If you’ve ever set foot in a Southern kitchen during a holiday, you might’ve caught a whiff of something dangerously cheesy coming from the oven. Well, these Southern Cheese Puffs are my all-time favorite party trick—mostly because they vanish faster than sweet tea at a July picnic. First time I made these, I nearly burned the whole batch while yakking on the phone with my sister. I’m convinced they taste better for all the near-disasters along the way.
Why I Keep Making These Southern Cheese Puffs (and You Might, Too)
I make this recipe when I’m in the mood for something warm and cheesy but don’t fancy the idea of rolling a million sausage balls (or cleaning up, let’s be real). My family goes a little bonkers for these, especially if there’s good sharp cheddar and just enough kick. Honestly, I’d make them for breakfast, but last time I tried that, my son swiped half of them before anyone else woke up. (Forgive, don’t forget…)
Here’s What You’ll Need (and What I Sometimes Swap In)
- 1 cup all-purpose flour (Sometimes I use self-rising if that’s what’s in the pantry—it’s fine, just skip the baking powder if you do.)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (my granny just said “make it lively”—use a pinch of chili powder if you like)
- A generous pinch of salt (any salt—sometimes I grab kosher, sometimes plain old table salt, shrug)
- 2 cups (about 180g) shredded extra-sharp cheddar cheese (Tillamook if I’m feeling fancy, but store brand is also totally fine—don’t stress)
- 4 tablespoons unsalted butter, softened (or salted, just use a little less extra salt. I forget sometimes and it’s all good.)
- 2 large eggs
- 2 tablespoons milk (I use whole milk usually, but I have also used half-and-half, which is, as the kids say, extra)
- Optional: a sprinkle of chives or green onions, if I have them looking sad in the fridge
How I Actually Make Southern Cheese Puffs
- Preheat your oven to 375°F (190°C). If you forget this part until halfway through mixing, join the club.
- Grab a baking sheet—line it with parchment or foil, or just give it a slick of butter. I’ve made them on bare sheets in a pinch. Still tastes good.
- Mix the flour, baking powder, cayenne (or whatever you decided to use), and salt in one bowl. It’ll look unimpressive. Don’t judge it yet.
- In another, slightly bigger bowl, toss in your shredded cheese and soft butter. Use a fork or, heck, your hands to mash it up—this is messy, but kind of fun.
- Add the eggs and milk to the cheese mixture. Stir (or squish) until it’s mostly smooth. If it looks weird or broken, just keep going—it sorts itself out.
- Dump in the dry ingredients. Now, this part can get thick; I have to switch to a sturdy spoon or my trusty wooden spatula. Just combine till it holds together, but don’t overmix.
- Stir in chives or green onions if you’re feeling fancy (or, like me, just need to clear your fridge).
- Drop tablespoon-sized globs onto your baking sheet—no need to be too precious. I just scoop and plop. If you want them extra pretty, roll lightly in your hands, but honestly, rustic is charming.
- Bake for 14–17 minutes, or until puffed and golden. If you poke one and cheese oozes out, you’re doing something right. This is where I usually sneak a taste and burn my tongue. Every. Time.
- Let them cool for a few minutes before moving to a wire rack—if you can wait. We usually eat ‘em hot while the cheese stretches out like a good Southern goodbye. (Long, in other words.)
Notes: Things I Messed Up So You Don’t Have To
- If you use pre-shredded cheese, it’s a tiny bit drier, but still works. Just add an extra splash of milk.
- I’ve forgotten the baking powder before. The puffs were flatter but disappeared just as fast.
- The dough sometimes looks a bit sticky—it’s okay. Actually, I find it works better if it’s just slightly tacky; too dry and they come out kinda heavy.
Some Variations I’ve Tried (and One I Gave Up On)
- Jack cheese instead of cheddar—pretty good, but not quite the same tang.
- Adding a dash of smoked paprika—tasty, but the color was a little odd.
- Once, I tried adding diced jalapeños. Actually, that ruled, but the kids revolted and picked them all out.
- Oh, and I once tried a gluten-free flour mix: came out kind of dense, but if that’s what you need, give it a shot—maybe add a smidge more baking powder.
Equipment (But Honestly, Improvise!)
- Mixing bowls—two, unless you want to wash one mid-recipe (not my style, but you do you)
- Baking sheet (don’t have one? Aluminum roasting pans work fine. Actually, I’ve just used pie plates when desperate; it works, they just crowd up a bit.)
- Wooden spoon or big sturdy spatula
- Tablespoon or small ice cream scoop. Or hands. Why not?
How I Store ‘Em (Or Wish I Could)
In theory, you can put cooled cheese puffs in an airtight container and keep them at room temp for up to 2 days, or in the fridge for 4 days. (Not that I’ve seen it happen at my place—they usually vanish by midnight.) You can reheat them in the oven for a few minutes if you want that fresh-from-the-oven magic back.
Serving Them Up, Southern-Style
I like them plain, fresh from the oven, but every Christmas, my cousin dunks them in tomato soup and says it’s the only way. I think cutting them open and spreading a dab of pepper jelly is heavenly, but my husband claims that’s “too fancy.” Serve ‘em alongside chili, as a snack with sweet tea, or just bare, right from the pan—whatever floats your boat.
Pro Tips (Learned the Hard Way…)
- Don’t try to rush the mixing, especially with cold butter—the dough doesn’t come together right. I tried microwaving the butter to soften it quicker once. That was a disaster. Patience actually helps here, weirdly enough.
- I once tried making huge puffs—they bake up kinda doughy in the middle. Smallish blobs work best.
- If you forget to add salt, you’ll notice. Everyone will, actually.
FAQ (You Asked, I Fumbled Answers)
- Can I freeze these? You can! Freeze them once they’ve baked and cooled, then warm up in a hot oven. Not quite as good as fresh, but nearly there.
- Is pre-shredded cheese okay? Sure—it’s got a little more dust so maybe toss in that extra splash of milk. I kinda like grating my own so I feel like I made more effort than I did.
- Can kids help? Yes! Especially for the messy parts. Be warned—they eat the cheese as you go, so have extra on hand, or just embrace the chaos.
- What makes these “Southern” anyway? I’m not sure! Maybe it’s the spirit, or the amount of cheese. Honestly, ask my granny and she’ll say, “because I make them.” Good enough for me.
- Why do mine come out flat? Could be overmixing, skipping baking powder, or just the universe playing tricks. Still delicious.
Oh, and speaking of universe tricks, has anyone else noticed the dog always camps out by the oven when these are baking? She’s no fool. Anyway, hope you love ‘em.
Ingredients
- 1 cup all-purpose flour (Sometimes I use self-rising if that’s what’s in the pantry—it’s fine, just skip the baking powder if you do.)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (my granny just said “make it lively”—use a pinch of chili powder if you like)
- A generous pinch of salt (any salt—sometimes I grab kosher, sometimes plain old table salt, shrug)
- 2 cups (about 180g) shredded extra-sharp cheddar cheese (Tillamook if I’m feeling fancy, but store brand is also totally fine—don’t stress)
- 4 tablespoons unsalted butter, softened (or salted, just use a little less extra salt. I forget sometimes and it’s all good.)
- 2 large eggs
- 2 tablespoons milk (I use whole milk usually, but I have also used half-and-half, which is, as the kids say, extra)
- Optional: a sprinkle of chives or green onions, if I have them looking sad in the fridge
Instructions
-
1Preheat your oven to 375°F (190°C). If you forget this part until halfway through mixing, join the club.
-
2Grab a baking sheet—line it with parchment or foil, or just give it a slick of butter. I’ve made them on bare sheets in a pinch. Still tastes good.
-
3Mix the flour, baking powder, cayenne (or whatever you decided to use), and salt in one bowl. It’ll look unimpressive. Don’t judge it yet.
-
4In another, slightly bigger bowl, toss in your shredded cheese and soft butter. Use a fork or, heck, your hands to mash it up—this is messy, but kind of fun.
-
5Add the eggs and milk to the cheese mixture. Stir (or squish) until it’s mostly smooth. If it looks weird or broken, just keep going—it sorts itself out.
-
6Dump in the dry ingredients. Now, this part can get thick; I have to switch to a sturdy spoon or my trusty wooden spatula. Just combine till it holds together, but don’t overmix.
-
7Stir in chives or green onions if you’re feeling fancy (or, like me, just need to clear your fridge).
-
8Drop tablespoon-sized globs onto your baking sheet—no need to be too precious. I just scoop and plop. If you want them extra pretty, roll lightly in your hands, but honestly, rustic is charming.
-
9Bake for 14–17 minutes, or until puffed and golden. If you poke one and cheese oozes out, you’re doing something right. This is where I usually sneak a taste and burn my tongue. Every. Time.
-
10Let them cool for a few minutes before moving to a wire rack—if you can wait. We usually eat ‘em hot while the cheese stretches out like a good Southern goodbye. (Long, in other words.)
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
145cal
Protein:
6 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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