Cheese Crackers Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

145

kcal

Equipment: 1. Baking sheet
2. Parchment paper
3. Rolling pin
4. Mixing bowl
5. Whisk
6. Pastry cutter or sturdy fork for cutting in butter
7. Box grater for the cheddar
8. Measuring cups and spoons
9. Cooling rack

Ingredients

1 cup (120 g) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper or smoked paprika
4 tablespoons (56 g) unsalted butter, very cold
8 ounces (225 g) sharp cheddar cheese, finely grated
2 to 3 tablespoons ice cold water
Coarse salt for sprinkling, optional

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper.
Whisk together 1 cup all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1/2 teaspoon dry mustard powder, and 1/4 teaspoon cayenne pepper or smoked paprika in a bowl.
Cut 4 tablespoons very cold unsalted butter into small pieces and work into the dry mixture with a pastry cutter or fingers until mixture resembles coarse crumbs with pea sized bits.
Stir in 8 ounces finely grated sharp cheddar cheese until evenly distributed.
Add 2 to 3 tablespoons ice cold water, 1 tablespoon at a time, and mix just until the dough comes together into a firm but pliable mass.
Place dough between two sheets of parchment and roll to about 1/8 inch thickness, then refrigerate on the parchment for 15 to 20 minutes to firm up.
Remove top parchment, cut dough into desired cracker shapes, transfer parchment with cut crackers to the baking sheet, prick surfaces lightly with a fork, and sprinkle with coarse salt if desired.
Bake 12 to 15 minutes until edges are lightly golden, cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.