Homemade Cheddar Cheese Crackers

I made these crackers out of boredom and my love of all things cheesy. I see homemade crackers all over the blogosphere but this was my first time making them. I was browsing through blogs this past Sunday and within 20 minutes of me seeing the cracker recipe I got to work on making them. The recipe comes together pretty quickly as the whole process is similar to making shortbread cookies. After they baked I gave them 5 minutes to cool and started to indulge. After eating one...two...maybe three...whatever, whose counting..I came to the conclusion that these were really tasty but a little to cheesy for my taste. I know your looking like me as if I'm crazy..but yea these were a little to cheesy for cheese crackers. It tasted like the little bit of cheese that runs out of your grilled cheese sandwich and gets fried in the pan by itself. I will definitely make again and just cut down on the cheese. I have to note that my sister thought they were perfect as is but she's a extreme cheese lover. Now the only way for you to form an opinion would be for you to make these yourself so get to baking!

Cheddar Cheese Crackers

makes 28

1/ 2 cup unsalted butter, softened

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp or pinch cayenne pepper

8oz cheddar cheese, finely shredded

1 cup unbleached flour

- Prepare a large sheet pan with cooking spray or with parchment paper and set to the side.

- In bowl of stand mixer combine butter, salt, and peppers until well mixed.

- Add in flour and cheese, mix on medium until well combined.

- Place mixture in plastic wrap and roll into a log shape.

- Place log in refrigerator and chill for 30 minutes.

- In the mean time heat oven to 350 degrees.

- After 30 minutes remove dough from the refrigerator and cut into slices.

- Slices should be cut 1/4 inch thick but I cut mine a little thinner for more crispiness

- Place slices on sheet pan and bake until crisp and golden.

- Remove from oven, cool and enjoy.

vegetablematter.blogspot.com via Epicurious.com

Muenster Scallion Biscuits

This was my take on an already existing recipe utilizing ingredients I could easily get in my neighborhood supermarket. The recipe was from Smitten Kitchen (I love the recipes there) and it turned out perfect. The biscuits were easy to make and the texture was so tender. The recipe at SK called for blue cheese but I used muenster and I am sure you can you any cheese your heart desires as well. So I followed the SK recipe exactly except for chopping sliced muenster cheese and chopping it to tiny bits. When I took my biscuits out the oven I immediately brushed them with some melted butter, but to save yourself the calories you can definitely leave out that step.

Blue Cheese Scallion Drop Biscuits

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes

1 1/2 cups crumbled blue cheese

4 scallions, finely chopped

1 cup well-shaken buttermilk (or, you can make your own)

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.