Cheddar Cheese PuffsPin

This recipe really has no business appearing here during a “New Year get back to health” period, but come on, you’ve got to live a little! What better way than with a cheddar cheese puff or two? I made these over the holidays as a little appetizer to pass around at parties, but my kids quickly proclaimed them a favorite after school snack and lunch box treat. Somewhere between a soft cracker and a tiny scone, each one of these Cheddar Cheese Puffs is coated with your choice of either sesame or poppy seeds although they are equally delicious naked, without seeds.

Light and fluffy with a deep cheddar flavor throughout, I have a feeling these cheddar cheese puffs will be finding their way onto my Super Bowl menu too!

Cheddar Cheese Puffs 2Pin

Cheddar Cheese PuffsPin

Cheddar Cheese Puffs

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Servings: 6 puffs
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 cup all purpose four
  • 2 teaspoons baking powder
  • 3 cups grated cheddar cheese
  • 6 tablespoons unsalted butter, chilled and chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon milk
  • 2 tablespoons sesame or poppy seeds, optional


  • Preheat oven to 350F.
  • In the bowl of a food processor, combine the flour, baking powder, cheese, butter and salt. Pulse until the mixture is crumbly.
  • Add the milk and pulse until the mixture forms a ball.
  • Using a 1 teaspoon measure, roll the dough into balls, then roll in the poppy seeds or sesame seeds, if desired.
  • Bake for 15 minutes, or until puffed and golden brown.
  • Note: You can use 2 teaspoons per ball to make larger puffs, and add 2 minutes to the cooking time.


Sodium: 280mg | Cholesterol: 25mg | Calories: 130kcal | Fat: 8g | Protein: 7g | Carbohydrates: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I just made it yesterday. They are great but taste quite salty. Any suggestion? Is it because the cheese is salty?!

  2. Do you have a preference for the type of cheddar, either a brand or a sharpness level? I have made mac & cheese and sometimes the success of the mac & cheese depends on what type of cheddar I am using. I was thinking of Tillamook sharp cheddar for this recipe, but I wondered if you had a preference.

  3. I’m pretty terrible at cooking, but I made something decent (though quite thick), thanks for the recipe I’m gonna keep attempting to perfect my methods because it seems solid enough for me to learn off.

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